How To Make Soft & Chewy Blueberry Cookies

Blueberry cookies are like the sweet lovechild of a muffin and a cookie—soft, fruity, and bursting with juicy berries. These are perfect for summer mornings, lunchbox treats, or cozy tea time. You can use fresh or frozen blueberries, but there’s a secret trick to keeping them from turning your dough purple (because nobody asked for a tie-dye swirl unless we’re crafting). Let’s bake some magic!

Ingredients:

½ cup unsalted butter (softened)
¾ cup cane sugar or coconut sugar
1 large egg
1 tsp vanilla extract
1¾ cups all-purpose flour (or white whole wheat flour)
½ tsp baking soda
½ tsp baking powder
¼ tsp sea salt
½ cup white chocolate chips (optional but amazing)
¾ cup fresh blueberries (or frozen, see tip below)

Instructions:

Prep the Dough: Preheat oven to 350°F (175°C). Line your baking sheet with parchment paper.
Cream It Up: In a large mixing bowl, beat butter and sugar until light and fluffy (about 2 minutes). Add the egg and vanilla and mix until smooth.
Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and sea salt.
Combine: Slowly add the dry mixture into the wet, mixing until just combined. Do not overmix—it makes cookies tough.
Fold in Blueberries: Gently fold in blueberries and white chocolate chips, if using. If using frozen blueberries, toss them in a tablespoon of flour before folding in—this prevents bleeding and soggy dough.
Scoop & Chill: Scoop dough into 2-tablespoon-sized balls. Chill them for 15–20 minutes if you want puffier cookies.
Bake: Bake for 10–13 minutes, or until edges are lightly golden and centers are just set. Let them cool on the pan for 5 minutes, then move to a rack.

Tips:

Zesty Boost: Add ½ tsp lemon zest to brighten the flavor—blueberry and lemon are a dreamy pair.
Gluten-Free Swap: Use a 1:1 gluten-free baking flour blend. It works beautifully here.
Naturally Colored Dough? Chill the berries before mixing to minimize color bleed, and handle the dough gently.

⚠ Warning: Blueberries can burst in the oven and create hot pockets of steam. Let cookies cool slightly before serving to little ones.