If you’ve ever wanted a cookie that tastes just like a blueberry muffin, these easy blueberry muffin cookies are for you! Fluffy, moist…and that glaze! Perfection!
Ok, please tell me I’m not the only one who has ever craved a blueberry muffin in cookie form. Anyone? Anyone? Am I alone in this? Please assure me I’m not alone in this.
I think the obsession started years ago after I had such a wonder in an airport of all places. The details are fuzzy but I think it was a random little coffee/pastry shop in a rather unmemorable airport (Denver of Chicago, maybe?). All I really remember is that delicious blueberry muffin cookie.
Soft and fluffy without losing its cookie identity, it was loaded with fresh blueberries (a must) and drizzled with a sweet tangy lemon glaze. If you love the crackly, sweet tops of muffins (my guess is you are also the type that loves the edges of brownies best), you’re going to love these blueberry muffin cookies.
The batter for these blueberry muffin cookies isn’t altogether that different from regular cookie dough. I like to use an electric stand mixer or an electric hand mixer to really fluff up that butter and sugar.
A little punch of lemon zest in the dough makes them extra yummy.
Once the soft dough comes together (just like regular muffin batter, don’t overmix!), the blueberries are added. Abandon the mixer at this point unless you want seriously destroyed blueberries bleeding purple juice into your pretty cookie dough.
You want to mix in those berries gently.
I use my hands and kind of knead them in, folding the sticky dough up and over the berries until they are pretty well incorporated. It’s a little messy, but it works.
It’s also ok if some cookies end up with more blueberries than others. I fully trust that most people are not counting the number of blueberries in their cookies. And if they are…well…you might need to get new friends.
I use my handy cookie scoop to portion out the dough. Remember the dough is pretty soft so using your hands is probably a no go (a couple of spoons should work if you don’t have a cookie scoop). You can make them as big as you like! A #20 or #40 cookie scoop works really well.
After placing the cookie dough on lined baking sheets, I sprinkle with just a bit of raw/coarse sugar. It gives a fun, tasty little crunch to the cookies as well as enhancing that muffin top vibe. They’ll spread while baking, so place them a couple of inches apart.
I let these cookies cool right on the baking sheets, and then I drizzle with the super simple, super yummy lemon glaze.
Working off a recipe I initially spied in a baking magazine that rekindled my desire to get a blueberry muffin cookie in my life stat, it took several tries to get these cookies exactly how I wanted them . Too flat, still too flat, too crumbly.
And then, just right. But even the mess-ups were devoured lickety split, because the flavor and appeal of these blueberry muffin cookies are irresistible.
Sigh. I had a feeling it might come to this. If you desperately need a muffin cookie in your life but can’t get behind blueberries for whatever reason, well, it’s time to experiment!
I think the fruit in these cookies could definitely be modified with a few caveats. Take care with fruits that are more wet or fragile (like raspberries). I think they could work, but they might be a pain to incorporate into the dough. Diced strawberries, blackberries, diced peaches, maybe? And dried fruit could be an option, too.
Or, you could leave the muffins fruitless and go for a zingy lemon version. Now that I’ve suggested that out loud, in my heart of hearts, I’m wondering how a lemon muffin cookie would be with a tiny bit of streusel baked on top?? Kind of like these lemon crumb muffins in cookie form.
Welp, enough talking, looks like I need to be heading back to the kitchen to get working on a few more variations. Muffin cookies forever! Wow, they’re good. And not only do they make an excellent, say, Monday afternoon snack, but they are elegant and pretty enough for a party, brunch, baby/bridal shower. You know…those kinds of things.
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Yield:
1-2 dozen cookies
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Ingredients
Cookies:
- 1/2 cup (8 tablespoons, 4 ounces) butter, softened
- 3/4 cup (5.5 ounces) granulated sugar
- 1/2 cup (3.75 ounces) packed light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon fresh lemon zest (from 1-2 medium lemons)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/3 cups (11.75 ounces) all-purpose flour
- 1/2 cup sour cream
- 2 cups (12 ounces) fresh blueberries
- 2 tablespoons sparkling or coarse, raw sugar
Glaze:
- 1 1/4 cups (5 ounces) powdered sugar
- 1 teaspoon fresh lemon zest
- 2-3 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric hand mixer), combine the butter, granulated sugar, brown sugar, baking powder, salt, and lemon zest. Mix until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed. Add the egg and vanilla and mix well.
- With the mixer on low speed add 1/3 of the flour. Mix until mostly combined (a few dry streaks are ok). Mix in half of the sour cream followed by another 1/3 of the flour. Mix in the last half of the sour cream and then the last 1/3 of flour. Mix until just combined and no dry streaks remain.
- Add the blueberries and mix gently (I find it’s easiest to dig in with my hands and gently fold the blueberries into the batter).
- Scoop the batter in mounds (about 2-3 tablespoons in size or up to 1/4 cup of batter for each cookie for large cookies) and place several inches apart on the prepared baking sheets. Sprinkle the tops of the cookie dough with coarse sugar.
- Bake the cookies for 12-15 minutes until the top springs back lightly to the touch and isn’t doughy in the center. Let cool on the pans for several minutes before transferring to a cooling rack to cool completely.
- For the glaze, in a small bowl whisk together the powdered sugar, lemon zest and lemon juice until smooth – the consistency should be thick but drizzle-able. Add more lemon juice a teaspoon at a time to thin (or whisk in a bit more powdered sugar for a thicker glaze). Drizzle the tops of the cooled cookies with the glaze.
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Recipe Source: adapted from a recipe in the Bake from Scratch magazine July 2019 (tweaked ingredient amounts)
