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These are the ultimate blueberry cookies! Picture a combination of soft and buttery sugar cookies with juicy blueberries. Plus, you only need 7 simple ingredients and they're ready in under 30 minutes!
While I love my lemon and blueberry cookies, I wanted to create something with even more blueberry goodness! These blueberry cookies are bursting with natural blueberry flavor. Plus, you don’t need to chill the cookie dough!
These are the perfect cookies for spring and summer, but since the recipe uses frozen blueberries you can enjoy them all year long!
Why You'll Love These Blueberry Cookies
- They’re made in just one bowl because no extra cleanup is always a win in my book!
- I’m using just 7 simple ingredients, nothing too fancy here and I bet you already have everything in your pantry!
- You can easily make this recipe dairy free, so it’s perfect for people with food allergies.
- These blueberry cookies are extra soft, chewy and buttery.
Ingredients Needed
- Blueberries: I’m using frozen blueberries in this recipe, so you can make this recipe year round! No need to wait for blueberry season. If you want, you can use fresh blueberries instead. Make sure to use blueberries that are really flavorful - otherwise the cookies won't have a strong blueberry flavor.
- Flour: you can use all purpose flour, or if you’re gluten free you can use gluten free all purpose 1-1 baking flour.
- Butter: feel free to use regular butter or vegan butter if you’re dairy free.
- Sugar: since this is more like a sugar cookie, we’re just using granulated sugar.
Step by Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: Microwave the frozen blueberries in a microwave safe bowl for 3-60 seconds, or until soft enough to mash. Mash with a fork and then place in the fridge for 10-20 minutes. The mashed blueberries should be thick, almost like jam.
Step 2: Preheat the oven to 350°Fahrenheit and line 2 baking sheets with parchment paper.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the butter with the sugar and mix until light and fluffy.
Step 4: Add in the blueberries and beat until combined, then add the egg and beat again.
Step 5: Mix in all of the dry ingredients until a dough begins to form.
Step 6: Use a medium cookie scoop or a spoon to scoop out 1.5-2 tablespoon sized balls of cookie dough and place on the lined baking sheets 3-4 inches apart.
Step 7: Bake the cookies one sheet at a time for 8-11 minutes. Take them out of the oven once the edges look set but the middle looks slightly underbaked. Let them cool on the baking sheet for 5 minutes before removing to a wire cooling rack to cool completely.
FAQs and Expert Tips
Yes you definitely can, just make sure to wash them and pat them completely dry before adding to the cookie dough. Also important to use very flavorful blueberries.
I recommend taking them out of the oven when the edges have set but the middles look underbaked. This is going to give you soft and chewy cookies!
It all depends on your blueberries! Using fresh or frozen blueberries will change the color, and using regular blueberries or wild blueberries will slightly change the color too.
Expert Tips
- I always recommend using a kitchen scale when baking cookies. It is so easy to add too much flour, which will give you dry cookies! If you are using measuring cups instead of a kitchen scale, make sure you use the scoop and level method.
- Want an extra hit of blueberries? Add an extra ½ cup of fresh blueberries to the dough just before scooping the cookie dough!
- It's important to use blueberries that are really flavorful - otherwise the cookies won't have a strong blueberry flavor and may taste more like regular sugar cookies, since blueberries can often have a very subtle flavor.
- When mashing the blueberries you really want to make sure they’re completely mashed. Then once you’ve put them in the fridge, only take them out once they no longer have a watery texture and are almost like jam.
- Once you’ve added all of the dry ingredients make sure not to overmix! You want to stop mixing as soon as there are no more streaks of flour.
Storage and Freezing Instructions
Store the cooled blueberry cookies in an airtight container at room temperature for up to 5-6 days.
You can also freeze the baked cookies. Place them in a freezer bag in the freezer for up to 2 months. Let thaw at room temperature before enjoying!
More Blueberry Recipes You'll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Blueberry Cookies
Video
Equipment
- Standing or handheld mixer
Ingredients
- ½ cup butter, softened (regular or dairy free)
- 1 cup granulated sugar
- 1 egg
- ¼ teaspoon vanilla
- ¾ teaspoon salt
- 1 teaspoon baking powder
- 2 cups all-purpose flour
- ⅔ cup frozen blueberries
Instructions
- Microwave the frozen blueberries for 30-60 seconds until they are soft enough to mash, then mash with a fork until all the berries are mashed. Place in the fridge until the texture is less watery and thicker like jam (10-20 minutes)
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).
- Add in the blueberries and beat well until combined. Add in the egg and vanilla and mix again.
- Mix in the dry ingredients (flour, salt, and baking powder) until a dough forms.
- Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Notes
Nutrition
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Brittany
Hello ma’am!
I decided to do a cooking project with my little ones. This recipe was perfect! My children had a good time bashing them and they turned out delicious! We topped them off with some whipped butter cream icing. I used a whisk the entire recipe as I currently don’t have an electric mixer. Turned out beautifully.
Gabby
Oh I love the idea of topping them with buttercream! I'm so happy you loved the recipe and had fun making it! Thanks so much for the review 🙂
Melanie Hodge
These are so delicious. They are like a blueberry muffin top bur better because it’s a cookie. Highly recommend!
Gabby
I am so happy you loved them! Thanks so much for the review! 🙂