Blueberry Muffin Cookies Recipe

You know that cozy taste of a warm blueberry muffin? Now imagine it in a soft, chewy cookie. Yep, that’s what I’m talking about, and it’s as good as it sounds.

I first tried making these when I couldn’t decide between muffins and cookies. The result? A sweet, buttery cookie loaded with juicy blueberries that tastes like the best of both worlds. They’re fun, quick, and so worth it.

Every bite has that classic blueberry muffin flavor—soft, slightly tangy, and oh-so comforting. And the best part is, no muffin tin needed. Just a baking sheet and you’re ready to go.

So, let’s get started. Grab those blueberries and a little butter, and I’ll walk you through how to whip up these amazing blueberry muffin cookies at home.

Why You’ll Love This Recipe

• Unique Texture: These blueberry muffin cookies are a cross between a muffin and a cookie, delivering the best of both worlds. The result? Soft, chewy, and bursting with fresh blueberry goodness.
• Fruity Delight: Blueberries are the star of the show in this recipe, providing natural sweetness and a fresh, tangy burst in every bite.
• Perfect for Any Time of Day: Whether you want them for breakfast, an afternoon snack, or even dessert, these cookies are a versatile treat that will brighten your day.
• Lemon Twist: The subtle touch of lemon zest and fresh lemon juice adds a citrusy pop that perfectly complements the sweetness of the blueberries.
• Easy to Make: With just a few simple ingredients and steps, you’ll have a batch of mouthwatering cookies in no time.

Required Kitchen Tools

Before we dive into the ingredients and steps, let’s gather the essential tools for making these scrumptious blueberry muffin cookies.

• Mixing Bowls: You’ll need at least two mixing bowls, one for the dry ingredients and one for the wet ingredients.
• Hand Mixer or Stand Mixer: For mixing the butter and sugars, a hand mixer or stand mixer will help make the process easier, but you can also use a whisk if you’re in the mood for some old-fashioned elbow grease.
• Measuring Cups and Spoons: Accurate measurements will help achieve the perfect consistency.
• Baking Sheets: For placing your cookies before baking.
• Parchment Paper or Silicone Baking Mat: Prevent sticking and make cleanup a breeze.
• Cooling Rack: To ensure your cookies cool evenly and don’t become soggy.

Ingredients

Here’s everything you’ll need to make these delightful blueberry muffin cookies:

For the Cookies:

• 2 and 1/2 cups (313g) all-purpose flour – The base of our dough, this will give the cookies a soft yet chewy texture.
• 1 and 1/2 teaspoons baking powder – This helps the cookies rise and gives them a soft, muffin-like consistency.
• 1/4 teaspoon salt – Balances the sweetness and enhances the overall flavor.
• 3/4 cup (170g) unsalted butter, softened – Butter is key to achieving the perfect texture. Softened butter ensures it mixes well into the dough.
• 3/4 cup (150g) granulated sugar – Sweetens the cookies without being overpowering.
• 1/4 cup (50g) packed light or dark brown sugar – Adds richness and a slight molasses flavor to complement the blueberries.
• 1 large egg – Helps bind the dough and adds a rich, tender texture.
• 1 and 1/2 teaspoons pure vanilla extract – Adds depth of flavor and a warm, comforting aroma.
• 2 teaspoons lemon zest – A burst of citrusy brightness to enhance the flavor of the blueberries.
• 2 tablespoons (30ml) fresh lemon juice – A tangy twist that works wonders with the blueberries.
• 1/4 cup (60ml) milk – Helps bring the dough together and ensures a moist, chewy cookie.
• 2 cups (280g) fresh or frozen blueberries – The star of the show! Blueberries are naturally sweet and add a fresh burst of flavor.

Optional for a little crunch:

• Coarse sugar – For a light dusting on top of the cookies to add a little extra sweetness and crunch.

For the Lemon Glaze:

• 1 and 1/2 cups (180g) confectioners’ sugar, sifted – A smooth and sweet base for the glaze.
• 2 tablespoons (30ml) fresh lemon juice – The acidity of the lemon juice complements the sweetness of the glaze.
• 1-2 tablespoons (15-30ml) half-and-half (or heavy cream or milk) – Adds a rich, creamy texture to the glaze.

Variations for Blueberry Muffin Cookies

• Add a Dash of Cinnamon: For a warm, cozy twist, add a teaspoon of ground cinnamon to the dry ingredients.
• Add Almond Extract: Replace some or all of the vanilla extract with almond extract for a nutty flavor.
• Make Them Gluten-Free: If you’re gluten-sensitive, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum to help with texture.
• Add Nuts: For a bit of crunch, fold in chopped pecans or walnuts along with the blueberries.
• Try Different Berries: While blueberries are the star here, you could also experiment with raspberries or blackberries for a different fruity profile.

Step-by-Step Instructions for Blueberry Muffin Cookies

1. Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This ensures that the leavening agents (baking powder) are evenly distributed, which helps the cookies rise uniformly as they bake.

2. Cream the Wet Ingredients

In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until smooth and creamy. You can use a hand mixer or stand mixer for this step, and it should take about 2-3 minutes. The mixture should be light and fluffy, indicating that the butter and sugar have been properly incorporated.

3. Add the Egg, Vanilla, Lemon Zest, and Lemon Juice

To the creamed butter and sugar mixture, add the egg, vanilla extract, lemon zest, and lemon juice. Beat until fully combined. This will create a rich, flavorful base for the cookies.

4. Mix in the Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Mix on low speed (if using an electric mixer) until just combined. Be careful not to overmix; overmixing can make the cookies tough.

5. Add the Milk

Add the milk to the dough and mix until incorporated. The milk will help to achieve a soft, chewy texture and bring the dough together.

6. Fold in the Blueberries

Gently fold in the blueberries using a spatula. If you’re using frozen blueberries, make sure to fold them in gently to prevent them from breaking and staining the dough. If you’d like, you can dust the blueberries with a little bit of flour to prevent them from sinking to the bottom of the cookies while baking.

7. Chill the Dough

Cover the dough and refrigerate for at least 30 minutes, or up to 1 hour. Chilling the dough helps the cookies hold their shape while baking and prevents them from spreading too much.

8. Preheat the Oven and Prep the Baking Sheets

Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats. This will ensure that the cookies bake evenly and don’t stick to the sheet.

9. Scoop the Dough

Once the dough has chilled, scoop it into rounded tablespoons or use a cookie scoop to form uniform dough balls. Space the cookies about 2 inches apart on the baking sheets, as they will spread slightly during baking.

10. Bake the Cookies

Bake for 10-12 minutes, or until the edges are lightly golden and the centers have set. The cookies will continue to firm up as they cool.

11. Cool and Glaze

Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

12. Make the Lemon Glaze

While the cookies are cooling, prepare the lemon glaze. In a small bowl, whisk together the sifted confectioners’ sugar, lemon juice, and half-and-half (or milk). Adjust the consistency by adding more liquid if the glaze is too thick, or more powdered sugar if it’s too thin. Drizzle the glaze over the cooled cookies for a tangy, sweet finishing touch.

How to Serve Blueberry Muffin Cookies

These blueberry muffin cookies are perfect on their own, but you can elevate your serving experience with a few fun ideas:

• Pair with a Cup of Tea: These cookies go wonderfully with a hot cup of Earl Grey or chamomile tea. The slight tang from the lemon glaze and the freshness of the blueberries make for a delightful treat with a warm beverage.
• Serve with Ice Cream: Top a warm cookie with a scoop of vanilla or lemon ice cream for a decadent dessert.
• In a Cookie Box: Pack them up in a cute gift box for a thoughtful homemade gift that will impress your friends and family.

Storing Blueberry Muffin Cookies

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 3-4 days. The cookies will stay soft and fresh.
• Freezing: If you want to make a larger batch or save some for later, freeze the cookies in an airtight container or freezer bag for up to 3 months. To thaw, leave them at room temperature for about an hour.
• Lemon Glaze: The glaze will firm up when cooled, so if you store the cookies with the glaze on them, the glaze will harden. If you want a softer glaze, store it separately and drizzle on top right before serving.

Nutrition Information (per cookie)

Nutrient	Amount
Calories	~160 kcal
Total Fat	7g
Saturated Fat	4g
Cholesterol	25mg
Sodium	50mg
Total Carbohydrates	22g
Dietary Fiber	1g
Sugars	14g
Protein	1g

Conclusion

These blueberry muffin cookies are a perfect balance of chewy cookie texture, sweet blueberries, and a fresh lemon twist. Whether you’re looking for a quick snack, a special treat for brunch, or a fun gift, this recipe will meet all your needs. With easy-to-follow steps, a few simple ingredients, and the option to get creative with variations, you’re in for a delightful treat. Enjoy baking and savor every bite.