Blueberry Muffin Cookies

Jul 02, 2026July 2, 20260 1
in Cookies, Cookies & Bars

Prep Time

20 minutes

Bake Time

12–14 minutes

Yield

18 cookies

Rating

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Ingredients

Cookies:
2 1/3 cups Rogers Foods All Purpose Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/2 cup sour cream or plain Greek yogurt
1 1/2 cups fresh blueberries
...
Vanilla Glaze:
1 cup icing sugar
1–2 tablespoons lemon juice
1/2 teaspoon vanilla extract
...
RECIPE NOTES: Fresh blueberries work best for this recipe. The dough will be soft, so chilling it for 20–30 minutes before baking can help create thicker cookies. Store cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze unglazed cookies for up to 2 months. Glaze after thawing for best texture.
Soft, buttery cookies filled with juicy blueberries and finished with a sweet vanilla glaze, these Blueberry Muffin Cookies have all the flavour of a bakery-style blueberry muffin in a fun, handheld treat made with Rogers Foods All Purpose Flour.

Instructions

1.Preheat oven to 350°F. Line two baking sheets with parchment paper.
2.In a medium bowl, whisk together Rogers Foods All Purpose Flour, baking powder, baking soda, and salt.
3.In a large bowl, beat butter and sugar until light and creamy.
4.Add the egg, vanilla extract, lemon zest, and sour cream. Mix until smooth.
5.Add the dry ingredients to the wet ingredients and mix just until combined.
6.Gently fold in the blueberries, being careful not to crush them too much.
7.Scoop the dough into 2-tablespoon portions and place them about 2 inches apart on the prepared baking sheets. Using a small ice cream or cookie scoop works best.
8.Bake for 12–14 minutes, or until the edges are lightly golden and the centres are set.
9.Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10.To make the glaze, whisk together icing sugar, lemon juice, and vanilla extract until smooth. Add more lemon, 1 teaspoon at a time, if needed.
11.Drizzle the glaze over the cooled cookies and let it set before serving.

Soft, buttery cookies filled with juicy blueberries and finished with a sweet vanilla glaze, these Blueberry Muffin Cookies have all the flavour of a bakery-style blueberry muffin in a fun, handheld treat made with Rogers Foods All Purpose Flour.

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