Blueberry Muffin Cookies
User Reviews
4.9
Blueberry Muffin Cookies
Description
This recipe captures the texture of a blueberry muffin in a cookie form by mixing sugars, baking powder, lemon zest, and softened butter until fluffy, then incorporating an egg and vanilla. Flour and sour cream are added in stages to create a moist, tender dough with lift from the baking powder. Fresh blueberries are folded in by hand to preserve their shape and distribute evenly. The dough is portioned into moderate mounds and baked until edges are set but centers remain soft.
After baking, cookies are glazed with a lemon-scented powdered sugar icing that adds brightness and complements the berries. Sprinkling coarse raw sugar on top before baking adds texture and a sparkling finish. The lemon zest in both dough and glaze ties the flavors together, creating a fresh, slightly tart counterpoint to the sweet berries. These cookies provide easy handheld snack or dessert options that echo the flavor of summer blueberry muffins.
The cookie dough should be handled gently to keep the blueberries intact. Baking at 375°F allows the cookies to cook quickly, maintaining a tender center. This recipe yields a batch suitable for sharing or multiple servings, and can be stored for several days.
Ingredients
Cookies:
- ½ cup butter softened, salted
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon lemon zest from 1-2 medium lemons, fresh
- 1 egg large
- 1 teaspoon vanilla extract
- 2 ⅓ cups all-purpose flour
- ½ cup sour cream
- 2 cups blueberries fresh
- 2 tablespoons salt raw sugar, sparkling or coarse
Glaze:
- 1 ¼ cups powdered sugar
- 1 teaspoon lemon zest fresh
- 2-3 tablespoons lemon juice fresh
Instructions
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric hand mixer), combine the butter, granulated sugar, brown sugar, baking powder, salt, and lemon zest. Mix until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed. Add the egg and vanilla and mix well.
- With the mixer on low speed add 1/3 of the flour. Mix until mostly combined (a few dry streaks are ok). Mix in half of the sour cream followed by another 1/3 of the flour. Mix in the last half of the sour cream and then the last 1/3 of flour. Mix until just combined and no dry streaks remain.
- Add the blueberries and mix gently (I find it's easiest to dig in with my hands and gently fold the blueberries into the batter).
- Scoop the batter in mounds (about 2-3 tablespoons in size or up to 1/4 cup of batter for each cookie for large cookies) and place several inches apart on the prepared baking sheets. Sprinkle the tops of the cookie dough with coarse sugar.
- Bake the cookies for 12-15 minutes until the top springs back lightly to the touch and isn't doughy in the center. Let cool on the pans for several minutes before transferring to a cooling rack to cool completely.
- For the glaze, in a small bowl whisk together the powdered sugar, lemon zest and lemon juice until smooth - the consistency should be thick but drizzle-able. Add more lemon juice a teaspoon at a time to thin (or whisk in a bit more powdered sugar for a thicker glaze). Drizzle the tops of the cooled cookies with the glaze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 165kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 19mg | 6% |
| Sodium | 125mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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