Can I use frozen blueberries?

Absolutely! Just thaw them completely first and pat dry with paper towels. Frozen berries tend to release more juice, so handle that dough extra gently.

How do I prevent purple streaks in my cookies?

Fold those berries in at the very end, and do it by hand with a spatula - no mixer! A few streaks are normal, but gentle folding keeps your blueberry cookies looking pretty.

What's the best flour substitute?

A 1:1 gluten-free blend works perfectly. I've had great results with King Arthur's and Bob's Red Mill blends - just don't overmix the dough.

Why do my cookies spread too much?

Your butter might have been too soft, or the dough needed chilling. Pop it in the fridge for 15 minutes before baking next time.

Can I double this recipe?

You bet! These blueberry cookies disappear fast at gatherings. Just mix in two batches if your bowl gets too full.

Irresistible Blueberry Cookies Recipe with 3 Secret Tips

Name: Blueberry Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup fresh blueberries

Blueberry Cookies

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Soft and chewy blueberry cookies made with fresh blueberries for a delicious summer treat.

Author: PureCookingJoy
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup fresh blueberries

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking soda, and salt.
In another bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract.
Gradually mix in the dry ingredients until just combined.
Gently fold in the blueberries.
Drop tablespoon-sized dough onto the baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes or until edges are lightly golden.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Do not overmix the dough to keep cookies soft.
Use fresh blueberries for best results.
Store in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 cookie
Calories: 90
Sugar: 6g
Sodium: 50mg
Fat: 4g
Saturated Fat: 2.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0.5g
Protein: 1g
Cholesterol: 15mg

Find it online: https://purecookingjoy.com/blueberry-cookies-recipe/