These breakfast-worthy blueberry muffin cookies are the very definition of a snack food that can also be delicious and nutritious. This easy blueberry cookie recipe is great for everything from grab-and-go breakfasts, to healthy snacks for hikes or camping trips.
How to Make Blueberry Muffin Cookies
Here’s what you’ll need to do in order to make these breakfast-worthy blueberry muffin cookies from scratch:
- Preheat the oven. Preheat your oven to 350℉.
- Prepare the baking sheet. Line a baking sheet with parchment paper.
- Prepare the flour mixture. Add the all-purpose flour, baking powder and salt to a bowl and mix to combine.
- Cream. Use a separate bowl to cream together the softened butter with the light brown sugar and granulated sugar.
- Add in more ingredients. Add the egg, milk, pure vanilla extract, lemon zest and lemon juice and beat to combine.
- Add the flour mixture. Add the flour mixture and mix to combine.
- Fold. Fold in the fresh blueberries.
- Prepare the dough for baking. Drop the dough by rounded tablespoons onto the prepared baking sheet.
- Bake. Bake the muffin cookies in the preheated oven for 15 to 16 minutes (or until lightly golden).
- Cool. Remove the muffin cookies from the oven and allow them to cool completely.
- Drizzle. Drizzle the homemade lemon glaze over top of the muffin cookies (see below for details on how to make it).
- Set. Allow the glaze to set before serving the blueberry muffin cookies.
How to Make the Best Homemade Lemon Glaze
It should only take you a minute or two to prepare the best homemade glaze (also used in these blueberry lemon scones):
- Combine the ingredients. Add the sifted confectioners sugar, lemon juice and heavy cream to a small bowl and mix to combine.
- Drizzle. Drizzle the lemon glaze over top of the blueberry muffin cookies.
- Set. Allow the glaze to set before serving the muffin cookies.
The Best Way to Store Blueberry Muffin Cookies
You can keep your blueberry muffin cookies stored either in the fridge or at room temperature. Just seal them up tightly inside of an airtight container and they’ll keep at room temperature for 2 to 3 days or for up to one week in the fridge.
P.S. If you have extra blueberries leftover you don’t want to use immediately, here’s how to freeze them for later: https://nurturedhomes.com/frozen-blueberriesPrint
Breakfast-worthy Blueberry Muffin Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 16 1x
For the cookies:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 ½ tsp pure vanilla extract
- 2 tsp lemon zest
- 2 tbsps lemon juice
- ¼ cup milk
- 2 cups fresh blueberries
For the glaze:
- 1 cups confectioners’ sugar, sifted
- 2 tbsp lemon juice
- 1 tbsp heavy cream
- Preheat oven to 350ºF.
- Line a baking sheet with parchment paper.
- In a bowl combine the flour, baking powder and salt.
- In another bowl, cream the butter with white sugar and brown sugar until creamy.
- Add the egg, milk, vanilla extract, lemon zest and lemon juice and beat to combine.
- Add the flour mixture and mix to combine.
- Fold in the blueberries.
- Drop the dough by rounded tablespoons onto the prepared baking sheet.
- Bake in preheated oven for 15-16 minutes or until lightly golden.
- Remove from the oven and allow to cool completely.
- To make the glaze, in a small bowl combine all the ingredients.
- Drizzle the glaze over cookies.
- Allow to set before serving.