...
Go Back
–+ servings
Homemade blueberry muffin cookies with sugar-crusted tops and baked blueberries, stacked on a white scalloped plate over a floral tablecloth.

Blueberry Muffin Cookies

Soft, muffin-like Blueberry Muffin Cookies loaded with blueberries and perfect for mess-free snacking on the go. Great for lunch boxes, breakfast, or a quick treat.
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American
Keyword: Blueberry cookies, Blueberry muffin cookie Crumbl, Blueberry Muffin Cookies, Blueberry muffin cookies recipe, Easy blueberry muffin cookies, Old fashioned blueberry muffin cookies, Vegan blueberry muffin cookies
Prep Time: 15 minutes
Cook Time: 13 minutes
Cooling Time: 10 minutes
Total Time: 38 minutes
Servings: 24 cookies
Calories: 210kcal
Cost: $9

Equipment

  • 1 Large mixing bowl
  • 1 Electric mixer (Hand or stand mixer)
  • 1 set Measuring tools (Cups and spoons)
  • 1 Rubber spatula (For gently folding berries)
  • 2 Baking sheets
  • 1 roll Parchment paper (To prevent sticking)
  • 1 Wire cooling rack (Optional but recommended)

Ingredients

  • 2 cups All-purpose flour - Plus 1 tablespoon for tossing berries
  • 1.5 teaspoon Baking powder
  • 0.5 teaspoon Salt
  • 0.75 cup Unsalted butter - Softened
  • 0.5 cup Brown sugar - Packed
  • 0.5 cup Granulated sugar
  • 2 Large eggs
  • 1.5 teaspoon Vanilla extract
  • 0.25 cup Milk - Any kind
  • 1.25 cups Blueberries - Fresh or frozen, tossed in flour
  • 1 teaspoon Lemon zest - Optional
  • 0.5 teaspoon Cinnamon - Optional
  • Powdered sugar - For optional dusting after baking

Instructions

  • Preheat your oven to 375°F and line two baking sheets with parchment paper. If your butter is still cold, take it out now to let it soften to room temperature.
  • Lightly toss the blueberries in a small amount of flour. This helps keep them from sinking to the bottom of the cookies and prevents them from bursting during mixing.
  • In a large mixing bowl, beat the softened butter with both brown and granulated sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract.
    Creamy cookie dough in a glass bowl with nearby eggs, milk, flour, and blueberries on a marble countertop.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Add this dry mixture to the wet ingredients in batches, alternating with the milk. Mix gently—do not overmix.
    Fresh blueberries being gently folded into thick cookie dough with a blue spatula in a mixing bowl.
  • Gently fold in the floured blueberries with a spatula. Drop large spoonfuls of dough onto the prepared baking sheets, leaving enough space between each cookie.
  • Bake for 13 minutes or until the edges are set and lightly golden while the centers remain soft. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
    Freshly baked blueberry muffin cookies on a parchment-lined baking sheet, cooling in a warm kitchen.

Notes

  • Soft and cakey cookies bursting with blueberries and topped with a tangy lemon glaze.
  • Perfect for brunch, afternoon tea, or as a light dessert.

Nutrition

Serving: 1Cookie | Calories: 210kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 45mg | Sodium: 90mg | Potassium: 60mg | Fiber: 1g | Sugar: 13g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg