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. Hi Sally! I really want to make these to take to church tomorrow for Easter. Fresh blueberries are pretty pricey and I don’t want to use frozen blueberries after reading your recommendations and other comments. I’m wondering if you think it would work took use dried cranberries rehydrate in boiling water and orange zest/juice instead of lemon. Thank you! These sound amazing!!

    1. Hi Jeannie! I didn’t work on Easter, so I’m just seeing your question now. I haven’t tried using rehydrated cranberries but I don’t see any issues using them in this cookie dough.

  2. Ayad Mohamed says:

    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!

    1. Thank you so much for taking the time to report back about the blueberry cookies!!

    2. Hi when do we add the 1/4 c milk?

  3. sounds delicious but not a fan of lemon can this be made without the lemon zest or lemon juice. Thank you

    1. You can leave out the lemon juice/zest.

  4. The recipe seems like missing…. i clicked on the picture but it went straight to comments 🙁

    1. Just scroll down (or up from the comments), it’s there!

  5. I see the “Yield” tab at the top of the recipe, but am unable to see the amount. Can you please tell me how many cookies this recipe makes? I’d like to make them for a family get together and want to make sure there’s enough. Thanks,

    1. Hi Glenda! I’m so sorry about that. It’s 32-36 cookies.

  6. I just made these with frozen blueberries, and while they did bleed a little they were still very pretty and extremely tasty! The lemon glaze was fantastic as well. Thanks Sally!

  7. Delicious and impossible to eat only one! They were a hit at our Memorial Day picnic. Thank you for the recipe!

  8. Sally,
    Thank you very much for sharing your recipes. These muffin cookies are absolutely amazing & glaze is spot on! I did it all according to your recipe & they turned out delicious!

    1. Happy to read this!!!

  9. 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.)

    1. Lynn Newman says:

      I am having exactly the same issue. I am wondering if it would have been better to scoop the cookie dough onto the trays and then chill them in the fridge. That’s what I do with my chocolate chip cookies and it works well.

    2. I wanna try this Recipe I have frozen blueberries to ..maybe ill scoop them out into balls ans stick in the freezer and skip the chilling It has worked on other recipes for me and then bake them I left my other cookies in the freezer for like 15 minutes and then baked when the dough was really cold and cookies were perfect and did not spread at all

  10. Do I use the freshly squeezed lemon? or that concentrated lemon stuff??

    1. Since you have to use a real lemon for the zest, I use the real lemon for the juice also! Makes it one less ingredient 🙂

  11. Mary Ann Ignaczak says:

    can these be made gluten free/egg free?

    1. I haven’t personally tried either but let me know if you do!

    2. I made this recipe with coconut milk, and with E Nergy Egg Replacer. My DD is allergic to all dairy, egg, peanut and tree nuts… They turned out super awesome!

  12. 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 😀

  13. I made them to bring to a potluck and after taste testing it was extremely hard to let go of them. So delicious. They’re like muffin tops. 5 stars!

    1. Haha – I’m glad you were able to share! Maybe bake another batch to keep at home 😉

  14. I just made these and added white chocolate chips because it’s a flavor combination I love. They were amazing!!!

  15. 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!

    1. 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.

  16. even thou one uses fresh blueberries, once you scoop them after chilling they still bleed and burst. its not possible to get full blueberries when scooping chilled dough.

  17. May I use blueberry filling instead? I’m from a country where blueberries are very expensive.

    1. Hi Bella! You could stir in some blueberry pie filling, but I wouldn’t use too much. The added liquid will turn the cookies to mush and they’ll spread all over the cookie sheet. The blueberry pie filling might be better in this blueberry muffin bread. I would make the batter as directed then instead of using blueberries, stir in a few spoonfuls of the blueberry filling.

  18. Hi Sally
    Should I put the glaze on when cookie is warm, or cooled down?
    I don’t want the glaze to be sticky.

    Thank you
    I love your recipes
    Thank you for sharing all your knowledge!!!!

    1. Hi Shelley! The glaze will eventually set, but will set quicker if the cookie is warm. It’s always going to be a little sticky though!

  19. These cookies go fast! I think the blueberry I used were slightly larger than the usual so as I was scooping out the cookies, the blueberries were not always intact. That said, the flavors were good and the cookies were very popular. Thanks for sharing!

  20. Hi Sally! Have you ever made these with vegan butter or shortening? Would you recommend any particular substitutions for the dairy? I want to make these for my mom who has a dairy allergy.

    1. Hi Taylor! I haven’t tested these with vegan butter but I would recommend you trying a vegan buttery stick such as Earth Balance- let me know how it goes 🙂

  21. made it yesterday with frozen blueberries and as you mentioned, a little touchier to work with (a few bursts!) and my cookies may’ve been a little more purple than yellow but still tasty! Definitely recommend the glaze with it. I liked how it wasn’t overly sweet and had that wonderful muffin/cookie texture! unfortunately it didn’t win over my friend’s 4 year old, but we can’t win them all 🙂

  22. Blueberry muffins are one of my favorite things, and these tick all the boxes of an awesome after dinner treat! Another great one Sally!

  23. Tried out this recipe and it was great! Unfortunately, I didn’t have lemons at the time so I only used milk and added some yuzu in the cookie. 🙂 they tasted fantastic tho and really soft. The dough came out a little too sticky and was hard to work with, do you have any tips for that?

  24. So so yummy! Just glazed a single cookie because I was so impatient! Delicious!

  25. I followed this recipe to a tee with 2 exceptions. I don’t have coarse sugar, and the tester I made needed a little sweetness on top so I sprinkled regular sugar. Tasted great.
    Also; I’m a lover of nuts in all of my baking. So I decided to add some chopped pecans in the batter.
    Listen to me closely………do yourself and favor, and add chopped pecans.
    It’s ABSOLUTELY DELICIOUS in this recipe.
    I read other comments and had no problems with blueberry bleeding or anything.
    Even with the glaze, the sweetness of this recipe is very subtle.

    My one and only complaint, which has nothing to do with the recipe, is that my blueberries turned out to be a little more tart than I care for. But certainly not bad enough to make me not eat these delicious cookies

    1. I’m so happy you enjoyed these so much, Christie! I have to try them with chopped pecans!

  26. These blueberry cookies are delicious. The blueberries are extra large from Costco. after the dough was chilled overnight, it would not form a ball I’m the cookie scope. I added the 1/4 cup milk and balls were formed. Bake for 16 minutes, the cookies were moist. Since only I would eat them afraid they would go mouldy do put them in fridge. How long they would be good for and if I can warm them up before serving them to my granddaughter when she visits?

    1. I’m glad you enjoyed them, Louisa! Glazed cookies will stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week. For longer storage please see the make ahead directions in the recipe notes!

  27. Hi Sally Love your recipes ..I posted earlier but now I thought of something new as I always try and do ..Im gonna make the dough put the blueberries in the refridge to get cold and when the dough is chilled im gonna poke the blueberries in and use fresh ones ill let you know how that works and bake right on the spot

    1. Hi sally I made your soft sugar cookies real sticky dough ..I went and poked the blueberries in some of the cookies in just before baking to try it out and then popped in freezer for a short bit and it worked great …I love your recipes Thank you

  28. Alisha C Nguyen says:

    The citronella flavor and soft texture of these cookies cannot be beat! The blueberries are difficult to mix in without turning the dough a yucky blue color. I skipped chilling the dough and went right to shaping the cookies, then chilled them. This helped with the bleeding. I also decided to use organic Irish butter. So worth it. Can’t wait to make these again!

  29. Rachel Houston says:

    The fresh blueberries exploding in your mouth pair perfectly with these soft, fluffy cookies! Great texture, and plenty of lemon!

  30. quite possibly the best cookie i’ve ever had in my life 12/10 would definitely recommend, drooling

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