Blueberry muffin cookies are soft blueberry lemon cookies topped with brown sugar streusel and vanilla glaze. These cookies have all of the flavor of blueberry muffins in a delicious cookie.
Blueberry muffin cookies are soft blueberry lemon cookies topped with brown sugar streusel and drizzled with vanilla glaze. They’re like a decadent blueberry muffin in cookie form!
The cookies are a fun way to use fresh blueberries, and they go perfectly with everything from a glass of milk to a cup of tea. They make a lovely summer dessert for nights when you want a tasty alternative to heavy desserts.
Ingredient notes and substitutions
- Butter: I use salted butter in this recipe.
- Flour: Weighing the flour is the most accurate way to measure it. If not, it’s important to sift the flour before lightly spooning it into a measuring cup and leveling. Avoid packing the flour.
- Lemon zest: The lemon zest help to brighten up the flavor of the cookies.
- Blueberries: If you would like to use frozen blueberries, you can. Just use the blueberries frozen. Thawing the blueberries will cause the blueberries to bleed and give you blue/gray cookies.
How to make blueberry muffin cookies
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: To make the streusel, cut the butter, flour, brown sugar, and cinnamon together in a small bowl until it forms small clumps. Chill while you make the cookie dough.
Step 2: To make the cookie dough, in the bowl of a stand mixer fitted with the paddle attachment, beat together the granulated sugar, brown sugar, butter, and lemon zest on medium speed for 3-4 minutes, or until light and fluffy.
Step 3: Add the vanilla and egg and mix for 1-2 minutes, or until well combined.
Step 4: Stir in the flour, baking powder and salt just until combined.
Step 5: Fold in the blueberries just until incorporated.
Step 6: Scoop out 2 tablespoons of cookie dough.
Step 7: Gently press one side of the cookie dough into the streusel mixture.
Step 8: Place the cookies on a baking sheet. Loosely cover and chill for 30 minutes.
Step 9: Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
Step 10: Place the dough balls at least 3 inches apart on the prepared baking sheets.
Step 11: Bake for 12-17 minutes, or until the edges are set and the streusel is golden brown.
Step 12: Let the cookies cool on the baking sheet for 5 minutes, and then transfer to a wire rack to finish cooling.
Step 13: To make the glaze, melt the butter in a medium microwave safe dish.
Step 14: Whisk in the powdered sugar a little at a time.
Step 15: Add enough cream to form a glaze that can be drizzled but is still on the thicker side.
Step 16: Whisk in the vanilla extract.
Step 17: Lightly drizzle the glaze over the cooled cookies.
Recipe Tips!
- Streusel: The streusel can be prepared and chilled up to 24 hours ahead of time.
- Glaze: You can omit the glaze if you prefer.
Storage
Store any leftover blueberry muffin cookies in an airtight container at room temperature. The cookies will keep for 2-3 days when properly stored.
More blueberry recipes!
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Blueberry Muffin Cookies
Ingredients
Streusel
- 2 tablespoons butter, at room temperature
- ⅓ cup sifted all-purpose flour
- 3 tablespoons light brown sugar, packed
- ½ teaspoon ground cinnamon
Cookie dough
- ¾ cup butter at cool room temperature
- ¾ cup light brown sugar
- ½ cup granulated sugar plus more for rolling
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- 2 ½ cups sifted all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup fresh blueberries
Glaze
- 1 tablespoon butter
- 1 cup powdered sugar
- 1-2 tablespoon(s) heavy cream
- ¼ teaspoon vanilla extract
Instructions
- To make the streusel, cut the butter, flour, brown sugar, and cinnamon together in a small bowl until it forms small clumps.2 tablespoons butter, at room temperature, ⅓ cup sifted all-purpose flour, 3 tablespoons light brown sugar, packed, ½ teaspoon ground cinnamon
- Chill while you make the cookie dough.
- To make the cookie dough, in the bowl of a stand mixer fitted with the paddle attachment, beat together the granulated sugar, brown sugar, butter, and lemon zest on medium speed for 3-4 minutes, or until light and fluffy.¾ cup butter, ¾ cup light brown sugar, ½ cup granulated sugar, 1 teaspoon freshly grated lemon zest
- Add the vanilla and egg and mix for 1-2 minutes, or until well combined.1 teaspoon vanilla extract, 1 large egg
- Stir in the flour, baking powder and salt just until combined.2 ½ cups sifted all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt
- Fold in the blueberries just until incorporated.½ cup fresh blueberries
- Scoop out 2 tablespoons of cookie dough.
- Gently press one side of the cookie dough into the streusel mixture.
- Place the cookies streusel side up on a baking sheet.
- Loosely cover and chill for 30 minutes.
- Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
- Place the dough balls at least 3 inches apart on the prepared baking sheets.
- Bake for 12-17 minutes, or until the edges are set and the streusel is golden brown.
- Let the cookies cool on the baking sheet for 5 minutes, and then transfer to a wire rack to finish cooling.
- To make the glaze, melt the butter in a medium microwave safe dish.1 tablespoon butter
- Whisk in the powdered sugar a little at a time.1 cup powdered sugar
- Add enough cream to form a glaze that can be drizzled but is still on the thicker side.1-2 tablespoon(s) heavy cream
- Whisk in the vanilla extract.¼ teaspoon vanilla extract
- Lightly drizzle the glaze over the cooled cookies.
Notes
- Butter: I use salted butter in this recipe.
- Flour: Weighing the flour is the most accurate way to measure it. If not, it’s important to sift the flour before lightly spooning it into a measuring cup and leveling. Avoid packing the flour.
- Lemon zest: The lemon zest help to brighten up the flavor of the cookies.
- Blueberries: If you would like to use frozen blueberries, you can. Just use the blueberries frozen. Thawing the blueberries will cause the blueberries to bleed and give you blue/gray cookies.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Janet says
Can I omit the streusel?
Kate says
I’ve omitted the glaze, but I haven’t made the cookies without the streusel. I would guess that it would work, but I haven’t tried it to say for certain.