Are they cookies or muffins? Our Lemon-Blueberry Muffin Cookies are the best of both and will have you rethinking how you make your muffins. We take a classic muffin batter and add the bright flavors of lemon, plus whole-wheat flour for extra fiber. The antioxidant-rich blueberries are the star of the show. They burst and take on the most delicious jammy texture as these cookies bake. These muffin cookies are light and fluffy on the inside with crisp muffin-top edges on the outside. The crumbly and rich streusel topping is out-of-this-world, and a sweet lemony drizzle firmly cements these cookies as an impressive dessert for any occasion. Keep reading for our expert tips, including why the freezing time is important. 

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

• Bump up the streusel’s flavor by adding ½ teaspoon of ground cinnamon.
• Freezing the cookies before baking helps the streusel maintain its shape instead of melting into the cookie when it hits the oven.
• Don’t worry if some of the blueberries break or split while scooping the cookie dough into balls. This is normal and will help blend the blueberries into the dough, creating beautiful jam-like streaks.

Nutrition Notes

• When you want to add more fiber to your recipes, but you still need a light and airy texture to your baked goods, try substituting half of the flour with whole-wheat flour, like we did in this recipe. You’ll not only get the extra fiber boost, which is great for your gut health, you’ll also get additional B vitamins—excellent for your metabolic health. 
• Blueberries are rich in anthocyanins, which are the antioxidants responsible for their deep blue color. They also contain a mix of other antioxidants, like carotenoids and flavonoids, and have been studied for their benefits to cognition and improved brain health when eaten regularly.