Description
Blueberry muffin cookies combine the soft, buttery goodness of cookies with the delightful taste of blueberry muffins. Featuring a chewy texture and bursting with fresh or frozen blueberries, with hints of lemon for a refreshing twist, these cookies are perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 2 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light or dark brown sugar
- 1 large egg
- 1 and 1/2 teaspoons pure vanilla extract
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup milk
- 2 cups fresh or frozen blueberries
- Optional: Coarse sugar for topping
- For glaze: 1 and 1/2 cups confectioners sugar
- 2 tablespoons fresh lemon juice
- 1–2 tablespoons half and half, heavy cream, or milk
Instructions
- Whisk together flour, baking powder, and salt in a large bowl; set aside.
- Beat softened butter with granulated and brown sugars until creamy (about 2 minutes).
- Add egg, vanilla extract, lemon zest, and lemon juice; beat until combined.
- Gradually add dry ingredients alternated with milk; mix on low speed until just combined.
- Gently fold in blueberries without crushing.
- Cover dough and chill in refrigerator for 30-45 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop about 15 tablespoons of dough per cookie onto baking sheets; optionally sprinkle coarse sugar on top.
- Bake 15-16 minutes until edges are golden; let cool on sheets 5 minutes before transferring to wire rack.
- For glaze, whisk confectioners sugar, lemon juice, and half and half until smooth; drizzle over cooled cookies.
Notes
- Use fresh or frozen blueberries, but fold in gently to avoid coloring dough blue.
- Do not overmix the dough to keep cookies soft and chewy.
- Chilling the dough helps cookies keep their shape during baking.
- Butter should be softened, not melted, for best texture.
- Measure flour properly to avoid dense cookies.
- Cookies can be stored at room temperature in airtight containers up to 4 days, refrigerated for longer, or frozen.
- Freeze cookies with parchment layers; thaw or microwave briefly before serving.
- Prep Time: 20 minutes
- Cook Time: 15-16 minutes
- Category: Cookies, Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Blueberry muffin cookies, blueberry cookies, lemon blueberry cookies, chewy blueberry cookies, breakfast cookies