Bursting with plump, juicy blueberries, kissed with a hint of lemon, and drizzled with a zippy glaze, Blueberry Muffin Cookies are the best of both breakfast and dessert worlds. Imagine the soft, cake-like texture of a muffin paired with the easy-to-eat appeal of a cookie—pure magic! Whether you need a sweet bite with your morning coffee or a cheerful treat to brighten the afternoon, these cookies are a total crowd-pleaser. There’s something so homey about their golden edges and blueberry-studded centers, and I can’t wait for you to make them part of your baking rotation.

Blueberry Muffin Cookies Recipe - Recipe Image

Ingredients You’ll Need

These Blueberry Muffin Cookies rely on humble, classic ingredients that work together to create their irresistible flavor and dreamy texture. Let’s take a look at what gives these cookies their muffin-like crumb and fruity zing.

All-purpose flour: Provides the structure needed for a soft, tender cookie with just the right amount of chew.
Baking powder: Adds lift, helping the cookies rise and achieve their pillowy, muffin-inspired texture.
Salt: Just a pinch brings out all the sweet and bright flavors.
Unsalted butter (softened): Enriches each bite with buttery flavor and keeps the cookies moist.
Granulated sugar: Sweetens the dough and helps with that classic, slightly crisp edge.
Light or dark brown sugar: Adds a touch of caramel flavor and contributes to the cookies’ softness.
Large egg (room temperature): Binds everything together for uniform, bakery-style cookies.
Pure vanilla extract: Enhances aroma and warmth—never skip the vanilla!
Lemon zest: Offers a wonderful citrus scent and balances the sweetness.
Fresh lemon juice: Brightens up the flavor and gives a subtle tart bite.
Milk: Keeps the dough moist and cakey, much like a traditional muffin batter.
Fresh or frozen blueberries: The star ingredient, creating pockets of fruity goodness in every cookie.
Coarse sugar (optional): Sprinkled on top, it provides a delightful crunch and bakery-worthy finish.
Confectioners’ sugar (sifted): The base for your glaze, ensuring a smooth, glossy finish.
Lemon juice (for glaze): Adds zing to the glaze, making every drizzle pop.
Half-and-half, heavy cream, or milk: Whisks into the glaze, creating the perfect consistency for drizzling.

How to Make Blueberry Muffin Cookies

Step 1: Mix Dry Ingredients

Start by whisking together your all-purpose flour, baking powder, and salt in a large bowl. This step ensures those leaveners and salt are evenly distributed, so every single Blueberry Muffin Cookie bakes up fluffy and flavorful.

Step 2: Cream Butter and Sugars

In a separate bowl, beat softened unsalted butter with granulated and brown sugars until the mixture looks pale and fluffy—about two minutes should do it. This is the secret to cookies that are tender, moist, and rich in flavor.

Step 3: Add Wet Ingredients and Citrus

Crack in your egg and pour in the vanilla extract, lemon zest, and fresh lemon juice. Mix until fully blended. That burst of citrus makes these Blueberry Muffin Cookies taste extra bright and summery.

Step 4: Combine Dry and Wet Mixtures with Milk

With your mixer on low, gradually add the dry ingredients to the wet, alternating with the milk. Only mix until just incorporated to keep the dough tender—nobody wants tough cookies!

Step 5: Fold in Blueberries

Gently fold in the blueberries using a spatula or spoon, being careful not to crush them too much. The dough will be thick and sticky, but that’s exactly what you want for these cookies.

Step 6: Chill the Dough

Cover your bowl tightly with foil or plastic wrap and pop it in the refrigerator for at least 30-45 minutes. This quick chill helps the dough firm up, allowing the cookies to hold their shape and prevents spreading.

Step 7: Prep and Bake

Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats. Scoop the chilled dough—about 1.5 tablespoons per cookie—onto the sheets, leaving plenty of space between them. If you love a little extra crunch, sprinkle a pinch of coarse sugar on each mound. Bake for 15-16 minutes, until the cookies spring back when lightly touched.

Step 8: Cool Down

Let the cookies rest on their baking sheets for around five minutes, then transfer them to a wire rack. This keeps the bottoms tender and prevents over-baking from the hot pan.

Step 9: Make the Lemon Glaze

In a small bowl, whisk together sifted confectioners’ sugar, fresh lemon juice, and a tablespoon or two of half-and-half (or your favorite milk or cream). Your goal? A smooth, pourable glaze that clings beautifully to each cookie.

Step 10: Glaze and Set

Spoon or drizzle the glaze over your cooled Blueberry Muffin Cookies. Let the glaze firm up for a couple of hours if you can wait (but if you sneak one early, I won’t tell).

How to Serve Blueberry Muffin Cookies

Garnishes

A little embellishment goes a long way! A dusting of extra lemon zest over the glaze or a few extra fresh blueberries tucked on the side make these Blueberry Muffin Cookies as eye-catching as they are delicious. You can also add a touch more coarse sugar right before serving for sparkly, crunchy tops.

Side Dishes

Pair these cookies with a piping-hot cup of coffee, a frothy cappuccino, or even a glass of cold milk for the coziest treat. They’re delightful with a bowl of Greek yogurt and a handful of granola for a brunch spread, or teamed up with fresh fruit for an anytime snack.

Creative Ways to Present

Line a rustic basket with parchment and pile your Blueberry Muffin Cookies high for a farmhouse brunch. If you’re gifting, stack them in a clear cellophane bag and tie it with a pretty ribbon. For special occasions, arrange the cookies in a circular “cookie cake” or serve them with tiny bowls of extra glaze for dipping—trust me, it’s always a hit!

Make Ahead and Storage

Storing Leftovers

These Blueberry Muffin Cookies stay soft and glorious for days! Store them at room temperature in an airtight container for up to two days, or refrigerate for up to a week. The glaze will keep its shiny coat, and the cookies remain wonderfully cake-like.

Freezing

To freeze, allow the cookies and glaze to set completely. Layer them between sheets of parchment in a freezer-safe container or zip-top bag, and freeze for up to three months. You can also freeze unbaked dough balls (without glaze) and bake right from frozen, adding a couple of minutes to the baking time.

Reheating

If you want that just-baked warmth, pop the cookies (glazed or not) in a preheated 300°F (150°C) oven for about 4-5 minutes, or microwave for a few seconds. This revives the soft, pillowy center and freshens the flavors beautifully.

FAQs

Can I use frozen blueberries in Blueberry Muffin Cookies?

Absolutely! Frozen blueberries work wonderfully. Use them straight from the freezer—no need to thaw—but toss them lightly with a bit of flour before adding to prevent excess coloring of the dough and sogginess.

My cookies spread too much—what happened?

If your Blueberry Muffin Cookies are spreading more than you’d like, it’s likely because the butter was too warm or the dough wasn’t chilled enough. Try chilling the dough longer or even popping the scooped cookies in the fridge for 10 minutes before baking next time.

Can I make these cookies gluten-free?

Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Results may vary depending on your blend, but the flavor will still shine through and the cookies will retain their delicious, muffin-like character.

What’s the best way to get that perfect lemon glaze?

For the dreamiest glaze, be sure your confectioners’ sugar is sifted and add lemon juice gradually until you get a thick, pourable consistency. If it’s too thin, add more sugar; if too thick, add a splash of half-and-half or extra lemon juice.

How soon can I eat the cookies after glazing?

You can dig in right away if you love a gooey glaze, but for a firmer finish that won’t smear, let the Blueberry Muffin Cookies sit uncovered for about two hours so the glaze can set properly.

Final Thoughts

I genuinely hope you’ll try your hand at these Blueberry Muffin Cookies! They’re the kind of sweet, sunny treat that brings a little extra joy to everyday moments and always disappears fast. Happy baking, and don’t forget to share a batch with someone you love!

Blueberry Muffin Cookies Recipe

★★★★★

4.8 from 18 reviews

Author: Zoe
Total Time: 1 hour
Yield: About 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Blueberry Muffin Cookies are a delightful combination of soft, cake-like cookies bursting with juicy blueberries and topped with a tangy lemon glaze. They’re perfect for breakfast or as a sweet treat with tea or coffee.

Instructions

Make the cookies – Whisk the dry ingredients together. Cream butter and sugars, add egg, vanilla, lemon zest, and juice. Mix in dry ingredients and milk. Gently fold in blueberries. Chill dough. Scoop and bake.
Make the glaze – Whisk confectioners’ sugar, lemon juice, and half-and-half until smooth. Drizzle over cooled cookies.

Notes

For a little crunch, sprinkle coarse sugar on top before baking.
Chilled dough yields thicker cookies.
Glaze consistency can be adjusted with more sugar or liquid.

Prep Time: 20 minutes
Cook Time: 15-16 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 15g
Sodium: 80mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Keywords: Blueberry Muffin Cookies, Lemon Glaze, Baking, Dessert, Breakfast