These cookies are basically blueberry muffins, but in bite-sized cookie form. Dangerous, but delicious!
½ cup butter
¾ cup packed brown sugar (I prefer dark brown sugar for this recipe)
1 tsp vanilla
1-3/4 cup all-purpose flour
¼ tsp salt
½ tsp baking powder
1-1/2 tsp cinnamon (or more to taste – cinnamon is a wonderful thing)
¾ cup fresh blueberries
Beat the butter and brown sugar until smooth.
Add in the egg and vanilla, mix until well combined.
Next come the dry ingredients – flour, salt, baking powder, and cinnamon. Mix on low until the dough comes together.
Fold in the blueberries with a spatula. Be gentle but not overly cautious – blueberry breakage is expected.
Refrigerate dough for 30 minutes.
Drop scoops of dough onto a baking sheet, bake at 375 for 10ish minutes. Usually when I make these cookies, they don’t flatten out very much, so my cookies look almost exactly like my scoops of dough.