Tasty Lemon Blueberry Muffin Cookies 

Lemon Blueberry Muffin Cookies – Thick chewy cookie base filled with blueberry jam swirl, fresh blueberries, and a buttery cinnamon streusel topping

Spring is in the air with these amazing Lemon Blueberry Muffin Cookies. Scroll down to find the recipe card below! 

What happens when you take the best part of a blueberry muffin (the muffin tops) and combine it with my favorite lemon blueberry cookies? You get a fantastic lemon blueberry muffin cookie recipe. These cookies check all my boxes: Soft Chewy Cookie, Lemon Flavor, Fresh Blueberries, and Streusel

• Easy and Delightful Blueberry Crisp Blondies
• Browned Butter Blueberry Cookies
• Delightful Lemon Blueberry Cake 

I mean to be honest, added streusel brings any dessert from a 5/10 to a 10/10. Its is my secret ingredient. All in all, these are basically the perfect cookie. They have the cakey cookie texture with the light lemon zest and sweet blueberry flavor. I couldn’t outdo this recipe if I tried and believe me… I tried. 

So shift your electric mixer from low speed to medium-high speed, and get ready to bake my UPDATED new Lemon Blueberry Cookie recipe!

4 Reasons why you NEED to make this recipe

• Texture: These chewy cookies are next level. Yo uare going to love these soft cookies and their perfect mouthfeel. 
• Fresh Blueberries: I’m not a food snob. I like everything, but I LOVE blueberries. To be honest, I love any fresh berries. 
• Lemon Zest: Pay attention! There is NO lemon extract in these cookies. All of that lemon flavor is all natural. 
• The Blueberry Jam Glaze- Shut up and take my money. This stuff is next level and makes for the best cookies ever. 

Ingredient List – Lemon Blueberry Muffin Cookies

To make it easy for you, I have listed a few key ingredients that you will need that might not have stocked up in your pantry, to find the full list of ingredients, you can refer to the recipe card at the bottom of the recipe.

• Lemon Zest- Zesting can take forever, but the result is SO worth it. You need 3 medium to large lemons
• Fresh Blueberries- If you do not have fresh blueberries, you can substitute with frozen blueberries. Or if you want to be crazy you can do wild blueberries, but IDK how you would even do that. 
• Blueberry Jam- You already know I am going to say Bonmama Blueberry jam is the Queen of all blueberry jam. 
• Brown Sugar- This is going to add much moisture to your cookies. 
• Vanilla Extract- You already know my favorite brand!
• All-Purpose Flour- All-Purpose Flour is the Toyota of the flour world
• Eggs- Make sure these are room temperature. 
• Unsalted Butter- Guys, let’s put salted butter out of business. Also make sure its room temperature. 

Step by step for the dough

Make the cookie dough is easy, but I want to help you create that beautiful marble effect! So, follow these instructions and you will thank me later!

• After folding in the fresh blueberries into the cookie dough, it’s time to create the marbling effect with the blueberry jam.
• Using a teaspoon or small spoon, place 2-3 dollops of blueberry jam on top of the cookie dough.
• Take a toothpick and gently drag it through the dollops of jam and dough. Move the toothpick in a circular motion, creating swirls of jam throughout the dough.
• Scoop out the cookie dough balls onto the baking sheet, leaving some space between each cookie. Then, add 2-3 more dollops of blueberry jam on top of each dough ball.
• Once again, use the toothpick to swirl the jam into the dough, creating more marbling effects.
• Repeat the process of scooping dough, adding jam, and swirling until you have completed all the cookie dough balls.
• For a finishing touch, consider adding a few extra fresh blueberries on top of each cookie dough ball before baking. This not only enhances the visual appeal but also adds a burst of flavor.

Baking tips! 

• Make sure your butter and eggs are COLD for optimal texture. Cold butter makes a thicker cookie, but you have to make sure you cream the butter and sugar long enough! Which leads me to my next thought.
• Cream the butter and sugars until light and fluffy to ensure your cookies rise properly. This step is SO important. Because the butter is cold, it will take a little to cream together. I used a stand size mixer, but you can use a hand mixer, you will need to cream longer! 
• Be gentle when folding in the fresh blueberries to avoid breaking them. 
• Take your time swirling the blueberry jam into the dough for a beautiful marbled effect.
• Keep an eye on the baking time and temperature to avoid over- or under-baking.

Tools I Used To Make This Recipe 

• Mixing Bowls: Essential for combining ingredients and preparing the cookie dough.
• Stand Mixer or Hand Mixer: Helpful for creaming butter and sugars until light and fluffy.
• Rubber Spatula: Useful for scraping down the sides of the mixing bowl and folding in ingredients gently.
• Cookie Scoop or Spoon: Used to portion out the cookie dough onto the baking sheets evenly.
• Baking Sheets: Line with parchment paper or silicone baking mats to prevent sticking and for easy cleanup.
• Wire Rack: Used for cooling the cookies after baking, allowing air to circulate around them.
• Measuring Cups and Spoons: Essential for precise measurement of ingredients for accurate baking.
• Pastry Cutter or Fork: Helpful for cutting butter into dry ingredients when making the crumb topping.

Frequently asked questions – Lemon Blueberry Muffin Cookies

Can I use frozen blueberries instead of fresh ones?

No, there is too much moisture in frozen blueberries and will make a soggy cookie.

Can I substitute lemon zest with lemon extract?

Yes! You can add both if you want! You will need 1 teaspoon of lemon extract. 

Do I have to refrigerate the dough before baking?

Refrigerating the dough before baking is not necessary for this recipe, but it can help prevent spreading if you find that your cookies spread too much during baking.

What can I do if I don’t have a stand mixer or hand mixer?

You can cream the butter and sugars together by hand using a sturdy whisk or wooden spoon, but it will require more effort and time.

Storing and Freezing – Lemon Blueberry Muffin Cookies

After baking, allow the lemon blueberry muffin cookies to cool completely on a wire rack. Once cooled, store them in an airtight container at room temperature for up to several days to maintain their freshness and texture.

Freezing – Lemon Blueberry Muffin Cookies

To freeze lemon blueberry muffin cookies, allow them to cool completely after baking. Once cooled, place the cookies in a single layer on a baking sheet and freeze until solid. Then transfer the frozen cookies to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. Store the frozen cookies in the freezer for up to three months. When ready to enjoy, thaw the cookies at room temperature before serving.

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Remember LEAVE A STAR AND A COMMENT REVIEW if you love the recipe or any questions. Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!

Recipe

Lemon Blueberry Muffin Cookies

Molly Murphy

Thick chewy cookie base filled with blueberry jam swirl, fresh blueberries, and a buttery cinnamon streusel topping

5 from 5 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 10 COOKIES

Ingredients

 

US CustomaryMetric

 

1x2x3x

FOR THE COOKIES

• ½ cup cold butter cut and cubed into pea size
• ½ cup white sugar
• ¼ brown sugar
• Zest of three medium to large lemons
• 1 egg room temperature
• 1 egg yolk room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon lemon extract
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups all-purpose flour
• 1 cup fresh blueberries fresh not frozen
• 4-6 tablespoons blueberry jam, bonne maman

FOR THE CRUMB TOPPING

• 4 tablespoon unsalted Butter cold cut to pea size.
• ½ cup light brown sugar
• pinch of salt
• ⅔ cup All Purpose Flour

Instructions

 

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mats.
• In a bowl of a stand size mixer fitted with the paddle attachment, beat the cold cubed butter, white sugar, brown sugar, and lemon zest on medium high speed for 3-4 minutes. The mixture is ready for the next step when it looks soft, smooth and fluffy. Make sure you do this step, if you don’t do it right, you will have flat cookies.
• *you can use a hand mixer cream the ingredients together, it will take longer than 3-4 minutes. You want the butter and sugar to be well combined and light and fluffy. This is what creates the base of your cookie.
• With a rubber spatula, scrape down the sides and bottom of the bowl, add the egg and beat on medium speed for 30 seconds. Scrape down the sides and egg yolk to the mixture beating for 30 more seconds. Add the vanilla and lemon extract and mix low.
• Add the all-purpose flour and baking powder with the mixer on the lowest speed mix in the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
• With a rubber spatula, gently fold in the fresh blueberries until evenly distributed throughout the dough. You want to be so gently that you don’t pop the blueberries into the dough.
• Note: you want to use 4 tablespoon cookie scoop. To create the marbled effect with the blueberry jam, place a sheet of parchment paper on the counter and place the dough on top. Using your hands, gently flatten the dough into an even layer. Add 2-3 dollops of blueberry jam on top, then carefully lift each corner of the parchment paper and bring the dough toward the center. This will help incorporate the jam without overmixing, creating a beautiful marbled effect.
• Leave the dough on the parchment paper and use a scoop to portion it directly from there. Add more jam once or twice if needed! Do this until you have scoop out all 10 of the cookie dough balls.
• Once done, place in the fridge while you make the topping.
• To make the crumb topping, combine the cold butter, light brown sugar, salt, and all-purpose flour in a small bowl. Use your fingers or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
• Press the crumb topping evenly onto each dough ball, ensuring it sticks. Gently press it in so it adheres well, completely covering the surface.
• Add a few blueberries to garnish the top of each cookie dough ball to get it a finish look
• Bake the cookies in the preheated oven for 10-11 minutes, or until the edges are golden brown and the tops are set.
• Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
• Once cooled, enjoy your delicious lemon blueberry muffin cookies as a delightful treat or snack! Store any leftovers in an airtight container at room temperature for up to several days. Enjoy!

Keyword lemon blueberry muffin

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