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. 😉

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

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


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 (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
  • 12 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: 


  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.



  1. These look incredible! I’ve got many bags of frozen Maine wild blueberries in my freezer so I know what I’ll be making! These would make a fabulous Easter dessert too! 

  2. I’m dying! I love to bake almost as much as I love a good blueberry muffin, and I gave up desserts for lent as I do every year. That means I have to wait 4 1/2 weeks more to try these!  I swear this hurts . Can’t wait to try them.  Love ur recipes!  Just made ur cake pop recipes too and they were a hit. Keep creating these fantastic desserts!

    1. Thanks Karen!! And trust me… these are totally worth the wait 🙂

  3. Came out like fluffy little clouds. Taking these on the road with me tomorrow to help me sell beer to folks. Thank you so much!

    1. If folks are wondering how the recipe went, I’ll tell you this. Do not over mix. I did, and the dough stiffened up just a touch, which caused most of the blueberries to burst while mixing in with a spoon. Now I’m not complaining about purple dough, if you are looking for picture perfect, go easy with the mixer. Also went an extra 4 min on both batches. Sprung back gently right when i pulled them out at 19 min. I do have your standard issue big city apartment oven, so we’re only getting heat from underneath, no circulation.

    2. So glad you tried them, thank you for reporting back!

  4. Hi! Any recommendations on how to substitute some ingredients for healthier alternatives, like using coconut flour, oil and sugar instead? Would the measurements change? Thanks!! And ps, I love all your recipes! You’re my dessert go-to!

    1. Hi Amrita! I’ve only tested these blueberry muffin cookies with AP flour, butter, sugar, etc. Feel free to play around with what you like. Here are some healthier recipes if you’re ever interested:

  5. Yum! That about sums it up. Definitely going on my “to bake” list.

  6. Yum, this blueberry muffin cookies recipe is so mouth watering. Thank you for this recipe. :s

  7. Hey Sally,

    Can you please recommend the right measurement for using almond flour instead of all purpose flour? Thank you! 

    1. Hi Santi! I’m unsure of that amount. I have only baked these cookies with all-purpose flour. Let me know anything you try!

  8. Sally you out did yourself with these cookies!!! They are AMAZING!! They are soft, tender, lemony.. HEAVEN!! I made these in record time (while new born took a nap) they were very easy and quick to make!! They are the best cookies I have ever made!! Thank you for the wonderful recipe!! 

    1. Hi Jenny, That sounds like a productive nap time! 🙂 I’m so happy that you enjoyed them so much!!

  9. Sally, do you think I could add chunks of cream cheese to the dough?

    1. That sounds really good, but I haven’t tried anything like it. I’m nervous the baked cream cheese would taste a little off, unless you added some sugar to it. It would definitely take some recipe testing. Let me know if you try anything!

  10. 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!!

    1. Ha! Glad you found a use for those blueberries! 😉

  11. Hi Sally! Is there any way white chocolate could be included in this recipe? 
    Can’t wait to try them! 

    1. Hey Rachel! Definitely. I would use 1 and 1/2 cups of blueberries and 1 cup of white chocolate chips.

  12. 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?

    1. 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!

      1. Wow, thanks for such a speedy reply. I do have your cookie cookbook (and your first also) and those ones are actually what gave me the idea. They are so tasty, but I loved the texture of these blueberry muffin cookies. I’ll try experimenting one of these days, because there’s no such thing as too many cookies 🙂

  13. 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!

  14. 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! 🙂

    1. 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.

      1. Yes, they were delicious!! I’m going to make them again with fresh blueberries 🙂

  15. Kate Pedersen says:

    Made these tonight and my husband and I loved them. Thanks, Sally!

    1. Glad you tried them! Thank you so much for taking the time to share.

  16. Jan Gavaletz says:

    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!!

    1. I’m so happy you tried them so quickly! Great tip using frozen berries when you don’t want to have to wait to chill the dough!

  17. 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.

    1. Hi Caren! Did you use frozen or fresh blueberries? I find it’s best to use fresh. Thank you so much for reporting back.

  18. Kim Willhide says:

    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!

    1. So happy they were a hit! Blueberries can be delicate but so worth it 🙂 Can’t wait to hear about your adventures with the Naked Cake!

  19. 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.

    1. I’m glad you liked them, Joyce! Sometimes it’s ok to play with your food 🙂

  20. 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!!!! 🙂

    1. I bet they were adorable!

  21. 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.

    1. I would use fresh instead of frozen if you try again. Thank you so much for trying the recipe and reporting back!

  22. 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!!

  23. 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!

    1. Wow! I’m thrilled that you both love these so much! It’s definitely one of my favorite flavor combinations!

  24. 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. 

  25. 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.

  26. Hi Sally, these look amazing! I am looking forward to making them. What are the measurements in grams for the baking powder? In Australia I believe the spoon sizes are different. Thank you!

    1. Hi Jess! 1 teaspoon of baking powder is about 5 grams, so you’ll need 7.5 grams.

  27. Lexi Velazquez says:

    Can you use almond milk? 

  28. This recipe looks DELICIOUS. How do you think the recipe will hold up with using a milk alternative, such as coconut, almond, or cashew milk? I know sometimes the fat in the milk is needed but I would love to try to make a slighly healthier version as dairy does not settle well with me.

    I’ve had luck in the past with using a gluten free flour blend in lieu of traditional flour with your cookie recipes as well- do you think I will have the same luck with these muffin cookies?

    Thanks Sally!

    1. Oh wow… just saw the above question but I would love to know about the gluten free flour!

    2. Hi Liv! I wish I could help but I have zero experience baking with GF flours. You can probably just switch it out 1:1, but again… I haven’t tried it.

  29. Is there a way to make these with less sugar And whole wheat flour?

    1. Feel free to test things out! I expect the cookies to taste a little dry or dense with WW flour.

  30. Hello! I made these last night with frozen blueberries because I can’t find fresh blueberries where I live and it was a MESS! I put the dough in the fridge for 30 mns (big mistake!) and when try to scoop it out it was really hard to put together but I manage to blend the blueberries with the dough. They don’t look pretty but the flavor is awesome, they are really yummy! 😉

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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