Bursting with blueberries, topped with streusel, and drizzled with a tart lemon glaze, these beautiful cookies are PERFECTION! You will absolutely love this fun recipe for Blueberry Muffin Cookies with Streusel and Lemon Glaze. Best of all, you can use fresh or frozen blueberries in them, so you can enjoy a batch any time of the year! Speaking of blueberries have you tried my Magnolia Bakery Blueberry Jamboree dessert? It’s always a hit!
I threw my neck out last March, and a sweet friend brought our family dinner when I was laid up in bed. She brought some delicious cookies for dessert that were like blueberry muffins with a sweet glaze on top. They were delicious.
I’ve been thinking about them a lot ever since. She said she got the recipe from Sally’s Baking Addiction, so I searched it up. While I was looking at Sally’s recipe, I also searched for other recipes that were similar. I found one that looked delicious from Mel’s Kitchen Cafe and another with streusel topping from Life Style of a Foodie. This recipe combines all three of those recipes, and it’s the bomb!
This flavor combo is so delicious, and the cookies are beautiful and unique, making them extra fun for special occasions or cookie exchanges. I can’t wait for you to try them!
More of my favorite Cookie Recipes
- Triple Chocolate Cookies
- One Bowl, No Mixer Cuppa Cookies
- Homemade Cake Mix Oreo Cookies
- Best Ever White Chocolate Chip and Craisin Cookies
- The Best Chocolate Chip Pumpkin Cookies
- The Best Banana Cookies
- Grandma’s Monster Cookies
STEP-BY-STEP PICTURES FOR HOW TO MAKE BLUEBERRY MUFFIN COOKIES WITH STREUSEL AND LEMON GLAZE
Frequently Asked Questions about how to make Blueberry Muffin Cookies with Streusel and Lemon Glaze
can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Just let them completely thaw, drain the excess juice, and pat them dry with a paper towel before gently adding them to the batter. The batter will most likely turn purple when using frozen blueberries.
What other type of fruit can I use in place of the blueberries?
I haven’t tried another fruit type of fruit, but I would recommend using finely diced strawberries, the same as I use in my Banana Split Cookies. Dried fruit, like cranberries, would also work in this recipe.
what is a good substitute for sour cream?
If you don’t have sour cream on hand, you can use plain Greek yogurt in place of the sour cream.
do I need to refrigerate the dough before baking the cookies?
Unlike some blueberry muffin cookies, you do not need to refrigerate the dough before baking these.
how should I store the cookies?
You can store them covered with plastic wrap on the counter for up to two days or up to a week in an airtight container in the refrigerator. The texture from the crumble topping will be the best on the first day.
- Cookie Sheets
- Parchment Paper
- Silpat Baking Mats
- Large Cookie Scoop (3 Tbsp)
- Citrus Zester
- Cooling Rack
- ½ cup butter
- ½ cup sour cream
- ¾ cup granulated sugar
- ½ cup brown sugar, lightly packed
- 1 egg
- 2 tsp lemon zest
- 1 tsp vanilla
- ½ tsp salt
- 2⅓ cups all-purpose flour
- 2 tsp baking powder
- 2 cups fresh blueberries
- ¼ cup flour
- 2 tbsp granulated sugar
- 2 tbsp brown sugar
- 3 tbsp butter, softened or melted
- 1 cup powdered sugar
- 1-2 tbsp fresh lemon juice
- lemon zest (optional)
- Preheat the oven to 375 degrees. Prepare two cookie sheets by lining them with parchment paper or Silpat mats and set them aside.
- In a large mixing bowl, combine softened butter, sour cream, granulated sugar, brown sugar, vanilla, lemon zest, salt, and egg. Stir vigorously with a fork until creamed together.
- Next, add half of the flour and the baking powder. Mix until incorporated, and then add the rest of the flour.
- Once all flour is incorporated add the blueberries and gently stir until they are distributed.
- Use a 3 tbsp cookie scoop to place dough balls 2-3 inches apart on the prepared cookie sheets.
- In a small bowl, make the STREUSEL by stirring together the flour, granulated sugar, and brown sugar. When it is mixed together, use your fingers to mix in the 3 tbsp of butter.
- Place a small amount (approx. 1 tsp) of streusel mixture on top of each cookie, and then bake at 375 degrees for 12-14 minutes. Cookies are done when edges are barely browning and cookies bounce back when touched.
- When cookies have cooled, prepare the GLAZE by whisking together the powdered sugar and lemon juice. Start with 1 tbsp lemon juice and add more if needed. You can also add 1 tsp of lemon zest if desired.
For the Muffin Lovers