Blueberry Muffin Cookies

Adapted from my Blueberry Muffins, these soft and cakey blueberry muffin cookies are completely irresistible. Packed with blueberries and a hint of lemon, these cake-like cookies taste like muffin tops and are so easy to make. Top with sparkling sugar and lemon glaze for a truly unforgettable cookie!

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 cakey cookies was right in front of me and I couldn’t soften butter quickly enough (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 blueberry muffin cookies are good! Today’s cookie tastes like a cross between blueberry muffins, blueberry scones, and butter cookies. I suppose we should be calling them MUFFIN SCOOKIES!

Blueberry muffin cookies

Here’s What to Love About Blueberry Muffin Cookies

  • Super soft and buttery centers
  • Zero shortage of blueberries
  • Crumbly edges just like 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 bite!!

Blueberries in bowl

How to Make Blueberry Muffin Cookies

You’re basically making¬†blueberry muffins but taking out some moisture so they aren’t, well, muffins. There’s no crazy ingredients required. You’ll notice that the dough is a cross between a cake batter and cookie dough, just like lemon ricotta cookies. 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 them in.

Add some lemon: For a little brightness, add lemon zest and lemon juice to the cookie dough. Lemon adds another delicious layer of flavor.

Minimal Dough Chilling

The blueberry muffin 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. ūüėČ

Each cookie is 1 and 1/2 Tablespoons of dough. A medium cookie scoop is perfect for this recipe.

Blueberry muffin cookies

Blueberry muffin cookies on baking sheet

Add a Little Sparkle

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. I love adding it to my strawberry biscuit cookies, too!

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!

Blueberry muffin cookies

Blueberry muffin cookies

Lemon Glaze

Smooth lemon glaze finishes the blueberry muffin cookies. This glaze is a little different from the lemon glaze on my 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!

Even if you have a shocking amount of self control around baked goods, you won’t be able to resist these. You will inhale them.

Blueberry muffin cookies

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Blueberry muffin cookies

Blueberry Muffin Cookies

  • Author: Sally
  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 3 hours
  • Yield: 32-36 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

Adapted from my Blueberry Muffins, these soft and cakey blueberry muffin cookies are completely irresistible. Packed with blueberries and a hint of lemon, these cake-like cookies taste like muffin tops and are so easy to make. Top with sparkling sugar and lemon glaze for a truly unforgettable cookie!


Ingredients

  • 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‚Äô sugar, sifted
  • 2 Tablespoons (30ml) fresh lemon juice
  • 12 Tablespoons (15-30ml) half-and-half¬†(or heavy cream or milk)

Instructions

  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¬įF (177¬įC). 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: 


Notes

  1. Make Ahead Instructions: 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.
  2. Blueberries: 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.
  3. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

 

185 Comments

  1. Tasted like a blueberry muffin but with a lemon cookie! THE BEST EVER!

  2. My family loves these Cookies and we are on our third batch in two months.

  3. Hi Sally,
    I definitely want to make these, but I was wondering if I can reduce the sugar amount, 150g seems to be way too much since my family doesn’t really like super sweet things. And do you have to use milk or can I use alternative like almond or soy? Thanks.

    1. Hi Veronica, you can certainly test the recipe with less sugar. The texture (as well as the taste, obviously) will change. Feel free to use nondairy milk if you’d like.

      1. Hi Sally,
        I just made this recipe a few days ago and they taste amazing. I tried to test out the recipe in small batches but I don’t think I added enough flour (I kinda divide the recipe into 3 so I ended up adding 70g of all purpose + 2 tbsp), so it ended up spreading quite a bit, even if I chilled the dough both in the fridge or freezer. Perhaps I should add more flour next time. And now that I made this recipe. I just thought of making a banana bread cookie would be a great idea. Can you please make a recipe on that in the future???

  4. Hi am I able to substitute the butter with oil?

    1. I don’t recommend it!

  5. These are so soft and delicious! Luckily I was able to share some with my neighbor or else I would have eaten the whole batch by myself.

  6. Jenifer Levan says:

    I didn’t have lemon at my house, so instead I used some almond extract and put some almonds on top before baking. There were so delicious. Thanks for sharing such great recipe.

  7. Mackenzie Schneider says:

    I personally don’t like anything blueberry, but I love these

  8. Hello Sally – can I substitute the milk in the batter with whole buttermilk instead of “regular” milk? I love all your recipes! I hope you are feeling well and the whole family as well!

    1. I can’t see why not! Thanks for the well wishes, Carolann. I appreciate it so much!

  9. I have made cookies in the past with berries – found that fresh berries will pop when trying to fold them in. Your recipe states this is a thick and sticky texture – what is your recommendation in folding in the berries without bursting???

    Thank you!!!

    1. Hi Monika, a very light hand and very slow folding. Fresh (and cold) blueberries that are on the firmer side are easiest to fold in.

  10. My friend made these for me two years ago and I was obsessed with them so I found the recipe and I am still making them to this day!!!!!!! Every time I make them I have to force myself not to eat the whole batch! They are so addicting!!! I wish I could give more than 5 stars. Now I’m gonna go eat some more haha!

  11. I made this today using frozen cranberries instead of blueberries, orange instead of lemon, and almond extract instead of vanilla because I love cranberry-orange cookies. Same quantity. I love the cookies as is, no glaze. Next time I have blueberries, I’ll bake the blueberry-lemon cookies. Thank you sooo much Sally for all the wonderful recipes.

  12. How is best to store these? I made and loved them, but they got soggy in my cookie server after they completely cooled.

    1. Hi Sara, I’m glad you enjoyed these cookies– they become quite soft while storing since they’re so cakey. If you find they’re too soft and even soggy, exposing them to air will help– only keep them slightly covered.

  13. Marie Watson says:

    This recipe looks delicious. Thanks so much for sharing.

  14. Just fantastic!

  15. These cookies are so weird- in the most amazing, wonderful way!!! I took a bite of the cookie, expecting a buttery crumbly texture, but was pleasantly surprised with a cakey texture that resembles that of a muffin top! Will definitely be making these again :). Thank you so much Sally!

  16. Great concept, followed exactly and they were a giant flop. Scraped the ‚Äúcookies‚ÄĚ into a bowl and served with ice cream. It was not my day for baking… I will stick with blueberry muffins.

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