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!
As soon as I made a successful batch of lemon ricotta cookies, I knew I was in trouble. A giant new world of soft cakey cookies was right in front of me and I couldn’t soften butter quickly enough (check out that trick if you haven’t already—it might come in handy!). While dense and chewy cookies will always have my heart, I have definitely undervalued soft, cakey cookie for too long.
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: What Works & What Doesn’t
Here are a few tips and helpful hints I learned while testing these blueberry muffin cookies.
- 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.
- 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.
If You Love Blueberries:
- Blueberry Muffins
- Lemon Blueberry Scones
- Homemade Blueberry Pie
- Blueberry Oatmeal Muffins
- Lemon Blueberry Cake
- Blueberry French Toast Casserole
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!
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup (12 Tbsp; 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 (280g) fresh or frozen blueberries
- 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 silicone 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 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.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Glass Mixing Bowl | Silicone Spatula | Baking Sheet | Silicone Baking Mat or Parchment Paper | Medium Cookie Scoop | Cooling Rack | Coarse Sprinkling Sugar
- 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.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Keywords: blueberry muffin cookies