Ingredients
• ½ cup (1 stick) unsalted butter, softened (or vegan butter)
• ¾ cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• Zest of 1 lemon (optional, for brightness)
• 1 ¾ cups all-purpose flour (or gluten-free 1:1 blend)
• 1 tsp baking powder
• ½ tsp salt
• ¼ tsp nutmeg (optional)
• ½ cup milk (dairy or plant-based)
• 1 cup fresh or frozen blueberries (tossed in 1 tbsp flour to prevent sinking)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
- Beat in egg, vanilla, and lemon zest (if using) until smooth.
- In another bowl, whisk flour, baking powder, salt, and nutmeg.
- Gradually add dry ingredients to wet, alternating with milk. Mix until just combined.
- Gently fold in floured blueberries.
- Scoop tablespoon-sized balls of dough and place on trays (they spread slightly).
- Bake 10–12 minutes, until edges are golden and centers are set.
- Let cool on the tray 5 minutes—they’ll firm up as they cool. Then transfer to a wire rack.
✨ Serve warm with a glass of milk or a scoop of vanilla ice cream!
💡 Make ahead: Dough can be chilled for thicker cookies. Freeze unbaked balls for quick treats later!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 12 mins , Total Time : 27 mins , Servings : 18 cookies , Calories : 110 , Net Carbs: 15g , Fats: 5g , Protein: 2g