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.
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.
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.
- 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
Blueberry Muffin Cookies
- 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 (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
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)
Instructions
- 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.
Notes
- 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.
Hi Sally, I baked these and unfortunately mine didn’t become cookies – my test few spread a lot and it wasn’t possible for me to add more flour and so I made them into cookie bars instead which worked out well and I put 6 cookie dough balls in my freezer so hopefully they might not spread when I eventually bake them. The cookie bars do crumble but they tastes delicious! It is probably my side rather than a reflection on your recipe – I used blueberries that seemed rather large so maybe I should try again with smaller or regular size ones.
I see you wrote guidance notes for both baking them and freezing and also freezing the unbaked dough – just curious have you had better success with one freezing method over the other for this type of cookie? Thanks a lot!
Hi Vi Kate! Thank you so much for trying this recipe. I prefer freezing the baked cookies, but that’s simply out of convenience and how I prefer to freeze any cookie recipe. It’s nice having the cookies already prepared! The size of the blueberry could determine how much these cookies spread. Size the berries were larger, there were less to bulk up the dough causing the cookies to spread out more. Does that make sense? Smaller berries should help and you can always chill the dough for a little longer next time.
I just made these and added white chocolate chips because it’s a flavor combination I love. They were amazing!!!
These cookies are the perfect combo of muffin consistency and cookie flavor! Lemon and blueberry make one of my fave combos! I already made these cookies twice and my family is asking me to make them again 😀
I wanted these to work so much. Unfortunately, no dice. I used frozen blueberries as it was all I had on hand. Yes, they bled more but I was fine with that. I folded them into the thick batter – not super easy, but I did it. Then, as the recipe said, I chilled the dough for about a half hour in the fridge. This, I think, was the major mistake. Because my berries were frozen, as they sat in the fridge chilling, they started to thaw. Leaving me with a semi-watery mess when I took the dough out to try and form my cookie dough balls for baking. I also found that the berry to dough ratio was a bit off. I had so many berries that nothing stuck together and made things even more of a mess. I think this also could have been solved by not chilling my dough. Before it was chilled, the dough was still sticky enough that it would have held the berries together better. It wasn’t pretty and I ended up with tons of discarded berries in the bowl after scraping around enough water-logged dough to try and make the dough balls, but I finally managed to get it all squished together into ball-like pieces ready for baking. Once in the oven, because they were watery and not as chilled anymore after all the handling I had to do, these things just melted and flattened out into vaguely cookie like puddles. It was so sad. They smelled good and had an okay flavor (I never got around to glazing them because I just didn’t see the point as these things weren’t really keepers.) They ended up in the trash, I’m afraid. I don’t know, I might be willing to give this recipe another try, but right now, I think instead I’ll move on to something else. (That strawberry/cream cheese recipe you just shared – um, yes please. Absolutely making those this weekend, no question.)
Delicious and impossible to eat only one! They were a hit at our Memorial Day picnic. Thank you for the recipe!
I tried the recipe for blueberry muffin cookies to the letter with all said ingredients including lemon zest and juice as well as lemon icing. I just baked them for an extra 5 minutes which came to 20 minutes. Let me tell you…they came out amazingly delicious!!! The lemon flavoring added something pleasant to the blueberry flavoring! I think lemon helped to bring out the blueberry flavor as well as keeping its own flavor! That is a match made in heaven! Again, thank you so much for the recipe! I’m sold and excited!!! I can’t wait to eat another blueberry muffin cookie with a nice hot cup of coffee or tea!
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.
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.
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!
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!!
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!
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!!!! 🙂
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.
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!
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.
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!!
Made these tonight and my husband and I loved them. Thanks, Sally!
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.
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!
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!
Hi Sally! Is there any way white chocolate could be included in this recipe?
Can’t wait to try them!
Hey Rachel! Definitely. I would use 1 and 1/2 cups of blueberries and 1 cup of white chocolate chips.
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!!
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!
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!
I just made these. OMG these are sooooooo yummy! Another awesome recipe from Sally! Thank you Sally!
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?
Hi Rachel! That sounds REALLY good! I would use 1 and 1/2 cups of blueberries and 1 cup of white chocolate chips.
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.
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.