As soon as I made a successful batch of lemon ricotta cookies, I knew I was in trouble. A giant new world of soft cakey cookies was right in front of me and I couldn’t soften butter quickly enough (check out that trick if you haven’t already—it might come in handy!). While dense and chewy cookies will always have my heart, I have definitely undervalued soft, cakey cookie for too long. Adapted from my blueberry muffins, these blueberry muffin cookies tastes like a cross between blueberry muffins, blueberry scones, and butter cookies. You will INHALE them.
Tell Me About these Blueberry Muffin Cookies
Texture: The super-soft cookie contrasts beautifully with the crunchy sugar-coated top and crumbly edges. (Same great textures you experience when you eat scones.) Flavor: Rich buttery centers with juicy sweet-tart blueberries, a sugary coating, and a tangy lemony glaze. What’s not to love here? Ease: Simple. With fresh, easily accessible ingredients, anyone can make these mouthwatering cookies. Time: With minimal chill time, you can have 3 dozen cookies prepped and ready to bake in about an hour.
Video Tutorial
Blueberry Muffin Cookies: What Works & What Doesn’t
Here are a few tips and helpful hints I learned while testing these blueberry muffin cookies.
Choosing the Right Ingredients
Even if you have a shocking amount of self-control around baked goods, these blueberry muffin cookies are too tempting to resist. These key ingredients/additions will make sure of it:
Coarse sugar: For a contrast of texture, the cookies can be sprinkled 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 coarse sugar to my strawberry biscuit cookies, too. Lots of blueberries: Every bite of this cookie has a juicy blueberry. They’ll burst open, leaving beautiful purple streaks down the tops, which look beautiful under the lemon glaze. (Who isn’t a sucker for a pretty cookie?) Lemon glaze: Smooth lemon glaze finishes the blueberry muffin cookies. This glaze is slightly 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 entirely and just use all lemon juice if you prefer.
While these blueberry muffin cookies taste good without the crunchy sugar topping and lemon glaze, they definitely taste better with both.
Use a Cookie Scoop
This is a thick and sticky dough, so a cookie scoop is ideal. Scoop 1.5 Tablespoons of dough for each cookie onto the baking sheet, evenly spacing them 3 inches apart. I like this cookie scoop for measuring the dough.
If You Love Blueberries
Blueberry Muffins Lemon Blueberry Scones Homemade Blueberry Pie Blueberry Oatmeal Muffins Lemon Blueberry Cake Blueberry French Toast Casserole
