Blueberry Oatmeal Muffin Cookies
User Reviews
5
Blueberry Oatmeal Muffin Cookies
Description
This recipe uses a box of blueberry muffin mix combined with quick-cooking oats, brown sugar, canola oil, milk, and eggs to create a cookie dough. Folded in with optional extra blueberries, the dough is portioned onto baking sheets and baked until just set. The resulting cookies have a texture reminiscent of muffins, with chewy oats complementing the sweet blueberry flavor.
Adding oats increases the substance of the cookies, creating a heartier bite compared to traditional muffins. The gentle baking temperature allows the cookies to bake through without overbrowning. Incorporating fresh or frozen berries provides bursts of juice and color throughout the cookies.
These cookies serve as a convenient alternative to muffins, ideal for portion-controlled snacks or lunchbox treats. They can be customized by adding streusel toppings, vanilla extract, or lemon glaze for variation.
The recipe notes detail storage guidelines: cookies remain fresh at room temperature for 5-7 days, or freeze well up to 3 months. Recommendations include mixing by hand to prevent crushing berries and options to vary the muffin mix flavor to create different cookie varieties.
Ingredients
- 1 (17.8 ounce box) blueberry muffin mix
- ¾ cup oats quick-cooking
- ¼ cup brown sugar
- 1/3 cup canola oil
- 1 tablespoon milk
- 2 egg small or 1 extra large
Instructions
- Preheat oven to 375F/190C. Spray two large baking sheets with cooking spray or line with parchment paper and set aside.
- Optional (if using extra blueberries): let frozen blueberries thaw completely, then drain any excess water. If using fresh blueberries, wash and dry the berries.
- In a large bowl, combine the muffin mix, oats, brown sugar, canola oil, milk, and egg. Mix well.
- Gently fold in any additional blueberries.
- Use a tablespoon to drop dough onto prepared baking sheets. If the dough is very sticky, just keep your hands and your tablespoon wet so that the batter doesn’t stick too much.
- Bake for 10-15 minutes, or until just set.
Notes
- Add a teaspoon of vanilla extract for a warmer flavor or swirl in blueberry jam for extra sweetness.
- Use different muffin mix flavors like lemon poppy seed or cinnamon streusel for varied cookie bases.
- Add a streusel crumb topping with butter, oats, brown sugar, and flour for extra texture.
- A lemon glaze with powdered sugar, lemon juice, and zest can be added as icing or drizzle.
- Use fresh or frozen blueberries (about 1/4 to 1/2 cup) to increase berry content.
- Mix dough by hand to keep berries intact instead of using mixers.
- Store cookies at room temperature for up to a week or freeze for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22cookies
Amount Per Serving
Calories 1126 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 112.6kcal | 6% |
| Carbohydrates | 18.3g | 6% |
| Protein | 1.8g | 4% |
| Fat | 4.3g | 7% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1.1g | 6% |
| Monounsaturated Fat | 2.1g | 11% |
| Cholesterol | 9.8mg | 3% |
| Sodium | 103.2mg | 4% |
| Potassium | 13.3mg | 0% |
| Fiber | 1.9g | 8% |
| Sugar | 8.9g | 18% |
| Vitamin A | 55IU | 1% |
| Calcium | 11mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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