Blueberry Muffin Cookies with Lemon Glaze

4.2 from 6 votes

Recipe by Danelle

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Posted March 25, 2020Last Updated October 24, 2024

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Made with fresh blueberries and finished off with a lemon glaze, these blueberry muffins are sure to become a favorite!

I love fresh blueberries, and these soft and sweet Blueberry Muffin Cookies with Lemon Glaze are my new favorite way to bake with blueberries.

I buy blueberries every time I go to the grocery store. You might say they’re my favorite fruit, so I’m always looking for new way to incorporate them into my cooking and baking.

These cookies are simply amazing! They are definitely cookies–but also, a little bit muffin top, and a little bit cake. Perfect when you can’t decide exactly what you’re craving.

And since these cookies are made with simple pantry ingredients, I can whip them up anytime I have blueberries that I need to use. Which is often.

They’re super easy to make too–a spring loaded ice cream scoop or large cookie scoop works great for dropping the dough onto your cookie sheets.

If you wanted to cut back on the sugar in these cookies, you could omit the glaze and the sparkling sugar. They’d still be delicious, and even great for breakfast.

Although, if I’m being honest, I’d eat them for breakfast with the glaze and extra sugar! In that case, I might call it a pastry instead of a cookie.

And while frozen blueberries are convenient, I don’t recommend them in this recipe–they just have to much moisture. And these cookies are already super soft and moist.

These cookies do taste best when eaten within a day or two. After that, they just keep getting softer and softer–not that they taste bad, they just don’t look quite as pretty.

My family didn’t have any problems consuming these Blueberry Muffin Cookies within 48 hours. If you’ve got some blueberries you need to use up, these cookies are a must try!

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Tips for Choosing and Storing Blueberries

Color: Look for blueberries that are completely blue or deep purple, with no tinges of red. That silver coating you often see on blueberries is a natural protectant–it’s a good thing!

Appearance: Blueberries should be firm and plump. Avoid berries with damaged skin. Be sure to choose ripe berries, since they don’t ripen after picking, but avoid berries that are soft, mushy or moist.

Storing: Don’t wash blueberries until you are ready to use them–the moisture will hasten spoilage. Keep unwashed blueberries in the refrigerator in a rigid, covered container. They should last at least a week, and maybe even two.

Here’s what you’ll need to make Blueberry Muffin Cookies with Lemon Glaze

Butter
White sugar
Brown sugar
Eggs
Produce: lemons, blueberries
Vanilla
Flour
Baking powder
Salt
Sour cream
Sparkling sugar
Powdered sugar

Blueberry Muffin Cookies with Lemon Glaze

Made with fresh blueberries and finished off with a lemon glaze, these blueberry muffins are sure to become a favorite!

4.17 from 6 votes

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Course: Desserts

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: 14 cookies

Calories: 272kcal

Author: Danelle

Ingredients

For the cookies

1/2 cup butter softened
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 tablespoon lemon zest
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sour cream
2 cups fresh blueberries
2 tablespoons sparkling sugar optional

For the lemon glaze

1 1/3 cups powdered sugar
1 teaspoon lemon zest
2 tablespoons lemon juice

Instructions

Preheat oven to 375 degrees. Line baking sheets with parchment paper.
With an electric mixer, beat the butter, granulated sugar, and brown sugar at medium speed until fluffy, 3-4 minutes. Beat in egg, lemon zest and vanilla.
In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in two additions, alternating with all of sour cream, and beginning and ending with the flour mixture.
Gently fold in blueberries. Scoop or spoon 1/4 of batter onto prepared pans, about 3 inches apart. Sprinkle with sparkling sugar if using.
Bake until a wooden pick inserted in center comes out clean, about 15 minutes. Let cool on pans for 5 minutes before removing to wire racks to cool completely.
Meanwhile, whisk together the confectioners sugar and lemon zest in a medium bowl. Gradually whisk in lemon juice until glaze reaches desired consistency. Drizzle over cooled cookies.