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.
Ingredients
Scale
Dry Ingredients:
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Cookie Dough:
- 3/4 cup (12 Tbsp; 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
Additional:
- 2 cups (280g) fresh or frozen blueberries
- Optional for topping: coarse sugar
Lemon Glaze:
- 1 and 1/2 cups (180g) confectioners’ sugar, sifted
- 2 Tablespoons (30ml) fresh lemon juice
- 1–2 Tablespoons (15-30ml) half-and-half (or heavy cream or milk)
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
