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Blueberry Muffin Cookies
Whenever I see a freshly baked muffin at the bakery or coffee shop, I’m always tempted to buy it, just to enjoy that fluffy muffin top. I love these cookies because they take advantage of the best part of the muffin (that soft, billowy top) and are topped with a sweet citrus glaze.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: Makes 12 to 15 cookies 1x
- Category: Bakery
Ingredients
Scale
- Cookies
- 1 (16.9-ounce) box blueberry muffin mix (Discard any topping mix. Separate the dried blueberries from the mix and rinse the blueberries.)
- 3/4 cup old-fashioned oats
- 1/3 cup vegetable oil
- 1/4 cup packed light brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 large egg, beaten
- 2 tablespoons half-and-half
- Glaze
- 1 1/2 cups confectioners’ sugar
- 2 tablespoons unsalted butter, melted
- 2 teaspoons lemon juice
- 1 tablespoon half-and-half
- Lemon zest for garnish
Instructions
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. Set aside.
- In a large bowl, combine the muffin mix, oats, vegetable oil, brown sugar, vanilla, salt, egg, and half-and-half and stir together until a soft dough forms. Do not overmix. Gently fold the blueberries into the dough to combine.
- Form the dough into 12 to 15 even piles on the prepared baking sheets. Bake for 8 to 10 minutes, rotating the pans halfway through baking. Remove from the oven and let them cool on the sheets.
- Before serving, combine the confectioners’ sugar, butter, and lemon juice in a small bowl. Stir to combine and add the half-and-half very slowly until the mixture reaches your desired consistency. Drizzle over the tops of the cookies and sprinkle with lemon zest.
