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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!

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!

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!!

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.

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!

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.

These blueberry muffin cookies are deliciously addictive! They have soft centers, plenty of juicy blueberries, crumbly edges, and are topped with a delicious lemon glaze.

Soft Blueberry Cookies with Lemon Glaze

These blueberry cookies are soft, fluffy, and tender and are topped with a tangy lemon glaze! Perfect for summer gatherings!

Blueberry Cookies Overview

  • Skill Level: Beginner
  • Techniques Used:The Creaming Method for Cookies
  • Components Used:Lemon Glaze for Cookies and Cakes

These blueberry cookies are so unique and one of my favorite desserts to bring to a summer gathering. Everyone is always so surprised at how delicious these little soft cookies are, and they are so easy to make!

To make the cookies, blueberries are added to a basic butter cookie dough and then they are topped with a tart lemon glaze. The lemon glaze pairs so perfectly with the blueberry flavor!

Should I use Fresh or Frozen Blueberries in my Cookies?

You can use fresh or frozen blueberries in your blueberry cookies, however, fresh blueberries will work a little better. Frozen blueberries tend to leak a lot more liquid than fresh blueberries do and they will also stain your batter purple.

How to Make Blueberry Cookies

Blueberry cookies start with a basic butter cookie base, which means we will be using the creaming method for cookies for this recipe.

Step 1: Cream Your Butter and Sugar Together

Start with room temperature butter and cream it together with your sugar until it is very light and fluffy. This typically takes about 3 full minutes.

Step 2: Mix in the Eggs, Vanilla, and Lemon

Mix in the eggs one at a time, then add the vanilla, lemon juice, and lemon zest.

Step 3: Mix in the Dry Ingredients

Add the dry ingredients into the mixing bowl and mix until just incorporated. You don’t want to mix too much during this part or your cookies will become dry and tough.

Step 4: Fold in the Blueberries

Gently fold the blueberries into the dough until they are incorporated. A few will likely break during this process, it is somewhat unavoidable.

Step 5: Bake the Cookies

Scoop cookie dough balls, about 2 TBSP each, onto a parchment lined baking sheet and bake until golden brown. Allow the cookies to cool completely before glazing.

Step 6: Glaze the Cookies

Drizzle the lemon glaze all over the tops of the cookies. You can even add a bit more lemon zest if you like as well to give that visual of lemon in the cookies.

Watch the Video Tutorial!

Soft Blueberry Cookies with Lemon Glaze

These blueberry cookies are soft, fluffy, and tender and are topped with a tangy lemon glaze! Perfect for summer gatherings!В

Ingredients

For the Cookie Dough
  • 1/2 cup (1 stick, 110 gr) unsalted butter, softened
  • 3/4 cup (150 gr) granulated sugar
  • 1/2 tsp lemon zest
  • 1 egg, room temperature
  • 1 TBSP (15 ml) lemon juice
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 2 cups (240 gr) all-purpose flour
  • 1 cup (150 gr) fresh blueberries
For the Lemon Glaze
  • 1 cup (126 gr) powdered, confectioners, or icing sugar
  • 2 tsp lemon zest
  • 2-4 TBSP (30-59 ml) lemon juice

Instructions

For the Cookie Dough

  1. Preheat oven to 325 F (160 C).
  2. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, cream the butter, sugar, and lemon zest until light and fluffy- about 3 minutes on medium-high speed.
  3. Add the egg and mix until just incorporated. Add the lemon juice and vanilla extract and mix until combined.
  4. Add the salt, baking powder, and baking soda and mix until evenly distributed. Scraped down the bowl.
  5. Add the flour and mix until it is absorbed and then stop the mixer. It is important not to over-mix the dough.
  6. Fold in the blueberries gently as to now break them.
  7. Use a small scoop (about 2 tbsp size) and place rounded mounds of dough on a cookie sheet lined with parchment paper.
  8. Bake for 11-14 minutes until the bottoms look slightly browned (the edges and tops will not brown).
  9. Allow to cool on cooling racks before glazing.

For the Lemon Glaze

  1. Whisk the ingredients together in a bowl until you have a consistency that can be drizzled. If it becomes too thin, you can add more powdered sugar to thicken it back up.
  2. Drizzle over the cooled cookies.

Store cookies loosely covered at room temperature for 3-4 days. They will get very sticky if you put them in an airtight container.

Notes

*You can use frozen blueberries in these but be aware that they will leak a lot of liquid and will cause the cookies to spread more and will stain the batter purple.

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These blueberry cookies are soft, fluffy, and tender and are topped with a tangy lemon glaze! Perfect for summer gatherings!В