Blueberry Muffin Cookies
As soon as I made a successful batch of lemon ricotta cookies, I knew I was in trouble. A giant new world of cakelike cookies was right in front of me and I couldn't soften butter quickly enough to begin diving in (though I do have a trick!). While dense and chewy cookies will always have my heart, tiny cakes masquerading as cookies have been undervalued for too long.
MAN these things are good!
Today's cookie tastes like a cross between a blueberry muffin, a blueberry scone, and a buttery cookie. I suppose we should be calling them MUFFIN SCOOKIES!
ALL THE GOOD STUFF
There's lots to love about these blueberry muffin cookies.
- Super soft and buttery centers
- Zero shortage of blueberries
- Crumbly edges a la scones
- Crunchy sugar on top
- Sweet lemon glaze
Are you eating dessert or breakfast? Does it really matter? You've landed in blueberry paradise and you're going to love every single MUFFIN SCOOKIE bite!!
Let me show you how to make them.
You're basically making blueberry muffins but taking out some moisture so they aren't, well, muffins. Nothing extraordinary in terms of ingredients, but you'll notice that the dough is a cross between a cake batter and cookie dough. Just like ricotta cookies, remember? You'll want to be careful mixing in the blueberries as they can pop open and tint your cookie dough a horrid shade of green. The dough is pretty thick, so do your best to fold in those berries.
For a little brightness, I mixed lemon zest and lemon juice into the cookie dough. I loved the test batch with the addition of lemon because it adds another layer of flavor. Highly highly recommended.
Minimal dough chilling! This cookie dough is sturdy enough to skip a few hours of dough chilling. Instead, just cover it and pop in the refrigerator for 30-45 minutes. This step helps ensure a thicker MUFFIN SCOOKIE!
Each cookie is about 1 and 1/2 Tablespoons of dough. A medium cookie scoop helps get the job done.
For some varying texture, sprinkle the cookies with coarse sugar before going into the oven. You could also sprinkle it on top as the baked cookies cool. Either way you're promised a sparkly crunch.
Every bite has a juicy blueberry. They'll burst open, leaving beautiful purple streaks down the tops. You know I'm a sucker for a pretty cookie!!
Finishing everything off is our smooth lemon glaze. You'll notice that this glaze is a little different from the lemon glaze on the recent lemon ricotta cookies. I subbed some half-and-half in for the lemon juice so it's a little creamier. You can skip the dairy and just use all lemon juice if you'd like. Drizzle the glaze over the warm cookies so it melts into every crack and crevice. While these blueberry muffin cookies taste good without the crunchy sugar topping and lemon glaze, they taste better with both!
I have a shocking amount of self control around baked goods, but I couldn't resist these. I inhaled them.
Blueberry Muffin Cookies
- 2 and 1/2 cups (310g) all-purpose flour (spoon & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 2 teaspoons lemon zest
- 2 Tablespoons (30ml) fresh lemon juice
- 1/4 cup (60ml) milk
- 2 cups fresh or frozen blueberries (about 1 and 1/2 6-ounce packages)*
- optional for a little crunch: coarse sugar
- 1 and 1/2 cups (180g) confectioners’ sugar, sifted
- 2 Tablespoons (30ml) fresh lemon juice
- 1-2 Tablespoons (15-30ml) half-and-half (or heavy cream or milk)
- Make the cookies: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
- With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the egg, vanilla extract, lemon zest, and lemon juice. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, slowly add the dry ingredients and milk. Beat everything just until incorporated. Do not overmix. Dough will be very creamy, sticky, and thick. With a spoon or rubber spatula, carefully fold blueberries into cookie dough. Handle with care because some may break a little. Cover dough tightly with aluminum foil or plastic wrap and chill in the refrigerator for 30-45 minutes and up to 2-3 days.
- Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Remove cookie dough from the refrigerator. Scoop cookie dough, about 1.5 Tablespoons each, and place 3 inches apart on the baking sheets. If desired, sprinkle each with a little coarse sugar. Gives the cookies an extra crunch. Bake for 15-16 minutes or until a cookie springs back when lightly poked with your finger. (That's how I test them!)
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before glazing.
- Make the glaze: Whisk the confectioners' sugar, lemon juice, and half-and-half together until smooth. Add more confectioners' sugar to thicken or more lemon juice/half-and-half to thin, if desired. Spoon over cookies. If applied lightly, the glaze will set within a couple hours.
- Glazed cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.
Make ahead tip: You can chill the cookie dough in the refrigerator for up to 3 days (see step 2), but you can also freeze it for up to 3 months. Allow to thaw overnight in the refrigerator before baking. Unglazed and baked cookies freeze well for up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before glazing and serving.
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