Ingredients
Method
- Preheat oven to 350°F (175°C)
- Whisk flour, baking powder, and salt in a bowl
- In a separate bowl, cream butter, granulated, and brown sugars
- Beat in egg and yolk until smooth
- Mix in lemon zest and half the lemon juice
- Gently fold in blueberries (avoid crushing)
- Chill dough for 30 minutes
- Scoop 2-tablespoon portions onto baking sheets
- Bake 12 minutes, rotating halfway through
Notes
Use frozen blueberries? Thaw and drain well first
For high-protein version: replace 1/4 cup flour with unflavored whey protein or collagen powder
Keto alternative: use 2 cups almond flour + 1/2 cup coconut flour, substitute sugar with monk fruit/erythritol blend
Cookies can be frozen for up to 3 months
Avoid overmixing to preserve blueberry structure
For high-protein version: replace 1/4 cup flour with unflavored whey protein or collagen powder
Keto alternative: use 2 cups almond flour + 1/2 cup coconut flour, substitute sugar with monk fruit/erythritol blend
Cookies can be frozen for up to 3 months
Avoid overmixing to preserve blueberry structure