Lemon Blueberry Cookies are the best cookies for summer! These muffin top like cookies will instantly become your go to cookie for the season.
They’re a perfect balance of sweet and tart, and the fresh blueberries add a burst of flavor in every bite.
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Why this Lemon Blueberry Cookie Recipe is a Keeper
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. Everyone loves these cookies.
- Adaptable: If blueberry isn’t your favorite berry, you can easily switch out blueberries for strawberries, raspberries, or blackberries.
If you’re looking for more blueberry recipes, try these Mini Lemon Blueberry Cheesecakes, Easy Blueberry Crumb Pie and Blueberry Coffee Cake.
Can I use frozen berries for this blueberry lemon cookies recipe?
Yes, fresh or frozen blueberries will work well in this cookie recipe. If using frozen blueberries, I highly recommend using wild blueberries as they tend to be smaller which is better for these lemon blueberry cookies.
Ingredient Notes for the Best 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.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions to Love these Lemon Blueberry Cookies
- Greek Yogurt: You can replace the sour cream with greek yogurt.
- Cookie Crumbs: In place of the graham crackers you can use a lemon shortbread cookie crumbs.
- Lemon: These cookies are soft and chewy and you can add more lemon flavor to the cookie with lemon zest.
Pro Tip to Love this Recipe
Baking is a science. When making cookies, you’ll want to measure the sugar, flour and other mix-ins as carefully as possible.
How to Make Lemon Blueberry Cookies
These are the basic steps for making blueberry muffin cookie. Refer to the full, printable recipe card below for detailed instructions. This chewy sugar cookies are as easy as they are delicious. Tag me on instagram if you try them or leave a comment below.
1. Prep
Start by preheating the oven to 375 degrees and line both baking sheets with parchment paper.
2. Mix the Dry Ingredients and Make the Cookie Dough
Next, in a 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 well combined. To that mixture add the dry ingredients of graham cracker crumbs, flour, baking powder, and salt. You will get a thick dough.
STEP 3: Use Fresh Blueberries and Place Cookies on the Baking Sheet
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. Finally, transfer to a rack to cool completely.
Reader Interactions and Questions for this Recipe
Yes, you can make a lemon glaze with lemon zest. Mix sugar and lemon zest and juice and drizzle over the top of the cooled cookie. You can use a sprinkle of lemon sugar on these soft and chewy lemon cookie.
For the most accurate baking, you can make these cookies by weighing out the ingredients.
It really depends on the intensity of the lemon flavor you want for this cookie. Lemon zest an lemon juice can enhance the flavor of the cookie. You will love this recipe either way.
These chewy lemon blueberry cookies are like a sugar cookie at the base but they also has the addition of blueberry and lemon.
Store the baked cookies in an airtight container. They will stay good for a week.
Expert Tips to Make This Recipe with Lemon and Blueberry
- 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.
- Fresh Lemon Zest: Rub the lemon zest into the sugar with your fingers until you are left with a light yellow colored sugar. Use it to glaze the cookies.
- Round: To make the cookies perfectly round, use a glass and place it on the cookie and spin around. Then let the cookies cool on the baking sheet.
More Delicious Lemon Recipes
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Lemon Blueberry Cookies
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Ingredients
Blueberry Muffin Top Cookie:
- ½ cup Unsalted butter, 1 stick softened
- ½ cup Brown sugar
- ⅔ cup Granulated sugar
- 1 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 Blueberries, fresh or frozen
- ½ cup Graham cracker crumbs
Glaze Drizzle:
- ½ cup Powdered sugar
- ½ teaspoon Lemon extract
- 2-3 teaspoon Milk
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.
Christina’s Notes
- 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.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
They have to be eaten fresh for sure due to the wetness of the blueberries, but I tripled mine and had to do 3 cups of flour instead of 2 for them not to flatten out. Overall, pretty decent!
It came out super delicious. Highly Recommended
Great recipe! This is really easy to follow, loved this recipe! It’s really tasty and very flavorful! Will surely have this again! Highly recommended!
Blueberry and lemon are a perfect combo! These cookies are my kids’ new favorite. Highly recommended!
Blueberry lemon cookies are tasty! My family can’t get enough of these. I’m surely making this again. YUM!
Classic combination and delicious cookies!!! Thanks for sharing your recipe.
Blueberry and lemon are such a winning combo. These are wonderful – thank you!