These Blueberry Cookies are the best cookies, soft like Blueberry Muffins, and are loaded with luscious, sweet blueberries and drizzled with a sweet lemon glaze over the top.
Blueberry Muffin Cookies look like blueberry muffin tops (the best part of a blueberry muffin, by the way) and are more cakey cookies, or cake-like than chewy, yet are sweet and fabulous, and you won’t be able to resist them.
These Blueberry Muffin Cookies have a texture like a classic blueberry muffin, are juicy from the blueberries, are easy to make, and make the best cookies.
Why You’ll Love This Blueberry Cookie
- Flavor – Vanilla cookies with delicious fresh blueberries drizzled with a delightfully sweet lemon glaze taste amazing. These truly are delicious cookies!
- Texture – These pretty and tasty cookies have a muffin-like texture that is more light and fluffy rather than chewy. These are not chewy cookies. This is truly a perfect cookie.
- Easy – These summer cookies are really super easy to make and take almost no time at all.
What You’ll Need
Equipment
The affiliate links below will allow you to see the product on Amazon.com. If you purchase one of the items, I will receive a very small commission on the product, which does not increase the price.
Ingredient Notes
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
Blueberry Cookies
Wet Ingredients
- Butter – Real butter works better than margarine.
- Sour Cream
- Egg
- Vanilla Extract – I recommend using a good quality vanilla extract for the best results.
- Blueberries – Use fresh blueberries, if available, for the best results. If you use frozen blueberries, I recommend not to thaw them. Include them frozen otherwise, the thawed frozen blueberries can bleed quite a bit and turn the dough blue.
- Blueberry Preserves
Dry Ingredients
- Flour – I used an all-purpose flower.
- Baking Powder – Be sure to check the expiration date. If expired, throw it out and replace it.
- Baking Soda – Be sure to check the expiration date. If expired, throw it out and replace it.
- Sugar
- Raw Sugar
Lemon Glaze
- Powdered sugar
- Lemon Juice
- Lemon Extract
How To Make Blueberry Cookies
Preheat your oven to 350℉ and line the cookie sheet with parchment paper.
In a large bowl, beat the butter and sugar until smooth.
Stir in the sour cream, egg, and vanilla until well-mixed. Scrape down the sides of the bowl so you don’t waste any of the cookie batter.
Add in the flour, baking powder, and baking soda, and stir well.
Fold in the blueberries.
Gently swirl in the blueberry jam. Be careful because if you stir the jam in too much, you will end up with blue or purple cookies.
Using your 2 tablespoon cookie scoop, or a spoon, place the cookie dough on your parchment-covered cookie sheet at least 2 inches apart; they do spread.
Bake the cookies for about 10 to 12 minutes, or until the edges of the cookies start to turn golden, then remove them from the oven and allow to cool.
While the cookies cool, make the icing by stirring together the powdered sugar, lemon juice, and lemon extract in a medium bowl.
Drizzle the icing over the top of the cookies, and enjoy!
Recipe Tips
Multiple Batches – If making multiple batches of this Blueberry Top Muffin Cookies recipe, it’s best to keep the cookie dough chilled in the refrigerator while waiting for the previous batch that’s in the oven to finish baking.
Chill Leftover Cookies – Store cookies in an airtight container in the fridge for 2-3 days. They will become extremely soft and sticky if stored at room temperature.
FAQs
No. The lemon glaze is optional, and the cookies taste delicious with or without the glaze. The lemon glaze simply complements the blueberry flavor.
Yes, of course. You can use any of those or make your own instead. Just be sure to gently swirl it into the dough unless you want your cookies to turn blue.
Since these cookies are moist and delicate, the best way to store them is in an airtight container in the refrigerator for up to 2-3 days. Storing at room temperature will work for up to 24 hours, but they will get sticky.
More Blueberry Recipes
- Easy Blueberry Pie
- Blueberry Puff Pastry Danish
- Jordan Marsh Blueberry Muffins
- Blueberry Dump Cake
- Blueberry Strawberry French Toast Casserole
If you have made and love these Blueberry Muffin Cookies, be sure to give them a 5-star rating and review.
Recipe
Blueberry Muffin Cookies Recipe
Ingredients
Blueberry Cookies
- ½ cup Unsalted butter
- 1 cup Granulated sugar
- ¼ cup Sour Cream
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 2 cups All Purpose Flour
- 2 teaspoons Baking powder
- ½ teaspoon Baking soda
- 1 ½ cup Blueberries
- ¼ cup Blueberry preserves
- Raw Sugar to top
Lemon Glaze
- 1 ¼ cup Powdered sugar
- 3 tablespoons Lemon Juice
- 1 teaspoon Lemon Extract
Instructions
- Preheat your oven 350℉ and line with parchment paper.
- Cream together the butter and sugar until smooth.
- Stir in the sour cream, egg, and vanilla until well mixed.
- Add in the flour, baking powder, and baking soda, and stir well.
- Fold in the blueberries.
- Gently swirl in the jam. If you stir the jam in too much you will end up with blue or purple cookies.
- Using your 2 tablespoon cookie scoop, or a spoon, add the dough to your baking sheet at least 2 inches apart, they do spread.
- Bake for about 10 to 12 minutes, or until the edges start to golden, then allow to cool.
- While the cookies cool, make the icing by stirring together the powdered sugar, lemon juice, and lemon extract.
- Drizzle the icing on the cookies and enjoy!
Notes
- Multiple Batches – If making multiple batches of this Blueberry Muffin Cookies recipe, it’s best to keep the cookie dough chilled in the refrigerator while waiting for the previous batch that’s in the oven to finish baking.
- Storing Cookies – Store the cookies in an airtight container in the refrigerator for up to 2-3 days. Storing at room temperature will work for up to 24 hours, but they will get sticky.
Comments
No Comments