Ingredients
Scale
- ¾ cup (1½ sticks / 170g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¼ cup (55g) light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups fresh or frozen blueberries (if frozen, do not thaw)
- Optional: 1 tbsp cornstarch (to reduce spreading)
Instructions
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream wet ingredients: Beat butter, granulated sugar, and brown sugar until light and fluffy (~3 min). Add egg, vanilla, and lemon zest; mix well.
- Add dry ingredients: Whisk flour, baking powder, baking soda, salt, and optional cornstarch. Gradually mix into wet ingredients until just combined.
- Fold in blueberries: Gently stir in blueberries (they’ll burst slightly—that’s okay!).
- Scoop & bake: Drop 2-tbsp mounds onto sheets, spaced 2″ apart.
- Bake 10–12 minutes, until edges are lightly golden but centers look soft.
- Cool on pan 5 minutes before transferring to a rack.
💡 Pro Tips:
– Toss blueberries in 1 tbsp flour before folding to minimize sinking/bursting.
– For extra tang, add 1 tsp lemon juice to the dough.
– Store in an airtight container with a slice of bread to stay soft for up to 3 days.
Prep Time & Nutrition (per cookie, makes 24):
Prep Time: 15 min | Cook Time: 12 min | Total Time: 27 min
Servings: 24 | Calories: 120 | Net Carbs: 18g | Fats: 6g | Protein: 2g
Servings: 24 | Calories: 120 | Net Carbs: 18g | Fats: 6g | Protein: 2g