Blueberry Lemon Cookies

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Blueberry Lemon Cookies couldn't be more perfect for summer! These muffin top like cookies will instantly become a family favorite.
Prep: 8 minutes
Cook: 15 minutes
Total: 23 minutes
Blueberry Lemon Cookies with blueberries scattered around.

Blueberry Lemon Cookies are the best cookies for summer! These muffin top like cookies will instantly become your go to cookie for the season.

Blueberry Lemon Cookies with blueberries scattered around.

Lemon Blueberry Cookies will not be on the table long before they are gone. If you love muffin tops these delicious cookies are for, with the slightly crispy outside and a soft cake like texture, they will have your mouth watering.

For more blueberry recipes to die for, check out this link!


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Really there are many easy tips and tricks to make a great cookie, find out some secrets to make these lemon blueberry cookies.

  • 30 Minute Dessert: These cookies can be prepared and baked in under 30 minutes.
  • Family Friendly: Your family will fall in love with these Lemon Blueberry Muffin Cookies with just a single bite.
  • Adaptable: If you blueberry isn’t your favorite berry, you can easily switch out blueberries for strawberries, raspberries, or blackberries.
A closeup on the cookie with blueberries and icing.

Ingredient Notes for Blueberry Muffin Cookies

  • Butter: You will need unsalted butter for these blueberry muffin cookies. The butter will need to be softened at room temperature.
  • Brown and White Sugar: For this recipe you will need light brown sugar.
  • Egg: You will need one large egg.
  • Lemon Extract and Vanilla Extract: Lemon extract will be used in the blueberry lemon cookies and in the glaze as it will add a fresh lemon flavor. You can also use a little bit of lemon juice but the taste will not be as potent in the cookies.
  • Sour Cream: Sour cream will help to make these blueberry pie cookie moist and soft.
  • Graham Cracker Crumbs: You will need some graham cracker crumbs to mix in the cookies and some to roll the cookie dough in.
  • Blueberries: This recipe for blueberry cookies, you can use fresh or frozen. If you use frozen blueberries allow them to thaw in the fridge overnight. Fresh wild blueberries would be delicious in this recipe as well.
Flour, blueberries, butter, sugar and the items for cookies.

How to Make Lemon Blueberry Cookies

These are the basic steps for making Blueberry Lemon Cookies. Please refer to the recipe card below for more detailed instructions.

Mixing the ingredients for the blueberry lemon cookies.

STEP 1: PREP COOKIE SHEET

Start by preheating the oven to 375 degrees and line both cookie sheets with parchment paper.

STEP 2: MAKE BLUEBERRY COOKIE DOUGH

To the medium bowl add butter, brown sugar, and granulated sugar, beat together for 4-5 full minutes until fluffy. Then add the eggs, lemon extract, and sour cream to the butter mixture, mix until combined. To that mixture add the graham cracker crumbs, flour, baking powder, and salt. You will get a thick dough.

STEP 3: ADD THE BLUEBERRIES

Fold the blueberries into the dough. Scoop a ball of cookie dough and roll cookie dough balls into crushed graham cracker crumbs and place onto lined baking sheets. Then bake for 13-16 minutes.

Cookies on a tray before and after baking. Drizzle of icing on the cookies.

STEP 4: MAKE TANGY LEMON GLAZE

Remove cookies from oven and allow to cool on the pan for a few minutes before transferring to a cooling rack. Make the lemon glaze for blueberry cookies by mixing together powdered sugar, lemon extract, and milk. Drizzle the glaze over the cookies and allow glaze to set in the fridge for 10 minutes. For an extra garnish to elevate this cookies more, sprinkle on some lemon zest on tops of the cookies.

HOW TO MAKE THIS RECIPE AHEAD OF TIME

To make this blueberry cookie recipe ahead of time, you can prepare the dough and keep in the fridge until you are ready to bake.

HOW TO STORE THIS RECIPE

Store this blueberry lemon cookies in an airtight container in the fridge or on the counter.

HOW TO FREEZE THIS RECIPE

To freeze these blueberry pie cookies, wrap each one individually in plastic wrap and store in a freezer safe bag in the freezer for up to 3 months.

HOW MANY CALORIES ARE IN A LEMON BLUEBERRY COOKIE?

There are 267 calories in each cookie.

CAN I SUBSTITUTE GREEK YOGURT IN PLACE OF SOUR CREAM?

If you are looking for a low fat alternative to sour cream, a 1:1 ratio of greek yogurt will also work.

CAN THIS RECIPE BE DOUBLED OR HALVED?

This recipe can easily be doubled for larger batch or halved for a small batch. Just increase or decrease ingredients proportionally depending on your desired yield.

HOW LONG DOES IT TAKE COOKIES TO BAKE?

Depending on whether you use fresh blueberries these cookies will take 13-14 minutes and frozen blueberries will take 15-16 minutes to bake.

Blueberry Lemon Cookies with blueberries scattered around.

Expert Tips for Making This Blueberry Muffin Cookies Recipe

  • This Recipe Can be Doubled: This recipe can easily be doubled, just proportionally increase the ingredients, these cookies will for sure go quickly!
  • Raspberry or Strawberry: Swap the blueberries for raspberries or strawberries.
  • Prevent Stale Cookies: Store a piece of bread in the container with the cookies to help them retain moisture.
  • White Chocolate Chips: Add some extra sweetness and creaminess by folding in white chocolate chips will you add the blueberries to the dough.

What to Serve with Blueberry Lemon Cookies

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Blueberry Lemon Cookies with blueberries scattered around.

Blueberry Lemon Cookies

Yield: 12 Cookies
Prep: 8 minutes
Cook: 15 minutes
Total: 23 minutes
Blueberry Lemon Cookies couldn't be more perfect for summer! These muffin top like cookies will instantly become a family favorite.
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Ingredients

Blueberry Muffin Top Cookie:

  • ½ cup 1 stick unsalted butter, softened
  • ½ cup brown sugar
  • cup granulated sugar
  • 1 large egg, brought to room temperature
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • 2 cup all-purpose flour, scooped and leveled
  • 1 ½ teaspoon baking powder
  • 3 tablespoon graham cracker crumbs
  • ¼ teaspoon salt
  • 1 cup small blueberries, fresh or frozen
  • 1/2 cup graham cracker crumbs for rolling cookies

Glaze Drizzle:

  • ½ cup powdered sugar
  • 1/2 teaspoon lemon extract
  • 2-3 teaspoon milk or water

Instructions

  • Preheat the oven to 375F.
  • Line 2 baking sheets with parchment paper.
  • To the mixing bowl add butter, brown sugar and granulated sugar.
  • Cream for 4-5 mins until light and fluffy.
  • Add in the eggs, lemon extract, vanilla extract and sour cream.
  • Mix until combined.
  • Add flour, baking powder, crushed graham cracker and salt.
  • Mix until full incorporated.
  • Fold in the blueberries (if they are frozen, this will be slightly wetter than the fresh ones).
  • Scoop a ball of cookie dough, roll it in the 1/2 cup crushed graham crackers.
  • Place on baking sheet and press down to about 1 inch thick.
  • For fresh blueberries bake about 13-14 mins.
  • For frozen blueberries bake closer to 15-16 mins.
  • Allow the cookies to cool completely and make the glaze.
  • In a small bowl add the powdered sugar, lemon extract and milk or water until smooth.
  • If the glaze becomes too thick add ¼ milk or water at a time and mix again.
  • Drizzle the glaze over the cookies.
  • Pop in the fridge for about 10 mins to set.

Expert Tips

  • This Recipe Can be Doubled: This recipe can easily be doubled, just proportionally increase the ingredients, these cookies will for sure go quickly!
  • Raspberry or Strawberry: Swap the blueberries for raspberries or strawberries.
  • Prevent Stale Cookies: Store a piece of bread in the container with the cookies to help them retain moisture.
  • White Chocolate Chips: Add some extra sweetness and creaminess by folding in white chocolate chips will you add the blueberries to the dough.

Estimated Nutritional Information

Calories: 267kcal | Carbohydrates: 43g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 76mg | Potassium: 104mg | Fiber: 1g | Sugar: 26g | Vitamin A: 286IU | Vitamin C: 0.04mg | Calcium: 44mg | Iron: 1mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Dessert
Cuisine: American
Keyword: blueberry, cookie, lemon, muffin top, sour cream

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