Blueberry Corn Cookies

Blueberry corn cookies taste like a blueberry cornbread muffin in cookie form – sweet and chewy corn cookies bursting with fresh blueberries.

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Bob took one bite of these and said – I feel like I just ate a blueberry corn muffin in cookie form. Mission accomplished!

I was already obsessed with my chewy sweet corn cookies and decided the only way to make them better was to add fresh blueberries inspired by my blueberry cookies. Both are amazing on their own, but there’s something nice about the freshness of the blueberries mixed with the salty sweetness of the corn cookies, especially for summer.

I did tweak them a little bit more than just adding blueberries: substituted some of the granulated sugar with light brown sugar and honey, added butter extract to really up the cornbread flavor, and turned down the baking temperature in exchange for a little longer bake time.

I felt like Goldilocks. The first batch of blueberry corn cookies baked at 350F was a bit too browned, the second batch at 325F, but the third batch at 335F was just right. Feels weird to share a recipe without a temperature set in increments of 25 degrees, but at the end of the day, what works, works!

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’ve got 15 spectacular bloggers creating summer-themed dessert recipes that we’re going to be sharing with you all week! You can find them on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek.

Check out Monday’s Recipes:

• Shark Sugar Cookies from Hezzi-D’s Recipes Box
• Mixed Fruit Dump Cake from A Day in the Life on the Farm
• S’mores Brownies from Jolene’s Recipe Journal
• Lemon Blueberry Semifreddo from Karen’s Kitchen Stories
• White Chocolate Raspberry Mousse from Blogghetti
• Grape Popsicle Jello Mold from Sweet ReciPEAs
• Strawberry Upside Down Cake from Cheese Curd In Paradise
• Peanut Butter Banana Icebox Cake from A Kitchen Hoor’s Adventures
• Peach Berry Fruit Salad from Jen Around the World
• Christmas Tree Cake Cupcakes from It’s Shanaka
• Summer Rice Krispie Treat S’mores from For the Love of Food
• The Best Oatmeal Cookies from Our Good Life

BLUEBERRY CORN COOKIES

Print

Yield: 2 Dozen Prep Time: 45 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup all-purpose flour
• 2/3 cup freeze-dried corn powder (about 1 cup whole)
• 1/4 cup cornmeal
• 1/4 cup corn flour
• 1-1/2 tsp baking soda
• 1 tsp salt
• 3/4 cup (1-1/2 sticks) unsalted butter, melted and cooled to almost room temperature
• 1 cup granulated sugar, plus more for rolling
• 1/4 cup light brown sugar
• 2 Tbsp honey
• 1 egg, room temperature
• 1/2 tsp butter extract
• 1 cup fresh or frozen blueberries*

Directions

1. In a medium bowl, whisk together flour, corn powder, cornmeal, corn flour, baking soda, and salt. Set aside.
2. In a large bowl, beat together the butter, both sugars, and honey until creamy, about 3 minutes. Add egg and extract and beat until combined. Gradually add flour mixture, mixing until just combined. Fold in the blueberries*, careful not to break them.
3. Place extra sugar in a bowl, using a medium cookie scoop, roll tablespoons of dough into balls, roll in the sugar, and shake off any excess. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
4. Preheat oven to 335°F. Line cookie sheets with parchment paper or silicone baking mats. Place dough balls on prepared cookie sheets, about 2 inches apart.
5. Bake 10-12 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.  Best served fresh, store leftovers in an airtight container.

Notes

*Frozen blueberries are easier to mix in as they will be less likely to burst.

Source: Adapted slightly from my Chewy Sweet Corn Cookies.