Blueberry Cookies

So, I’ll be honest.

I thought these were going to be gross.

I was inspired by a brown sugar blueberry cookie recipe on How Sweet It Is. But I didn’t want my cookies to have cinnamon in them or for them to taste like muffins; I was just intrigued with the idea of putting fruit, blueberries specifically, into cookies.

And like I said, I thought they weren’t going to be very good, so I only made a small batch. But I suggest you make a whole, big batch, because these cookies were absolutely amazing.

I have a deep love for all things chocolate chip cookies, and if you check out my recipe index you’ll see I make them all the time, but these were a nice refreshing change. Literally.

The blueberries made the cookies refreshing. What is usually thick, chewy and sweet (and in my case, commonly underbaked) cookie dough was lightened up and refreshed with the bursts of tart, fruity blueberries.

We loved them over at my house. I’ll definitely be baking these again.


Cookie dough recipe adapted from Meg Cabot’s Boy Meets Girl.

220g unsalted butter, softened
1 cup brown sugar, packed
1/4 cup white sugar
1 egg
1 tsp vanilla extract
2 cups + 3 tbsp plain flour
3/4 tsp baking powder
1/3 tsp baking soda
1 tsp salt
1 cup blueberries

Preheat the oven to 180 C and line 3 trays with baking paper.

Using an electric mixer, beat the butter until smooth. Add the brown sugar, white sugar, egg and vanilla extract and beat until well blended.

In a separate bowl, combine the plain flour, baking powder, baking soda and salt.

Pour half the flour mixture into the butter mixture and beat on a low speed until just combined.

Mix in the remaining flour mixture and blueberries by hand, being careful not to overmix.

Using a medium cookie scoop or tablespoon, drop scoops of dough onto lined baking trays.

Bake for 10-12 minutes, until golden. Makes 32 cookies.

21 Thoughts on “Blueberry Cookies

  1. Your pictures are so bright and sunny and summery! I’m jealous. Winter just arrived in Germany. In February.

    The cookies look super delicious. I’m saving the recipe for blueberry season. :)

    • Isn’t February the coldest month? It used to be the hottest month here, but now the weather is just unpredictable; 35 C one day, 19 the next.
      I am loving all the summer fruit though! No love lost for bananas and pears; I love my blueberries and cherries! Let me know when you make these :-)

    • PS. your fudge looks DELICIOUS

  2. These blueberry cookies look very very very very very delicious! A dozen would suit me just fine right about now!

  3. I love the idea of replacing chips with blueberries! What a nice breath of fresh air, I absolutely love this idea! :)

  4. this look delicious, a lighter version of our favorite chocolate chip. i also like dried blueberries in an oatmeal cookie.

  5. Pingback: >Blueberry, Macadamia and White Chocolate Chip Cookies | Butter

  6. Pingback: >Strawberry Cookies | Butter

  7. Pingback: » This weekend in our kitchen Life Love and Waffles

  8. dunlevyp on May 18, 2013 at 9:08 pm said:

    These had a great taste, but came out so flat they broke into soggy pieces when taking them off the pans. Any idea what could have caused this? The butter?

    • Oh no! Sounds like it was the butter – did you use too much, or was it too soft? Did you over-beat it? And did you let the cookies cool completely before trying to remove them?

    • Megan P. on June 17, 2013 at 11:52 pm said:

      Did you grease the pan? I had a terrible habit of doing so, even when it said not to. It cause the cookies to just melt into a flat gross blob. Ive since changed my ways and the day was saved!

  9. Mary on May 6, 2014 at 11:06 am said:

    is it possible to use frozen blueberries in this recipe?

  10. Angela on July 3, 2015 at 3:30 pm said:

    Hi. I love your blueberries idea. I tried making your brown sugar chocolate chip cookies last night by the way, and it was delicious. Didn’t came out the same as your pictures, but I’d like to think they were as delicious as what you made (it was gone in minutes after baking, lol).

    Anyway, my concern is that I am from the Philippines where blueberries are rarely seen fresh (usually canned – for blueberry cheesecakes), Can I use the canned blueberries instead? Would it be runny? I love blueberries and I want to try this recipe but I’m afraid it won’t come out well. Any suggestions? Thank you.

    • Hi Angela, that’s great to hear, thanks for the feedback!
      I’ve never used canned blueberries before! But you could always try. Drain them really really well before use and maybe place them on top of the cookies, rather than mixing into the dough to avoid mushing. Good luck! :-)

  11. Joanne Teng on September 9, 2015 at 7:13 pm said:

    Hi Natasha, so the blueberries is using fresh blueberries? In order to make theese blueberries cookies very crispy crunchy, any tips i need to follow? Cannot use butter that is too soft? Cannot overbeat the butter? Or over fold the 1/2 balance flour into the mixture? Anything that I need to take note?

    • Hi Joanne! You can use fresh or frozen. This cookie recipe will not give you crispy cookies! You will need to use a different cookie recipe, and then if you want it to be blueberry flavoured you can add blueberries to that :-) good luck!

Leave me a comment:

Post Navigation