If you’re a fan of blueberry muffins and cookies, why not enjoy the best of both worlds? These Blueberry Muffin Cookies deliver a delightful combination of soft, buttery cookie texture with the fruity burst of blueberries and a zingy lemon glaze. They’re perfect for breakfast, brunch, or an afternoon snack, and their irresistible flavor makes them an instant hit with family and friends.
Why You’ll Love This Recipe
- Fresh and fruity: Bursting with juicy blueberries and zesty lemon flavor.
- Easy to make: Straightforward steps with simple ingredients.
- Versatile: Perfect for any occasion, from casual gatherings to special celebrations.
- Freezer-friendly: Make ahead and enjoy whenever you need a treat.
Ingredients
For the Cookies:
- 2 1/2 cups (313g) all-purpose flour (spooned & leveled)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 2 teaspoons lemon zest
- 2 tablespoons (30ml) fresh lemon juice
- 1/4 cup (60ml) milk
- 2 cups (280g) fresh or frozen blueberries
- Optional: Coarse sugar for added crunch
For the Lemon Glaze:
- 1 1/2 cups (180g) confectioners’ sugar, sifted
- 2 tablespoons (30ml) fresh lemon juice
- 1–2 tablespoons (15-30ml) half-and-half, heavy cream, or milk
Kitchen Equipment Needed
- Handheld or stand mixer
- Large mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Step-by-Step Instructions
Step 1: Prepare the Dough
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- Using a handheld or stand mixer, beat the softened butter, granulated sugar, and brown sugar on high speed until creamy (about 2 minutes).
- Scrape down the sides of the bowl, then add the egg, vanilla extract, lemon zest, and lemon juice. Beat on medium-high speed until fully combined.
- With the mixer on low, gradually add the dry ingredients and milk, mixing until just incorporated. Be careful not to overmix.
- Gently fold in the blueberries with a spoon or spatula, taking care not to break them.
Step 2: Chill the Dough
- Cover the dough with plastic wrap or aluminum foil and chill in the refrigerator for 30-45 minutes (or up to 2-3 days). This step helps prevent the cookies from spreading too much during baking.
Step 3: Preheat the Oven
- Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 4: Bake the Cookies
- Scoop about 1.5 tablespoons of chilled dough for each cookie and place them 3 inches apart on the prepared baking sheets.
- Optional: Sprinkle the tops with coarse sugar for extra crunch.
- Bake for 15-16 minutes, or until the cookies spring back when lightly pressed.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Step 5: Add the Lemon Glaze
- Whisk together the confectioners’ sugar, lemon juice, and half-and-half until smooth. Adjust consistency by adding more sugar or liquid as needed.
- Drizzle the glaze over the cooled cookies. Allow it to set for a couple of hours if applied lightly.
Serving and Storage Tips
- Serving: These cookies are best enjoyed fresh, paired with a hot cup of tea or coffee.
- Storage: Keep glazed cookies in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 1 week.
- Freezing: You can freeze unglazed cookies for up to 3 months. Thaw and glaze before serving.
Variations
- Berry Mix: Swap out some blueberries for raspberries or blackberries for a mixed-berry version.
- Nutty Addition: Add 1/4 cup of chopped pecans or almonds for a nutty crunch.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking mix.
- Vegan Option: Use plant-based butter, almond milk, and a flaxseed egg substitute.
Helpful Notes
- Be gentle when folding in blueberries to avoid smashing them.
- For a thicker glaze, use less liquid, or for a thinner drizzle, add a bit more.
- Always use room-temperature ingredients for smoother mixing.
Tips from Well-Known Chefs
- Chef Tip 1 (Mary Berry): Always zest your lemons before juicing them—it’s much easier!
- Chef Tip 2 (Paul Hollywood): Chilling cookie dough enhances flavor and improves texture.
- Chef Tip 3 (Joanne Chang): Rotate your baking sheets halfway through baking for even browning.
Frequently Asked Questions
Q: Can I use frozen blueberries?
A: Yes! Do not thaw them before folding into the dough to prevent excess moisture.
Q: Do I have to chill the dough?
A: Chilling is recommended to keep the cookies from spreading too much during baking.
Q: Can I make the glaze ahead of time?
A: Yes! Store it in an airtight container in the refrigerator and whisk again before using.
Q: Can I skip the glaze?
A: The cookies are delicious on their own, but the glaze adds a tangy, sweet finishing touch.
Q: How do I know when the cookies are done?
A: Lightly press the center of a cookie—it should spring back without sinking.
These Blueberry Muffin Cookies are a delightful fusion of two classic treats, making them the perfect addition to your recipe repertoire. Enjoy baking and savor every bite!
