0 from 18 votes
Blueberry Oatmeal Muffin Cookies
These quick and easy blueberry oatmeal cookies are semi-homemade thanks to a box of muffin mix! Just a few simple ingredients get you a flavorful, healthy breakfast cookie that's great for on-the-go breakfasts.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
22 mins
Servings: 22 cookies
Calories: 1126 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 (17.8 ounce box) Blueberry Muffin Mix
- ¾ cup quick-cooking oats
- ¼ cup brown sugar
- 1/3 cup canola oil
- 1 tablespoon milk
- 2 small eggs or 1 extra large egg
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.
Cup of Yum
Notes
- Recipe Tips & Variations:
- Add a teaspoon of vanilla extract to the cookie dough for a deeper, warm flavor in the blueberry cookies.
- Swirl in a tablespoon of your favorite blueberry jam for extra sweetness.
- Use another flavor of muffin mix as the base for your blueberry muffin cookies. Betty Crocker has a variety of muffin mix flavors that would pair perfectly with blueberry, like Lemon Poppy Seed or Cinnamon Struesel.
- Top your blueberry oatmeal muffins with a buttery streusel topping. If you're using a muffin mix that includes streusel topping, add that on top of the cookies. Otherwise, make a simple homemade streusel crumb topping with flour, brown sugar, butter, oats, and a pinch of salt.
- Add a lemon glaze by mixing powdered sugar, lemon juice, and lemon zest together in a small bowl. Keep it a thicker consistency for an icing, or thin the mixture with milk to make a yummy lemon drizzle.
- If you want more fresh, juicy blueberries to these muffin mix cookies, you can add about 1/4 cup - 1/2 cup of fresh or frozen blueberries to the mix.
- Try adding a variety of berries like blackberries or raspberries to make mixed berry muffin cookies.
- If you want in-tact blueberries in every bite of cookie, don't use an electric hand mixer or stand mixer to mix the cookie dough. Instead, mix the dough by hand with a spoon or rubber spatula, then carefully fold the blueberries into the mixture.
- Once cooled and stored properly, blueberry oatmeal muffin cookies will last at room temperature for 5-7 days, or in the freezer for up to 3 months.
Nutrition Information
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
Monounsaturated Fat
2.1g
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%)
Nutrition Facts
Serving: 22cookies
Amount Per Serving
Calories 1126
% 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.