Lemon Blueberry Cookies

These lemon blueberry cookies are like a cross between shortbread, a muffin top and a scone.

They have the perfect amount of fresh lemon flavor, are lightly sweetened and sprinkled with juicy blueberries. You’re going to absolutely love them!

How to make lemon blueberry cookies

Featured Ingredients

• Butter: My preferred fat for making cookies. You can’t beat it!
• Sugar: Granulated sugar, 1/2 cup so they’re subtly sweet.
• Milk: It perfectly brings the batter together and gives the final result the perfect texture.
• Lemon: Zest and juice for ultimate fresh lemon flavor.
• Vanilla: Pure vanilla extract gives the cookies the best flavor.
• Flour: All-purpose flour is perfect.
• Leavening agents: Egg and baking soda to make them puffy and stay together beautifully.
• Blueberries: I prefer using the wild blueberries because they’re small and work great in this little cookies, but any blueberry will work.
• Cornstarch: I like to toss the blueberries in cornstarch first so they don’t bleed into the batter as much.

Step-by-Step Instructions

1. To the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium speed until light in color.
2. Reduce the mixer speed and add the egg, then the milk, then the lemon zest and juice, then the vanilla extract.
3. Increase the speed again to medium and beat until fluffy and well-incorporated.
4. In a separate mixing bowl, whisk together the flour, baking soda and salt until combined.
5. Turn the mixer on low speed and slowly add the dry ingredients, mixing until just incorporated, scraping down the sides of the bowl with a spatula as needed.
6. In the bowl used for the dry ingredients, stir together the blueberries and cornstarch until combined.
7. Remove the mixing bowl from the stand mixer and use a spatula to carefully fold the coated blueberries into the cookie dough.
8. Cover the bowl with plastic wrap and place in the refrigerator for at least 2 hours (up to 24 hours).
9. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
10. Use a medium cookie scoop to scoop dough balls onto the parchment paper, about 2 inches apart.
11. Bake the cookies for 9-11 minutes or until the edges are slightly set and the inside is still soft.
12. Allow cookies to cool at least 10 minutes before serving.

Recipe Substitutions and Alterations

• Instead of butter: Try with coconut oil, but butter is best!
• Instead of granulated sugar: You could try with a non-nutritive natural sweetener like stevia, monkfruit extract or erythritol.
• For the milk: Use any milk, vanilla or plain.
• For the flour: Use any flour for baking, such as whole wheat white, whole wheat pastry, all-purpose or gluten free all-purpose flour.
• For the blueberries: You can skip them or use dried cranberries.

Nutrition Considerations

• To make them gluten free: Use gluten free all-purpose flour.
  • Be sure all other ingredients are gluten free.
• To make them dairy free: Use dairy free milk, such as soy, oat, almond, coconut, cashew or rice.
• To make them vegan: Use coconut oil instead of butter.
  • Use plant-based milk, such as soy, oat, almond, coconut, cashew or rice.
    • Try an egg replacement such as Bob’s Red Mill Egg Replacer or a flax ‘egg’.
• To make them nut free: This recipe does not contain nuts.
  • Be sure all ingredients you choose are nut free.
• To make them egg free: Try an egg replacement such as Bob’s Red Mill Egg Replacer or a flax ‘egg’ (although I have not tested this).

Cookie recipes to add to your list:

• Peanut Butter Honey Cookies
• Breakfast Oatmeal Yogurt Cookies
• Pumpkin Snickerdoodle Cookies
• Miso Chocolate Chip Cookies
• Healthy Monster Cookies
• Oatmeal Apple Butter Thumbprint Cookies
• Peanut Butter Chocolate Chip Yogurt Cookies

Lemon Blueberry Cookies

Print Recipe

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5 from 1 review

These lemon blueberry cookies have the perfect amount of fresh lemon flavor, are lightly sweetened and are sprinkled with juicy blueberries.

• Author: Julie Andrews
• Prep Time: 10-15 mins
• Cook Time: 9-12 mins + 2 hrs refrigeration time
• Total Time: 19-27 mins
• Yield: Makes 15 cookies 1x
• Category: Baked Goods
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• ½ cup butter, softened
• ½ cup granulated sugar
• 1 large egg
• ¼ cup milk (of choice)
• Zest and juice of 1 medium lemon (about 3 tablespoons total)
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon coarse salt
• ½ cup frozen blueberries (small wild blueberries are best)
• 2 teaspoons cornstarch

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Instructions

1. To the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium speed until light in color.
2. Reduce the mixer speed and add the egg, then the milk, then the lemon zest and juice, then the vanilla extract. Increase the speed again to medium and beat until fluffy and well-incorporated.
3. In a separate mixing bowl, whisk together the flour, baking soda and salt until combined.
4. Turn the mixer on low speed and slowly add the dry ingredients, mixing until just incorporated, scraping down the sides of the bowl with a spatula as needed.
5. In the bowl used for the dry ingredients, stir together the blueberries and cornstarch until combined.
6. Remove the mixing bowl from the stand mixer and use a spatula to carefully fold the coated blueberries into the cookie dough.
7. Cover the bowl with plastic wrap and place in the refrigerator for at least 2 hours (up to 24 hours).
8. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Use a medium cookie scoop to scoop dough balls onto the parchment paper, about 2 inches apart.
9. Bake the cookies for 9-11 minutes or until the edges are slightly set and the inside is still soft. Allow cookies to cool at least 10 minutes before serving.

Notes

Substitution Tip: Use any flour for baking, such as whole wheat white, whole wheat pastry, all-purpose or gluten free all-purpose flour.

Nutrition

• Serving Size: 1 cookie
• Calories: 152
• Sugar: 7g
• Sodium: 169mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 17mg