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Blueberry Muffin Cookies

Blueberry muffin cookies are soft blueberry cookies topped with streusel and a simple but delicious glaze.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
57 mins
Servings: 20 cookies
Calories: 228 kcal
Course: Dessert
Cuisine: American

Ingredients

Streusel
  • 2 tablespoons butter, at room temperature
  • 1/3 cup sifted all-purpose flour
  • 3 tablespoons light brown sugar, packed
  • 1/2 teaspoon ground cinnamon
Cookie dough
  • 3/4 cup butter at cool room temperature
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar plus more for rolling
  • 1 teaspoon freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • 1 large egg at room temperature
  • 2 ½ cups sifted all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup fresh blueberries
Glaze
  • 1 tablespoon butter
  • 1 cup powdered sugar
  • 1-2 tablespoon(s) heavy cream
  • 1/4 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. To make the streusel, cut the butter, flour, brown sugar, and cinnamon together in a small bowl until it forms small clumps.
  2. Chill while you make the cookie dough.
  3. To make the cookie dough, in the bowl of a stand mixer fitted with the paddle attachment, beat together the granulated sugar, brown sugar, butter, and lemon zest on medium speed for 3-4 minutes, or until light and fluffy.
  4. Add the vanilla and egg and mix for 1-2 minutes, or until well combined.
  5. Stir in the flour, baking powder and salt just until combined.
  6. Fold in the blueberries just until incorporated.
  7. Scoop out 2 tablespoons of cookie dough.
  8. Gently press one side of the cookie dough into the streusel mixture.
  9. Place the cookies streusel side up on a baking sheet.
  10. Loosely cover and chill for 30 minutes.
  11. Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
  12. Place the dough balls at least 3 inches apart on the prepared baking sheets.
  13. Bake for 12-17 minutes, or until the edges are set and the streusel is golden brown.
  14. Let the cookies cool on the baking sheet for 5 minutes, and then transfer to a wire rack to finish cooling.
  15. To make the glaze, melt the butter in a medium microwave safe dish.
  16. Whisk in the powdered sugar a little at a time.
  17. Add enough cream to form a glaze that can be drizzled but is still on the thicker side.
  18. Whisk in the vanilla extract.
  19. Lightly drizzle the glaze over the cooled cookies.

Notes

  • Butter: I use salted butter in this recipe.
  • Flour: Weighing the flour is the most accurate way to measure it. If not, it's important to sift the flour before lightly spooning it into a measuring cup and leveling. Avoid packing the flour.
  • Lemon zest: The lemon zest help to brighten up the flavor of the cookies.
  • Blueberries: If you would like to use frozen blueberries, you can. Just use the blueberries frozen. Thawing the blueberries will cause the blueberries to bleed and give you blue/gray cookies.
  • Nutrition values are estimates. 

Nutrition Information

Serving 1cookie Calories 228kcal (11%) Carbohydrates 35g (12%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 6g (30%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Trans Fat 0.3g Cholesterol 31mg (10%) Sodium 104mg (4%) Potassium 52mg (1%) Fiber 1g (4%) Sugar 21g (42%) Vitamin A 280IU (6%) Vitamin C 0.5mg (1%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 20cookies

Amount Per Serving

Calories 228

% Daily Value*

Serving 1cookie
Calories 228kcal 11%
Carbohydrates 35g 12%
Protein 2g 4%
Fat 9g 14%
Saturated Fat 6g 30%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 2g 10%
Trans Fat 0.3g 15%
Cholesterol 31mg 10%
Sodium 104mg 4%
Potassium 52mg 1%
Fiber 1g 4%
Sugar 21g 42%
Vitamin A 280IU 6%
Vitamin C 0.5mg 1%
Calcium 20mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.