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!
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.