Lemon Blueberry Muffin Cookies
Add Preferred SourceThese Lemon Blueberry Muffin Cookies combine the best of both worlds: the soft texture of muffins and the convenient form of cookies. Bursting with fresh blueberries and a tang of lemon, these treats are perfect for any occasion where you want to impress with both flavor and originality.
Making Lemon Blueberry Muffin Cookies is a breeze and fun. You’ll need about 25 minutes for prep and another 20 for baking. The recipe is simple, but adding fresh blueberries and a quick homemade jam gives it a nice, fresh touch. These cookies are great for a weekend treat, a casual gathering, or adding something different to your holiday cookie lineup.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Lemon Blueberry Muffin Cookies with Step-by-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Ready to bake? Let’s get started on these Lemon Blueberry Cookies. Here’s what you’ll need to do:
Making the Quick Jam
First up, the jam. Grab a microwave-safe container, toss in the blueberries and a tablespoon of sugar, and zap it for a minute. Once done, chill it in the fridge while you work on the rest.
Preparing the Streusel
Next, the streusel topping. In a bowl, mix flour, brown sugar, and cold butter. Get in there with your hands and mix until you have coarse crumbs.
Baking the Cookies
Now, for the cookie dough. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, brown sugar, and lemon zest until smooth.
Beat in the lemon juice and egg.
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Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Then, sift in the flour, baking powder, baking soda, and salt, mixing until just combined. Fold in the fresh blueberries gently to keep them from breaking.
Scoop the dough onto your prepared baking sheet using a #20 cookie scoop. Press a small indentation into the center of each cookie dough ball; this is where you’ll spoon the jam.
Assembly and Baking
Drop a little of the chilled jam into each indentation, then sprinkle with your streusel topping.
Bake the cookies for 18-20 minutes until they’re golden around the edges and the streusel is crispy. Let them cool on the baking sheet for a bit before moving them to a wire rack to cool completely.
Recipe Notes and Expert Tips
Here are some tips to get those Lemon Blueberry Muffin Cookies just right:
- Lemon Juice: You can use bottled lemon juice, but fresh lemon juice will give your cookies a brighter, more natural flavor.
- Avoid Overmixing: Once you add the dry ingredients to the wet, mix until just combined. Overmixing can make the cookies tough.
- Fresh vs. Frozen Blueberries: Fresh blueberries are best for texture and flavor, but if you only have frozen, don’t thaw them before adding to the dough to prevent bleeding.
- Other Berries: Raspberries or chopped strawberries can also work well with the lemon flavor. Just keep the berry proportions similar to avoid adding too much moisture to the dough.
- Jam Consistency: If your jam is too liquidy after microwaving, pop it back in for another 20-30 seconds. It should be thick but still spoonable.
- Streusel Topping: Keep your butter cold for the streusel to get that nice crumbly texture. If it starts to warm up, chill it for a few minutes before using.
- Cookie Spacing: When placing the dough on the baking sheet, leave enough space between each cookie as they will spread a bit during baking.
How to Store Leftover Lemon Blueberry Muffin Cookies
Got leftovers? Here’s how to keep your Lemon Blueberry Muffin Cookies tasting fresh:
- Cool and Airtight: Before storing, let the cookies cool completely on a wire rack, and then store the cooled cookies in an airtight container. They’ll stay fresh at room temperature for up to 3 days.
- Separate Layers with Parchment Paper: If you’re stacking cookies in the container, place a sheet of parchment paper between each layer to prevent them from sticking together.
- Freezing: These cookies freeze well. Place them in a single layer on a baking sheet to freeze individually, and then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months.
What to Serve with this Lemon Blueberry Cookie Recipe
Here are a few ideas to make your snack time or dessert even better:
Something to Drink
A great drink can enhance the flavors of your cookies. Try serving them with a cold glass of milk or a hot cup of coffee. The creaminess of milk complements the tartness of the blueberries, while coffee offers a robust contrast to the sweetness of the cookies.
More Desserts
If you’re planning a dessert spread, these cookies fit right in alongside other items. They go well with vanilla ice cream or a dollop of whipped cream on top. For a more elaborate dessert, layer them with lemon curd and cream in a parfait glass.
For Special Occasions
These cookies are not only great for casual snacking but also make a great addition to special occasion menus. Serve them at brunch, as part of a tea party spread, or during festive gatherings. Their vibrant flavor and appealing look can brighten any table setting.
More Recipes You Will Love
If you love cookies as much as I do, you should try these.
- Spiced Apple Cookies
- Lemon Cookies
- Christmas Tree Sugar Cookies
- Shortbread Cookies
- Crumbl Caramel Pumpkin Cookies
Equipment
Ingredients
For the cookies:
- ½ cup butter softened
- ¾ cup packed brown sugar
- 1 egg
- 2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup fresh blueberries
For the quick jam:
- ½ cup fresh blueberries
- 1 tablespoon sugar
For the streusel:
- ¼ cup cold butter
- ¼ cup brown sugar
- ⅓ cup flour
Instructions
For the quick jam:
- In a microwave-safe container, combine the blueberries and the tablespoon of sugar. Microwave for 1 minute.½ cup fresh blueberries, 1 tablespoon sugar
- Let the mixture cool in the refrigerator.
For the streusel:
- In a bowl, mix the flour, brown sugar, and cold butter.¾ cup packed brown sugar, 1 ½ cups all-purpose flour, ¼ cup cold butter
- Use your hands to combine the ingredients until they form coarse crumbs.
For the cookies:
- Preheat the oven to 350°F (180°C) and prepare a baking sheet with parchment paper.
- In a large bowl, combine the softened butter, brown sugar, and lemon zest. Use a mixer to beat well until the mixture is creamy and smooth.½ cup butter, 2 teaspoon lemon zest, ¼ cup brown sugar
- Add the lemon juice and egg, and beat well until fully integrated.1 tablespoon lemon juice, 1 egg
- In the same bowl, add the flour, baking powder, baking soda, and salt. Mix until the dry ingredients are well incorporated.½ teaspoon baking powder, ½ teaspoon baking soda, ⅓ cup flour, ⅛ teaspoon salt
- Gently fold in the fresh blueberries with a spatula, mixing carefully to avoid breaking the blueberries.½ cup fresh blueberries
- Use a #20 cookie scoop to form the cookies and place them on the prepared baking sheet, leaving space between each one.
- Shape each cookie into a round form and make a small indentation in the center with your finger or the back of a spoon.
Assembly and baking:
- Place a small amount of the quick blueberry jam in the indentation of each cookie.
- Sprinkle the streusel on top of each cookie.
- Bake the cookies in the preheated oven for 18-20 minutes, or until they are golden brown on the edges and the streusel is crispy.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy your muffin cookies!
Notes
- Lemon Juice: You can use bottled lemon juice, but fresh lemon juice will give your cookies a brighter, more natural flavor.
- Avoid Overmixing: Once you add the dry ingredients to the wet, mix until just combined. Overmixing can make the cookies tough.
- Fresh vs. Frozen Blueberries: Fresh blueberries are best for texture and flavor, but if you only have frozen, don’t thaw them before adding to the dough to prevent bleeding.
- Other Berries: Raspberries or chopped strawberries can also work well with the lemon flavor. Just keep the berry proportions similar to avoid adding too much moisture to the dough.
- Jam Consistency: If your jam is too liquidy after microwaving, pop it back in for another 20-30 seconds. It should be thick but still spoonable.
- Streusel Topping: Keep your butter cold for the streusel to get that nice crumbly texture. If it starts to warm up, chill it for a few minutes before using.
- Cookie Spacing: When placing the dough on the baking sheet, leave enough space between each cookie as they will spread a bit during baking.
Storage Instructions
- Cool and Airtight: Before storing, let the cookies cool completely on a wire rack, and then store the cooled cookies in an airtight container. They’ll stay fresh at room temperature for up to 3 days.
- Separate Layers with Parchment Paper: If you’re stacking cookies in the container, place a sheet of parchment paper between each layer to prevent them from sticking together.
- Freezing: These cookies freeze well. Place them in a single layer on a baking sheet to freeze individually, and then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
