Lemon Blueberry Muffin Cookies are made from scratch with fresh blueberries and tons of lemon flavor! Delicious cookies topped with homemade blueberry jam and a crumbly streusel topping.

We love Blueberry Muffins but recently figured out how to make them in cookie form…and the results are AMAZING! If muffin tops are your favorite part of the muffin, you are going to love these cookies!

LEMON BLUEBERRY MUFFIN COOKIES

These cookies begin with a simple cookie dough that is flavored with lemon zest, lemon juice, and fresh blueberries. Once the cookies are scooped, you make a small indentation on top. Make a simple blueberry jam out of fresh blueberries and sugar and fill in the indentations in the cookie dough. Add a crumbly streusel topping and then bake the cookies.

TIPS TO GET THE PERFECT LEMON BLUEBERRY MUFFIN COOKIES:

Three kitchen items make these cookies come together really fast. I actually use these items in nearly every cookie recipe I make, so they’re quite versatile.

• First, I line my cookie sheets with a piece of parchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!
• The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. I also use the metal whisk attachment in this recipe to make the frosting. It whips it up super fast! Add this to your wish list because it’s one of my all-time used small appliances ever!
• The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon, and 3 tablespoon scoops. I used the large size (#20) – 1.5 tablespoon for these, and most other cookies. (Although when I’m serving a large crowd, I use the small cookie scoop. People love having a smaller cookie, especially at an event with several other desserts.

Ingredients in Lemon Blueberry Muffin Cookies

COOKIE DOUGH

Butter: I use salted butter, but you can use unsalted if you prefer. No margarine! Make sure the butter is softened, but not melted before adding to the recipe.

Brown sugar: For best results, make sure the brown sugar is moist and fresh.

Egg: One large egg will bind all of the other ingredients together.

Lemon zest: You need about 2 tsp of lemon zest for the cookies. You should be able to get the right amount from 1 small lemon.

Lemon juice: You’ll need 1 TBSP of lemon juice. You can use fresh squeezed lemon juice, or the kind in the bottle you find at the grocery store.

Flour: I usually use all-purpose flour, but you can use bread flour, or even pastry flour in this recipe.

Baking powder and baking soda: These are the leavening agents in the cookies. For best results, make sure that they aren’t baking soda isn’t old or expired.

Salt: Just a little bit of salt helps all of the other flavors to pop.

Fresh blueberries: The recipe calls for ½ cup of fresh blueberries. You can definitely add a few more if desired!

QUICK JAM

Fresh blueberries: You will need another ½ cup of fresh blueberries to make a simple homemade jam.

Sugar: Just a tablespoon of sugar will add some sweetness to the blueberry and help to thicken up the jam.

STREUSEL

Butter: You will need ¼ cup of butter to make the crumb topping. Make sure the butter is cold when adding to the other ingredients to ensure the perfect consistency.

Brown sugar: Again, fresh and moist brown sugar works best.

Flour: Just a little bit of all-purpose flour is needed in the crumb topping.

How to make Lemon Blueberry Muffin Cookies

MAKE THE JAM

In a microwave-safe container, combine the blueberries and the tablespoon of sugar. Microwave for 1 minute. Let the mixture cool in the refrigerator.

MAKE THE STREUSEL

Mix the flour, brown sugar, and cold butter in a small bowl. Use your hands to combine the ingredients until coarse crumbs form.

MAKE THE COOKIE DOUGH

Preheat the oven to 350°F and prepare a baking sheet with parchment paper.

Combine the softened butter, brown sugar, and lemon zest in a large bowl. Use a mixer to beat well until the mixture is creamy and smooth (about 2-3 minutes).

Add the lemon juice and egg, and beat well for another 2-3 minutes.

Add the flour, baking powder, baking soda, and salt. Mix just until the dry ingredients are well incorporated.

Gently fold in the fresh blueberries with a spatula, mixing carefully to avoid breaking the blueberries.

Use a #20 cookie scoop to form the cookies and place them on the prepared baking sheet, leaving space between them. Shape each cookie into a round form and make a small indentation in the center with your finger or the back of a spoon.

ASSEMBLE THE COOKIES

Place a small amount of the quick blueberry jam in the indentation of each cookie.

Sprinkle the streusel on top of each cookie.

Bake the cookies in the preheated oven for 15-18 minutes, or until they are golden brown on the edges and the streusel is crispy.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

How long are these Lemon Blueberry Cookies good for?

These Lemon Blueberry Muffin Cookies stay soft and fresh for up to 5 days when stored in an airtight container at room temperature—just keep them in a cool spot so the blueberries don’t get too juicy.

For longer storage, place them in an airtight container or freezer bag and freeze for up to 3 months. Let them thaw at room temperature before serving, and they’ll taste just as bright and bakery-fresh.

Print

Lemon Blueberry Muffin Cookies

Lemon Blueberry Muffin Cookies are made from scratch with fresh blueberries and tons of lemon flavor! Delicious cookies topped with homemade blueberry jam and a crumbly streusel topping.

Course Cookies

Cuisine American

Keyword Lemon Blueberry Muffin Cookies

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 13 cookies

Calories 238kcal

Author Jessica & Nellie

Ingredients

COOKIE DOUGH

• ½ cup butter softened
• ¾ cup packed brown sugar
• 1 egg
• 2 teaspoons lemon zest
• 1 tablespoon lemon juice
• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ⅛ teaspoon salt
• ½ cup fresh blueberries

QUICK JAM

• ½ cup fresh blueberries
• 1 tablespoon sugar

STREUSEL

• ¼ cup butter cold
• ¼ cup brown sugar
• ⅓ cup flour

Instructions

MAKE THE JAM

• In a microwave-safe container, combine the blueberries and the tablespoon of sugar. Microwave for 1 minute. Let the mixture cool in the refrigerator.

MAKE THE STREUSEL

• Mix the flour, brown sugar, and cold butter in a small bowl. Use your hands to combine the ingredients until coarse crumbs form.

MAKE THE COOKIE DOUGH

• Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
• Combine the softened butter, brown sugar, and lemon zest in a large bowl. Use a mixer to beat well until the mixture is creamy and smooth (about 2-3 minutes).
• Add the lemon juice and egg, and beat well for another 2-3 minutes.
• Add the flour, baking powder, baking soda, and salt. Mix just until the dry ingredients are well incorporated.
• Gently fold in the fresh blueberries with a spatula, mixing carefully to avoid breaking the blueberries.
• Use a #20 cookie scoop to form the cookies and place them on the prepared baking sheet, leaving space between them. Shape each cookie into a round form and make a small indentation in the center with your finger or the back of a spoon.

ASSEMBLE THE COOKIES

• Place a small amount of the quick blueberry jam in the indentation of each cookie.
• Sprinkle the streusel on top of each cookie.
• Bake the cookies in the preheated oven for 15-18 minutes, or until they are golden brown on the edges and the streusel is crispy.
• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

Calories: 238kcal | Carbohydrates: 33g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 159mg | Potassium: 75mg | Fiber: 1g | Sugar: 19g | Vitamin A: 352IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg

HOW MUCH LEMON ZEST IS IN ONE LEMON?

A medium-sized lemon will yield about 1 tablespoon of lemon zest.

HOW TO ZEST A LEMON

You can also add a little more lemon flavor to the recipe by adding some lemon zest to the filling and/or the topping.

HOW TO GET THE JUICE OUT OF A LEMON

I often use bottled lemon juice in this recipe, but it’s very easy to get fresh lemon juice if you prefer! To get the juice from a lemon, I just cut the lemon in half and squeeze it really hard. You can also use a citrus press like this one to get all the juice out of the lemon.

HOW DO YOU SOFTEN BUTTER?

I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.

MORE DELICIOUS FRUIT FILLED TREATS TO TRY:

• These Lemon Oatmeal No Bake Cookies are the bright, zesty twist on a classic you didn’t know you needed—sweet, chewy, and ready in minutes with zero oven time.
• Blackberry Cookies are bursting with juicy berries, with just a hint of lemon to make the flavor pop. They’re one of those easy, no-fuss bakes that somehow feel a little extra special.
• Our Strawberry Cool Whip Cookies are melt-in-your-mouth good—made with just a few ingredients and barely any effort. If you’re craving something sweet, these pretty pink cookies totally deliver.
• Think blueberry muffins met cookies and decided to get even better—these Blueberry Banana Cookies are soft, sweet, and melt-in-your-mouth good with that cozy banana-blueberry combo.
• These Lemon Zucchini Cookies are packed with lemon flavor and hidden shredded zucchini that keeps them extra tender. Finished with a sweet-tart lemon glaze, they’re the kind of cookie that disappears before anyone realizes there’s zucchini in them.

Lemon Blueberry Muffin Cookies are made from scratch with fresh blueberries and tons of lemon flavor! Delicious cookies topped with homemade blueberry jam and a crumbly streusel topping.

The post LEMON BLUEBERRY MUFFIN COOKIES appeared first on Family Cookie Recipes.