Blueberry Muffin Cookies

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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!


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

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. 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.

© 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. 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.



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

KitchenAid Stand Mixer | Stand Mixer Glass Bowl | Dough Scraper | Pastry Cutter | Rolling Pin | Loaf Pan | Pastry Brush


All Comments

  1. I definitely can’t wait to make these. I have 3 quarts of wild blueberries in my freezer just waiting to be used, and this is the perfect recipe. I love blueberry muffins, but typically only eat the tops (my favorite part), and feel bad because I end up waisting the bottom part of the muffin. Now I don’t have to feel bad because I have a perfect alternative, muffin scookies.

  2. This idea is genius! Muffin tops are truly the best part of muffins, and these cookies look simply amazing and so delicious with such a great texture. I will definitely try it soon!

  3. Hi Sally, do you think I could replace the blueberries with apples, or would there not be enough moisture? Ain’t no way the 12 year old will eat blueberries! (But hey, on Friday you found a way to make carrots palatable for him, so I’m not complaining!) I did spill the beans after he said he liked them, he knows he ate a cupcake with carrots- that didn’t stop him from eating more. In fact, he said he should be able to have one for breakfast since they’re healthy. Nice try, kid……I don’t think so.

    1. Hey Lisa!! You can definitely use apples in the cookies instead of blueberries. I would peel and chop up an apple or 2 (enough to yield 2 cups small chunks). No other changes to the recipe needed. Maybe add some cinnamon. Leave in the lemon.

  4. Hi Sally…..kudos to this innovation! Could these be done with dried/dehydrated blueberries (we don’t get fresh blueberries here)…..if so would you recommend any changes in the recipe/ingredients….Thanks.


    1. You can definitely use dried blueberries. You can use the mixer to beat in 1 and 1/2 cups. If you think it needs more, add another 1/2 cup.

  5. I’m tempted to add some white chocolate chips to these just like my favorite cookies at a grocery store I used to go to..mmm. How much do you think would be okay to add?

  6. When I saw these in the newsletter, I was like YAY Sally is coming out with a muffin top recipe. I was so excited to see it this morning. I thought I was going to have to wait all week. These are going to be made very soon for sure. I think I might try to make them a little bit bigger to give them that big muffin top look. I had a blueberry muffin from a bakery I always used to go to and was sad not to see the big muffin top they used to have. Thanks for the recipe!

    1. Hey Courtney! Bake the blueberry muffin cookies a minute or 2 longer if making larger cookies. Want to make sure those centers cook!

      1. I made these this weekend and they did not disappoint! I had a little trouble mixing in my frozen blueberriesz and it tinted the batter but that was ok with me and everyone else in the house. I did end up making them a little bigger and cooking them a little longer and I made some jumbo ones too that were the perfect breakfast treat! Next time I’ll minus the lemon and blueberries and add chocolate or cinnamon chips! Thanks for another winner. 

  7. Hi Sally, I really like this idea! I’ll maybe make these for my daughters birthday to share at kindergarten.
    One question though – and forgive me, but I’m from europe and I really don’t know: what on earth is half-and-half?? I assume it’s some kind of dairy but I don’t think we have it over here. Thanks! Sina

  8. I’m sure I don’t really want to know, but do you have the calories & fat per serving? I’m trying to indulge responsibly! Thanks! 

  9. BAM! These are totally getting made – I still have some Meyer lemons in the fridge. I might make some with raspberries too. YUM YUM!

  10. Yum!!! I can’t wait to make these ! My baby (he’s 21 months) and I love love love love blueberries!! Two weeks ago I did the soft-baked funfetti cookies and we were crazy about them! Super recommended and addictive! Thank you for such great recipes Sally and just to let you know that I ordered two of your cookbooks and can’t wait to have them in my hands!!! 🙂 I’m in love with your recipes and your blog.

  11. Sometimes I swear you’re reading my mind! I was reorganizing my freezer yesterday to prep for the cake pops and I moved bags of blueberries I froze and thought “boy I need to use these”! FANTASTIC! I can’t wait to try these. Thank you, Sally!

  12. I think these cookies are essentially 100% blueberry muffin tops – which is obviously the best part! These look so fun to make & eat. Wasn’t sure about the lemon ricotta cookies just because lemon isn’t a favourite ‘cookie’ flavour for me BUT I love blueberries and I love blueberry scones. Gotta give this a try!!! 🙂

  13. Hey Sally! I don’t know if you could help me with this, but I see that a lot (if not all) of your cookie recipes call for butter. And well, I don’t have any butter nor do I think we’ll be buying any soon. I try to substitute 53 % vegetable oil spread, but I always end up with a wet dough and tough cakey cookies. When I try all vegetable shortening the texture comes out great, but the cookies are kind of bland and flavorless. And finally I try both! I mix the shortening with the vegetable oil spread and end up with a nice cookie, but it looks and tastes nothing like your cookies… Anyways, I was wondering if you had any tips, ideas, or helpful that could help. Thanks!

    1. Hi Hannah! I wish that I could be helpful to you, but I have never liked the results of cookies baked with vegetable oil spread. And I rarely use shortening in cookies. In my opinion, nothing compares to the taste and texture of butter in cookies. I’m sure there are some wonderful cookie recipes out there that use either if you want to give the internet a search. I just prefer to use butter.

    1. Hi Diane! I just posted the recipe today, so I’m sure not many readers have tried it yet! I usually begin to see reviews in the few weeks after. So definitely check back!

  14. I would love to make these! With frozen berries, does the color run all over or do they stay in place? I’m trying not to repeat my gray muffin disaster.

  15. Another delicious recipe for blueberries!  I LOVE bluberries!  I have them in my oatmeal every morning!  Our boys will drool!  And I also love little baby girls and pups!

  16. When I saw the recipe this morning, I knew I had to make them ASAP. I love the blueberry/lemon combo. These little gems are so delicious, just as you describe in your blog post. And the lemon glaze makes these perfect. You are right – you can’t just eat one of these!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally