Blueberry Muffin Cookies

Are they dessert or breakfast? Does it really matter? You’ve landed in blueberry paradise and you’re going to love every single bite! These soft blueberry muffin cookies are irresistible. Packed with blueberries and brightened with  a hint of lemon, these cakey cookies taste like muffin tops and are so easy to make. Top with sparkling sugar and a sweet lemon glaze for a truly unforgettable treat!

stack of blueberry muffin cookies with lemon glaze

As soon as I made a successful batch of lemon ricotta cookies, I knew I was in trouble. A giant new world of cakey soft 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, I have definitely undervalued soft, cakey cookie for too long.

Adapted from my blueberry muffins, these blueberry muffin cookies tastes like a cross between blueberry muffins, blueberry scones, and butter cookies. You will INHALE them.


Tell Me About these Blueberry Muffin Cookies

  • Texture: The super-soft cookie contrasts beautifully with the crunchy sugar-coated top and crumbly edges. (Same great textures you experience when you eat scones.)
  • Flavor: Rich buttery centers with juicy sweet-tart blueberries, a sugary coating, and a tangy lemony glaze. What’s not to love here?
  • Ease: Simple. With fresh, easily accessible ingredients, anyone can make these mouthwatering cookies. 
  • Time: With minimal chill time, you can have 3 dozen cookies prepped and ready to bake in about an hour.

Blueberry muffin cookies with lemon glaze on a baking sheet

Video Tutorial


Blueberry Muffin Cookies: What Works & What Doesn’t

Here are a few tips and helpful hints I learned while testing these blueberry muffin cookies. 

  1. Be careful with those blueberries. Fold them in very gently. If you’re too rough with the batter, the berries can burst and tint your cookie dough green. 
  2. Minimal dough chilling. The dough is thick– sort of like a cross between cake batter and cookie dough. When you have an especially thick cookie dough, that usually means it’s sturdy enough for minimal dough chilling. Just cover it and pop it in the refrigerator for 30-45 minutes before scooping and baking.

Choosing the Right Ingredients

Even if you have a shocking amount of self-control around baked goods, these blueberry muffin cookies are too tempting to resist. These key ingredients/additions will make sure of it:

  • Coarse sugar: For a contrast of texture, the cookies can be sprinkled 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 coarse sugar to my strawberry biscuit cookies, too.
  • Lots of blueberries: Every bite of this cookie has a juicy blueberry. They’ll burst open, leaving beautiful purple streaks down the tops, which look beautiful under the lemon glaze. (Who isn’t a sucker for a pretty cookie?)
  • Lemon glaze: Smooth lemon glaze finishes the blueberry muffin cookies. This glaze is slightly 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 entirely and just use all lemon juice if you prefer.

While these blueberry muffin cookies taste good without the crunchy sugar topping and lemon glaze, they definitely taste better with both.


Use a Cookie Scoop

This is a thick and sticky dough, so a cookie scoop is ideal. Scoop 1.5 Tablespoons of dough for each cookie onto the baking sheet, evenly spacing them 3 inches apart. I like this cookie scoop for measuring the dough.

Blueberries in a glass bowl

Blueberry muffin cookies on a baking sheet before baking

Blueberry muffin cookies on baking sheet after baking

Blueberry muffin cookies with lemon glaze

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stack of blueberry muffin cookies with lemon glaze

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 (313g) 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
  • 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°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: 


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.

Blueberry muffin cookies on a wood plate

 

238 Comments

  1. This looks great. Can I use frozen blueberries? Do I need to defrost before using and adding to the dough?

    1. Trina @ Sally's Baking Addiction says:

      Hi Aileen! Yes, you can use frozen blueberries – see recipe notes for details.

  2. Bobbie Toburen says:

    Did I read that you could add raspberries? Should I double recipe if I add raspberries?

    1. Trina @ Sally's Baking Addiction says:

      Hi Bobbie, We haven’t tested this recipe with raspberries but don’t see why it wouldn’t work! No need to double the recipe. Let us know if you give it a try.

  3. Do I store these cookies in the fridge after I finish baking them or do I just leave them outside?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Mel, glazed cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.

  4. Robin Cianci says:

    Another shining example of a great recipe! These delicious blueberry cookies that tase likes muffins are amazing! Thank you Sally!

  5. Andrea Tellez says:

    Hey there! How could I make these into like a giant 5 oz cookie? I’m new to baking cookies and LOL I’m obsessed with the big giant cookies lol

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Andrea, We haven’t tried it but it should work. Let us know if you give it a try!

  6. Patricia Kelvin says:

    Disappointing result.

    Perhaps, my first mistake was using King Arthur Measure for Measure gluten-free flour.

    It was almost impossible to fold the blueberries into the obnoxiously stiff dough.

    Even using a cookie scoop, too many of the cookies were misshapen.

    Again, I think because of the flour I was using, the cookies required triple the baking time.

    Finally, making the glaze with 1 ½ C of powdered sugar, sifted, and 2 T lemon juice was a drippy mess, without adding the cream. Perhaps the recipe should have started with 2 C of powdered sugar and 1 T of lemon juice, before adding the cream and/or more juice as needed.

  7. Just made these following the recipe exactly and they came out looking exactly like the photo and are delicious! Will definitely make again. Thank you!

  8. These look AMAZING! Is it okay to scoop the dough into balls and then chill the dough?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Jen, the dough will be a bit sticky and harder to work with, but you can scoop and then chill if you’d prefer. Enjoy!

  9. Hi there. I would to make these blueberry cookies for a shower. But it’s outdoor on patio restaurant. Bride needs to pack all cookies ahead to give to each person during COVID. Will these cookies stay fresh?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Joanne, the cookies will stay fresh at room temperature for up to two days or in the fridge for up to a week. For longer storage, see recipe notes for freezing instructions. Hope they’re a hit at the shower!

  10. Very good! I had a lot of blueberries, my new favorite cookie. Instead of the 1/2 stick of butter I substituted whipped cream cheese. Not having made them before I don’t know if it made any difference. A very delicious cookie!

  11. I used King Arthur’s 1:1 gluten free flour, and these turned out great!!! I did have to bake longer than the recipe says – about 25 minutes total. I left them in until they were starting to just get golden brown. Other than the flour swap and time adjustment, I made no changes to the recipe. I used fresh blueberries!
    I see another commenter here used King Arthur’s gluten free with poor results – not sure what happened to them, but I wanted to note thats it’s always important to use the spoon and level method with all flours, to make sure you are measuring correctly. I had no issues with the cookie texture, and the cookies are delicious!

  12. I do not see temperature given

    1. Trina @ Sally's Baking Addiction says:

      Hi Penny! See step three 🙂

  13. I tried these cookies cuz im a sucker for blueberry muffins and I was craving some. I usually fail at cookies as they tend to become really hard and stiff at the end of the baking process and weirdly enough I had no problem with these. They are like gift from the heavenly gods and I adore them. Just a question, how many calories are approximately in one.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Lil, we’re so glad you enjoyed these cookies! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://recipes.sparkpeople.com/recipe-calculator.asp

  14. These look SO good! Can I scoop them into balls and then chill? Or do I have to chill first because it is too sticky to scoop? Thanks!

    1. Trina @ Sally's Baking Addiction says:

      Hi Jessica! We find the dough to be too sticky to scoop first so we prefer to scoop after chilling.

  15. Sally I have never figured out why I like this recipe so much as I am a crunchy cookie kind of girl, but I do. Made it today with cherries & used pink decorating sugar for color as my cherries were not the dark red ones. Turned out great !

  16. Made the cookies but they can out thin what did I do wrong did everything in the recipe

  17. We had a bountiful black currant harvest this year, so I subbed these in for blueberries and it was fantastic! Delicious and unique recipe.

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