If you’re searching for the best blueberry cookies recipe, you’re in the right place.
Introduction
There’s something magical about biting into a soft, warm cookie loaded with juicy blueberries. These Blueberry Cookies combine the sweetness of summer berries, the richness of buttery dough, and the comfort of homemade cookies in one perfect bite.
Whether you’re baking for a picnic, afternoon tea, or just a treat-yourself moment, these soft and chewy blueberry cookies are an irresistible option. They’re light, fruity, and surprisingly easy to make at home.
Want more fruity ideas? Try this Blueberry Lemon Cookie recipe on Allrecipes or this white chocolate blueberry cookie guide from Tasty.
best blueberry cookies
Ingredients
These cookies use basic pantry staples plus fresh or frozen blueberries.
Dry Ingredients:
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2 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tbsp cornstarch (for softness and thickness)
Wet Ingredients:
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½ cup unsalted butter (room temperature)
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½ cup granulated sugar
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½ cup packed light brown sugar
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1 large egg
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2 tsp vanilla extract
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Zest of 1 lemon (optional for brightness)
Mix-Ins:
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1 ½ cups blueberries (fresh or frozen, see tips below)
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¾ cup white chocolate chips (optional but recommended)
Step-by-Step Instructions
1. Prep the Oven and Pans
Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cornstarch. This mixture keeps the cookies thick and prevents spreading too much.
3. Cream the Butter and Sugars
In a large bowl, use an electric mixer to beat the softened butter with both sugars until light and fluffy (about 2–3 minutes). This step is crucial for building a chewy texture.
4. Add Egg, Vanilla, and Lemon Zest
Mix in the egg and vanilla until fully combined. If using, add lemon zest—it brings out the flavor of the blueberries without overpowering the dough.
5. Combine Wet and Dry Mixtures
Slowly add the dry ingredients to the wet mixture, mixing just until combined. Don’t overmix.
6. Fold in the Blueberries
Gently fold in the blueberries and white chocolate chips. If using frozen berries, do not thaw—fold them in straight from the freezer to avoid bleeding too much color into the dough.
7. Shape the Dough
Use a cookie scoop or tablespoon to portion dough balls. Place them 2 inches apart on prepared baking sheets.
8. Chill (Optional but Recommended)
For thicker cookies, chill the dough balls in the fridge for 30 minutes before baking.
9. Bake
Bake for 11–13 minutes, or until edges are golden and centers are just set. Cookies will continue to bake on the sheet after being removed from the oven.
10. Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Perfect Blueberry Cookies
1. Use Cornstarch
Adding cornstarch keeps the cookies thick and chewy—used in many top recipes including Delish’s chewy cookie base.
2. Use Frozen Blueberries for Extra Color
Frozen blueberries create a marbled, purple hue in the dough. If using fresh, cookies will appear lighter and more golden.
3. Add White Chocolate
A handful of white chocolate chips adds creaminess that pairs perfectly with the tart berries.
4. Use Lemon Zest
Brightens the flavor and makes the cookies taste even fresher. Recommended by Simply Recipes for any berry-based baked good.
best blueberry cookies
Storage & Freezing
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Room Temperature: Store cookies in an airtight container for up to 4–5 days.
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Refrigerated Dough: Unbaked dough can be kept in the fridge for up to 72 hours.
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Freezer Friendly: Freeze cookie dough balls on a tray, then transfer to a zip-top bag. Bake straight from frozen—just add 1–2 minutes to baking time.
- best blueberry cookies
Nutritional Info (per cookie)
| Nutrient | Amount |
|---|---|
| Calories | ~160 |
| Protein | 2g |
| Carbohydrates | 22g |
| Fat | 7g |
| Sugar | 12g |
| Fiber | 1g |
Variations to Try
Mixed Berry Cookies
Use raspberries, blackberries, or strawberries instead of blueberries.
Coconut Blueberry
Add shredded coconut for a tropical twist.
Dark Chocolate Blueberry
Replace white chocolate with dark chocolate chunks for a more intense flavor.
Blueberry Basil
Add 1 tsp finely chopped fresh basil for a gourmet variation inspired by TheSpruceEats herb-baking pairings.
FAQ
Q: Can I use frozen blueberries?
Yes! Keep them frozen—don’t thaw—before mixing into dough to prevent too much bleeding.
Q: My cookies are spreading too much. Why?
Your butter may be too soft, or you skipped the chilling step. Always chill the dough if your kitchen is warm.
Q: Can I make these gluten-free?
Absolutely. Substitute 1:1 gluten-free flour blend and add ½ tsp xanthan gum if needed.
External Reference Links
Final Thoughts
These Best Blueberry Cookies are the definition of easy, fresh, and delightful baking. With juicy blueberries, golden cookie dough, and optional white chocolate or lemon accents, they offer a unique twist on traditional cookies. Whether you’re a baking pro or beginner, this recipe is simple, flexible, and deeply satisfying.
Pro tip: Make a double batch. They go fast.
Want more like this? Visit more delicious cookie recipes on brandirecipes.com and explore fruity desserts, chocolate treats, and comforting baked goods that actually work.
The Best Blueberry Cookies – Soft, Chewy & Packed with Berries
Ingredients
Equipment
Method
- instructions:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats.
- In a bowl, whisk flour, baking powder, baking soda, salt, and cornstarch.
- In a separate bowl, cream butter, granulated sugar, and brown sugar until fluffy.
- Mix in the egg, vanilla, and lemon zest until smooth.
- Gradually add dry ingredients to wet mixture and mix until just combined.
- Gently fold in blueberries and white chocolate chips if using. If using frozen berries, add directly without thawing.
- Scoop dough into 1.5–2 tbsp balls and place on prepared sheets 2 inches apart.
- Optional: Chill dough balls in the refrigerator for 30 minutes to reduce spread.
- Bake for 11–13 minutes until edges are lightly golden and centers are set.
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
- Cornstarch gives the cookies a chewy and thick texture.
- Frozen blueberries add color; fresh give a cleaner dough.
- Add lemon zest for brightness and fresh flavor.
- Chill dough for thicker cookies and controlled spread.
- Optional add-ins: macadamia nuts, coconut, or chopped almonds.