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Craving the best part of a blueberry muffin-the soft, cakey muffin top-but as an easy, bakery-style cookie?
This Blueberry Muffin Cookies recipe delivers soft, fluffy cookies loaded with juicy blueberries and finished with a zesty lemon glaze. After testing batch after batch, I've perfected this recipe for home bakers.
Ready to bake? Get the full recipe in the recipe card below!
Table of Contents
Why You’ll Love This Blueberry Cookie
- Bakery-Style Texture: These cookies are all about that soft, cakey, muffin-top feel-light, fluffy, and melt-in-your-mouth (not chewy or dry!).
- Bursting with Blueberries: Every bite is loaded with juicy blueberries and a sweet swirl of blueberry preserves for next-level berry flavor.
- Fresh Lemon Glaze: The zingy lemon glaze brightens up each cookie and adds the perfect finish.
- Super Easy: No complicated steps or chilling required. You can go from craving to fresh-baked in about 30 minutes.
- Crowd-Pleaser: Perfect for summer gatherings, lunchboxes, or anytime you want a bakery treat at home-these cookies always get rave reviews.
- Tested to Perfection: I baked batch after batch to make sure you get the best results every time!
Once you try these, you'll never look at plain old blueberry muffins the same way!
What Makes These Cookies Different
Let's be real: a lot of blueberry cookies end up either dry, dense, or totally forgettable. I wasn't settling for that!
After plenty of trial and error (and lots of "taste testing" for research, of course), I dialed in a few tricks that make these cookies taste like the very best part of a blueberry muffin-the soft, cakey top-only in cookie form.
Here's what sets my recipe apart:
- Sour cream is the magic: It keeps every bite soft, moist, and bakery-style-never dry.
- A swirl of blueberry preserves: This little extra boosts that juicy blueberry flavor and gives you those pretty pops of color in every cookie.
- No thawed berries allowed: I always use fresh or frozen berries, but if you go frozen, add them straight from the freezer so your dough stays golden (not blue!).
- Tried and tested-again and again: I tweaked this recipe over several batches to get that perfect "muffin top" texture, and I promise, you can taste the difference.
- The lemon glaze: Just the thing to brighten up every bite and make these cookies next-level delicious.
If you're tired of bland blueberry cookies that don't deliver, you're in the right place. These are the ones my friends and family ask for every summer!
Ingredient Notes
See the recipe card at the bottom of this post for the ingredient list with quantities.
Blueberry Muffin Cookies
Wet Ingredients
- Butter: Real butter = best flavor and texture. Skip the margarine for this one!
- Sour Cream: The secret weapon for soft, moist, muffin-top style cookies.
- Egg: Binds everything together and gives that classic cookie chew.
- Vanilla Extract: Go for good-quality vanilla for richer, bakery-style flavor.
- Blueberries: Fresh berries are ideal, but frozen work great-just don't thaw! Adding them frozen keeps your dough from turning blue.
- Blueberry Preserves: Adds an extra boost of juicy blueberry flavor and beautiful swirls in every bite.
Dry Ingredients
- All-Purpose Flour: Gives structure and that cake-like crumb.
- Baking Powder & Baking Soda: Double-acting for a soft, puffy rise. (Check your expiration dates for best results!)
- Sugar: Granulated sugar sweetens the dough and helps with spreading.
- Raw Sugar: For a little sparkle and crunch on top. Totally optional, but highly recommended.
Lemon Glaze
- Lemon Extract: Bumps up that zingy, lemon flavor. If you don't have it, you can use a little extra vanilla or just stick to lemon juice.
- Powdered Sugar: Dissolves easily for a smooth, sweet glaze.
- Lemon Juice: Fresh-squeezed if you can-it brightens up the whole cookie.
Equipment You’ll Need
No fancy gadgets required-just the basics! Here's what I use every time:
- Mixing Bowls: One for wet ingredients, one for dry. A big one for the dough.
- Measuring Spoons: For accurate results and easy cleanup.
- Baking Sheet: Line it with parchment paper for cookies that never stick.
- Parchment Paper: Seriously, it makes all the difference-less mess, perfectly baked bottoms!
- Cookie Scoop (2 tablespoon size): Not required, but super handy for even, bakery-style cookies. You can use a regular spoon if that's what you have.
Tip: If you don't have a cookie scoop, just use two spoons to drop dough onto the baking sheet. They'll still bake up beautifully!
Substitutions & Swaps
- Sour Cream: Greek yogurt works just as well and still keeps the cookies super soft and tender.
- Blueberry Preserves: Can't find preserves? Use blueberry jam or jelly-just swirl gently so your cookies stay pretty, not blue.
- Blueberries: Any small berry works! Try raspberries, blackberries, or even chopped strawberries. Frozen mixed berries are also fair game (add straight from the freezer).
- Lemon Juice: Bottled will do in a pinch, but fresh lemon juice gives the best zing.
- Lemon Extract: If you're out, just use a little extra vanilla for a more mellow glaze.
- Raw Sugar: Totally optional. If you don't have it, just skip or use a sprinkle of regular sugar on top.
- Butter: If you need a dairy-free option, use a plant-based butter, but the cookies may be slightly less rich.
Pro Tip: For gluten-free cookies, swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. (Just check the brand's label for best results.)
Instructions – How To Make Blueberry Cookies
RECIPE PREP: Preheat your oven to 350℉ and line the cookie sheet with parchment paper.
- Step 1: In a large bowl, beat the butter and sugar until smooth.
- Step 2: 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.
- Step 3: Add in the flour, baking powder, and baking soda, and stir well.
- Step 4: Fold in the blueberries.
Step 5: 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.
- Step 6: 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.
Step 7: While the cookies cool, make the icing by stirring together the powdered sugar, lemon juice, and lemon extract in a medium bowl.
- Step 8: Drizzle the icing over the top of the cookies, and enjoy!
Pro Tips for Perfect Blueberry Muffin Cookies
- Storage & Freezing: These cookies are best the day they're made, but they'll stay soft and delicious for a couple days if you store them in the fridge. For longer storage, freeze the baked, unglazed cookies in an airtight container for up to 2-3 months. Thaw and glaze just before serving!
- Measure Flour Carefully: Spoon flour into your measuring cup and level it off with a knife-don't scoop straight from the bag, or your cookies might turn out dense.
- Don't Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can make your cookies tough instead of soft and cakey.
- Use Frozen Blueberries Straight from the Freezer: No need to thaw! This keeps your dough golden and your berries juicy-no blue streaks.
- Swirl, Don't Stir, the Preserves: Gently fold in the blueberry preserves at the end. Too much stirring will dye your dough purple (unless you're into that!).
- Cookie Scoop for a Bakery Look: Using a 2-tablespoon scoop gives you perfectly round, evenly sized cookies that look like they came from a professional bakery. If you don't have one, two spoons work just fine.
- For Extra Lemon Flavor: Add a little fresh lemon zest to your glaze or dough for even more zing.
- Glaze After Cooling: Let the cookies cool completely before drizzling on the lemon glaze, so it sets up beautifully instead of running off.
FAQs: Blueberry Muffin Cookies
Not at all! These cookies are delicious on their own, but the lemon glaze gives them that extra zing and makes the blueberry flavor pop. If you're short on time (or just want to skip a step), go ahead and enjoy them glaze-free.
Absolutely! Just add them straight from the freezer-no need to thaw. This keeps your dough from turning blue and your berries from getting mushy.
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.
Two tips: Use fresh or still-frozen berries, and gently fold them into the dough at the very end. Also, don't overmix once the berries are in-less stirring means less blue dough!
You sure can. You can chill the dough for up to 24 hours before baking. Just let it warm up on the counter for a few minutes if it's too firm to scoop.
Yes! For best results, freeze the unglazed cookies in an airtight container for up to 2-3 months. Thaw at room temp and add the lemon glaze right before serving for bakery-fresh results.
Get creative! Raspberries, blackberries, or even white chocolate chips are all fun swaps. Just keep the total amount about the same for the best texture.
A few things could be at play: overmixed dough, butter that's too soft, expired baking power, or not enough flour. Try chilling your dough for a bit before baking, and always measure flour by spooning it into your cup and leveling it off.
More Blueberry Favorite Recipes
Craving even more blueberry goodness? Try one of these reader favorites next:
- Easy Blueberry Pie - Flaky, buttery crust and juicy blueberry filling-so simple, so classic!
- Sugar Coated Lemon Blueberry Cookies – Soft, chewy sugar cookies packed with juicy blueberries and a burst of bright lemon flavor.
- Blueberry Puff Pastry Danish - Light, flaky, and ready in minutes for the easiest breakfast treat.
- Jordan Marsh Blueberry Muffins - Big, bakery-style muffins bursting with blueberries and topped with sugar.
- Blueberry Dump Cake - Your go-to lazy dessert: just dump, bake, and enjoy. No mixing needed!
- Blueberry Strawberry French Toast Casserole - A make-ahead brunch showstopper loaded with juicy berries and custard-soaked bread.
- Lemon Blueberry Coffee Cake - Super moist, loaded with blueberries, and finished with a crumbly streusel topping.
Still can't get enough blueberries? Find even more inspiration in my blueberry recipes here.
If you bake these Blueberry Muffin Cookies, I'd love to hear what you think! Please leave a 5-star rating and a quick review below-it helps more people discover the recipe, and it makes my day to know what you're baking.
Happy baking, and enjoy every soft, blueberry-studded bite!
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!
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