Description
These Lemon-Blueberry Muffin Cookies combine the soft, cake-like texture of a muffin with the sweet and tangy flavor of a cookie. Bursting with fresh blueberries, lemon zest, and a buttery streusel topping, these cookies are finished with a light lemon glaze—perfect for breakfast, dessert, or anytime in between.
Ingredients
- 1½ cups granulated sugar, divided
- 2½ sticks unsalted butter, at room temperature, divided
- 1 large egg, at room temperature
- 3 teaspoons grated lemon zest, divided
- 2½ tablespoons lemon juice, divided, plus more as needed
- 2 cups all-purpose flour, divided
- 1¾ cups whole-wheat flour, divided
- ¾ teaspoon salt, divided
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1½ cups fresh blueberries
- ¼ cup packed light brown sugar
- 1 cup confectioners’ sugar
Instructions
1. Position oven racks in upper and lower thirds; preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper.
2. In a large mixing bowl, beat 1¼ cups granulated sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes.
3. Add the egg, 1 teaspoon lemon zest, and 1 tablespoon lemon juice; beat on low speed until combined, 15 to 30 seconds.
4. In a medium bowl, whisk together 1½ cups all-purpose flour, 1½ cups whole-wheat flour, ½ teaspoon salt, ½ teaspoon baking powder, and ¼ teaspoon baking soda.
5. With the mixer on low speed, gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Gently fold in the blueberries until evenly distributed.
7. In the same medium bowl, combine ¼ cup brown sugar, 2 teaspoons lemon zest, ¼ cup butter, ¼ cup granulated sugar, ½ cup all-purpose flour, ¼ cup whole-wheat flour, and ¼ teaspoon salt. Mix with a fork or hands until crumbly.
8. Scoop 24 cookie dough balls (about 2½ tablespoons each) onto prepared baking sheets, spaced about 2 inches apart.
9. Top each cookie with about 2 teaspoons of the streusel mixture, pressing to adhere. Flatten slightly.
10. Freeze the cookies, uncovered, for about 15 minutes or until firm.
11. Bake both sheets at 375°F, rotating top to bottom halfway through, for about 20 minutes, or until edges are golden and streusel is lightly crisp.
12. Cool on the baking sheets placed on wire racks for about 20 minutes.
13. In a small bowl, whisk confectioners’ sugar and the remaining 1½ tablespoons lemon juice until smooth and drizzle consistency is reached. Drizzle over cooled cookies.
Notes
To make ahead, form dough and freeze with streusel topping. Bake directly from frozen, adding 1–2 minutes to baking time if needed.
These cookies are best enjoyed the day they are made, but can be stored in an airtight container for up to 3 days.
Use frozen blueberries without thawing to avoid excess moisture.