Addictive Recipes from a Self-Taught Baker

Blueberry Muffin Cookies

Soft blueberry cookies taste like muffin tops! Studded with juicy blueberries and topped with lemon glaze. Recipe on

As soon as I made successful batch #1 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!

Soft blueberry cookies taste like muffin tops! Studded with juicy blueberries and topped with lemon glaze. Recipe on

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!


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!!

How to make blueberry muffin cookies on

Let me show you how.

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.

How to make blueberry muffin cookies on


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.

How to make blueberry muffin cookies on

How to make blueberry muffin cookies on

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. Makes a thicker, creamier glaze. You can skip the dairy and just use all lemon juice instead if that’s more convenient. 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.

So my recommendation? Don’t leave off the accessories.

Soft blueberry cookies taste like muffin tops! Studded with juicy blueberries and topped with lemon glaze. Recipe on

Soft blueberry cookies taste like muffin tops! Studded with juicy blueberries and topped with lemon glaze. Recipe on

I have a shocking amount of self control around baked goods, but I couldn’t resist eating these. The texture! The berries! The glaze! Stoppppp!

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

Lemon Glaze

  • 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)


  1. Make the cookies: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
  2. 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.
  3. 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.
  4. 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!)
  5. 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.
  6. 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.
  7. 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.

Recipe Notes:

*If using frozen blueberries, do not thaw. Frozen blueberries have the tendency to bleed quite a bit in the batter/dough. I prefer to use fresh.

Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Here are some items I used to make today’s recipe.

KitchenAid Stand Mixer | Stand Mixer Glass Bowl | Zester | Silpat Baking Mat | White Sparkling Sugar | Glass Measuring Cup | Rainbow Whisk | Cookie Sheet | Cooling Rack

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.


  1. These look incredible! I’ve got many bags of frozen Maine wild blueberries in my freezer so I know what I’ll be making! These would make a fabulous Easter dessert too! 

  2. I’m dying! I love to bake almost as much as I love a good blueberry muffin, and I gave up desserts for lent as I do every year. That means I have to wait 4 1/2 weeks more to try these!  I swear this hurts . Can’t wait to try them.  Love ur recipes!  Just made ur cake pop recipes too and they were a hit. Keep creating these fantastic desserts!

  3. Came out like fluffy little clouds. Taking these on the road with me tomorrow to help me sell beer to folks. Thank you so much!

    • If folks are wondering how the recipe went, I’ll tell you this. Do not over mix. I did, and the dough stiffened up just a touch, which caused most of the blueberries to burst while mixing in with a spoon. Now I’m not complaining about purple dough, if you are looking for picture perfect, go easy with the mixer. Also went an extra 4 min on both batches. Sprung back gently right when i pulled them out at 19 min. I do have your standard issue big city apartment oven, so we’re only getting heat from underneath, no circulation.

    • So glad you tried them, thank you for reporting back!

  4. Hi! Any recommendations on how to substitute some ingredients for healthier alternatives, like using coconut flour, oil and sugar instead? Would the measurements change? Thanks!! And ps, I love all your recipes! You’re my dessert go-to!

  5. Yum! That about sums it up. Definitely going on my “to bake” list.

  6. Yum, this blueberry muffin cookies recipe is so mouth watering. Thank you for this recipe. :s

  7. Hey Sally,

    Can you please recommend the right measurement for using almond flour instead of all purpose flour? Thank you! 

  8. Sally you out did yourself with these cookies!!! They are AMAZING!! They are soft, tender, lemony.. HEAVEN!! I made these in record time (while new born took a nap) they were very easy and quick to make!! They are the best cookies I have ever made!! Thank you for the wonderful recipe!! 

  9. Sally, do you think I could add chunks of cream cheese to the dough?

    • That sounds really good, but I haven’t tried anything like it. I’m nervous the baked cream cheese would taste a little off, unless you added some sugar to it. It would definitely take some recipe testing. Let me know if you try anything!

  10. Omg!!! Sally these are absolutely amazing!!! I keep buying blueberries wanting to make muffins or scones and never do and just I saw you added this recipe and it was perfectly said a muffin skookie! Lol! Keep up the amazing work!!

  11. Hi Sally! Is there any way white chocolate could be included in this recipe? 
    Can’t wait to try them! 

  12. Hi Sally… I made these last night and they are amazing! Possibly my new favorite cookie. I loved the way the lemon flavor compliments the cookie without overpowering the blueberries, so good! I was actually thinking that a carrot cake version would be really tasty as well, with some cinnamon and nutmeg and some crushed pecans. Do you think the moisture in the carrots would make up for leaving out the lemon juice in that version?

    • Hi Christina! I’m glad you baked and loved the blueberry muffin cookies. Thanks so much for reporting back about them. 🙂 I’ve never tried them with carrots or anything, but feel free to give the recipe a few tries. Not sure if you have a copy of Sally’s Cookie Addiction, but I have a recipe for carrot cake cookies in that cookbook!

      • Wow, thanks for such a speedy reply. I do have your cookie cookbook (and your first also) and those ones are actually what gave me the idea. They are so tasty, but I loved the texture of these blueberry muffin cookies. I’ll try experimenting one of these days, because there’s no such thing as too many cookies 🙂

  13. Made these and they were SO good! My family has been eating them up! I made them without glaze for my kids who are crazy with extra sugar and they were so good without the glaze as well! We are fans of lemon and blueberry in our house. Thanks for another winner, Sally!

  14. I had a lot of trouble with this recipe using frozen blueberries! 🙁 They bled everywhere, causing streaks of purple throughout the dough. I tried making it again but first blotted the blueberries, and they still bled. What’s the secret to making them not bleed?! Do you think this recipe is better with fresh blueberries? Thanks! 🙂

    • Hey Tiffini! Unfortunately, frozen blueberries are prone to bleeding. This batter/dough is so thick, that you really need to work them in. So, yes, they’ll bleed! Did you enjoy how they tasted? I prefer using fresh.

  15. Made these tonight and my husband and I loved them. Thanks, Sally!

  16. I made these the same day I first saw the recipe. LOVE at first bite! Used frozen berries, and they really stiffened up the dough – which needed no chilling_ so they may not have ended up picture worthy, but were delicious and addictive. Great flavor and texture. They will be made again for sure!!

    • I’m so happy you tried them so quickly! Great tip using frozen berries when you don’t want to have to wait to chill the dough!

  17. Hi, I made these yesterday and was disappointed. I followed everything but the blueberries just didn’t want to stick to the dough. I even coated blueberries frozen in flour. I cooked them a lot longer than the 13 -14 minutes. I have made many recipes but this one just didn’t fly for me.

    • Hi Caren! Did you use frozen or fresh blueberries? I find it’s best to use fresh. Thank you so much for reporting back.

  18. I made these Wednesday morning right after seeing your recipe. Was planning on Lemon Blueberry Scones (your recipe, of course) but was dying to try these. They were a huge hit at work! I found the fresh blueberries had to be mixed in by hand or they would have busted with a spatula. Also the next time, I’m going to gently roll the dough into a cylinder to chill & wrap in wax paper. I had difficulty using a cookie scoop without breaking the berries & had to scoop out with my hands. Cranked the heat up to 375 deg as well. Now to master a Naked Cake!

    • So happy they were a hit! Blueberries can be delicate but so worth it 🙂 Can’t wait to hear about your adventures with the Naked Cake!

  19. Amazing cookies! Totally delicious and very special. We love them! I used my hands to form the cookies because I found that the blueberries broke up when I tried to use a spoon to measure and form them.

  20. These are so yummy! I made them for the guys poker night! I used a frosting decorater and did lattice design with glaze they were so cute looking! And taste amazing! Thanks for posting!!!! 🙂

  21. These cookies taste good but ultimately are not worth the frustration, in my opinion. Trying to mix the blueberries in to the thick dough without completely destroying them is an exercise in futility. The gloppy dough sticks and clings mercilessly to anything it touches. If I ever try them again, I would use unthawed frozen blueberries which might be easier to mix. But, I think I’ll just stick to muffins when I get a craving for blueberries.

    • I would use fresh instead of frozen if you try again. Thank you so much for trying the recipe and reporting back!

  22. These cookies are just AH-MA-ZING!! I love the fact that they really do taste like blueberry muffin tops. The added lemon gives them such a bright burst of flavor. I am glad I used fresh blueberries over frozen and would definitely recommend them. These may be my new favorite cookie from your arsenal of recipes! Thanks, Sally!!

  23. These cookies were nothing short of amazing! I love to bake and I make all sorts of cookies, muffins, and other desserts. I gave one to my husband and he immediately ate 7 more! He said it was the best cookie EVER! I tend to agree! We ate the whole batch within two days and I’ll probably be making them again this weekend so others can try them. I love the lemon and blueberry together. The recipe was perfect! And the sprinkled sugar – brilliant idea!

  24. Finally got around to trying these muffin cookies or muffies as I explained them to my adult son. They are tasty and I’m sure we will finish them off in a few days. I enjoyed the challenge of a new recipe on an old favorite (muffins) but like the zebra cake unlikely it will be one of my “go to” recipes. 

  25. I made these this week and they were a hit with hubby, and the guys at work. I think they are amazing also. It’s hard to roll them with the blueberries in there though, I was afraid I was going to smash them so I had some funny shaped cookies, but that didn’t bother anyone at all.

  26. Hi Sally, these look amazing! I am looking forward to making them. What are the measurements in grams for the baking powder? In Australia I believe the spoon sizes are different. Thank you!

  27. Can you use almond milk? 

  28. This recipe looks DELICIOUS. How do you think the recipe will hold up with using a milk alternative, such as coconut, almond, or cashew milk? I know sometimes the fat in the milk is needed but I would love to try to make a slighly healthier version as dairy does not settle well with me.

    I’ve had luck in the past with using a gluten free flour blend in lieu of traditional flour with your cookie recipes as well- do you think I will have the same luck with these muffin cookies?

    Thanks Sally!

    • Oh wow… just saw the above question but I would love to know about the gluten free flour!

    • Hi Liv! I wish I could help but I have zero experience baking with GF flours. You can probably just switch it out 1:1, but again… I haven’t tried it.

  29. Is there a way to make these with less sugar And whole wheat flour?

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