These soft lemon blueberry cookies are the perfect combination between cookie and muffin tops. You’ll love the buttery soft blueberry cookie with fresh lemon zest and bursts of blueberry flavor. They’re also made with oat flour and completely gluten free and dairy free!
Blueberry Cookies
Okay, if a blueberry muffin and a lemon cookie had a baby - this would be their child. These lemon blueberry cookies are so soft and have a similar texture to a muffin top. Which in my opinion, is the best part of a muffin.
These cookies are also SO SIMPLE to make and only require 30 minutes of freezer chill time before baking. They are also made with pantry staples and frozen blueberries so no need to get a bunch of groceries to prepare for this recipe. That’s really it, now go get making these delicious cookies!
Why you'll love these cookies
Flavor: It’s no secret that I love blueberries. If you’re like me, these lemon blueberries will be one of your new favorite cookies. The lemon zest mixed with the blueberries create a classic flavor combo that never gets old.
Color: The color in these cookies are so fun! The cookies have a blue tint because the blueberries are smooshed before they’re mixed in the batter.
Texture: If you like a fluffy and soft cookie that tastes like a blueberry muffin, these are your cookies. The texture is delicious and buttery which makes them so delicious!
Ingredients in lemon blueberry cookies
Butter: I use vegan butter in this recipe to keep it dairy free but you can substitute for regular butter if you prefer.
Coconut Sugar: The coconut sugar is the sweetener in this cookie. You could try substituting with brown sugar, though I have not tested that yet. Let me know in the comments below if you do try brown sugar instead, I’d love to hear how it turned out.
Egg: The egg will give this cookie additional structure.
Frozen Blueberries: Quickly thaw your frozen blueberries by placing them in the microwave for a few seconds. Or leave them out on the counter for a few minutes to thaw gradually.
Lemon Zest: These lemon blueberry cookies use the zest from one lemon. The zest gives a delicious fresh flavor that is irresistible when combined with the blueberries.
Oat Flour: Oat flour can usually be found in the grocery stores or online. This is the brand that I use that is gluten free.
Baking Soda: The baking soda will give the cookies just enough rise.
Salt: For a little more depth of flavor.
How to make lemon blueberry cookies
- First, cream the softened butter and coconut sugar with a stand mixer or hand mixer. Until no clumps remain.
- Add the egg, thawed blueberries, and lemon zest. Stir until combined.
- In a medium bowl, mix together the oat flour, baking soda and salt. Slowly add the flour mixture to the wet ingredients. Mix until cookie dough forms.
- Cover and set in the freezer for 30 minutes to chill.
- Once the 30 minutes is over, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Use a cookie scoop or spoon to scoop the blueberry cookies into small balls and place on the parchment paper.
- Bake for 8-10 minutes or until the edges are slightly golden brown. Wait a few minutes after pulling them out of the oven to place the cookies on a cooling rack.
Recommended Equipment
- Hand mixer or stand mixer: I only have a hand mixer right now but either a hand mixer or stand mixer would be super helpful in this recipe. Properly creaming the butter and sugar together is a lot harder to do by hand which makes an electric mixer one of my most used kitchen tools.
- Cookie scoop: The cookie dough in this particular recipe is looser than most which makes a cookie scoop very helpful. I also love cookie scoops because you get an even ball every time. No more guessing if the cookie balls are the same size or not.
- Mixing bowls: A nice set of mixing bowls is essential for any cookie recipe. I recently got this set of glass bowls and have been loving how they stack inside each other. Of course, use whatever mixing bowls you have on hand for this recipe but I just wanted to share the ones I am loving in case you were in the market to get a new set.
- Parchment paper and baking sheet: I love a good parchment paper and baking sheet combo. Parchment paper makes cleaning up so easy and saves you from having to worry about your cookies coming off the pan.
Tips for storage
These lemon blueberry cookies are delicious right out of the oven but will keep for about 2-4 days. Because of the blueberries, they can get soft if stored in an airtight container so leave the lid slightly loose. You can also store them in the fridge if preferred.
Other Blueberry Recipes:
- Blueberry Pie Chia Pudding
- Baked Blueberry Lemon Donuts
- Gluten Free Blueberry Vanilla Granola
- Blueberry Banana Baked Oatmeal Cups
- Blueberry Matcha Smoothie
Let's Connect!
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Lemon Blueberry Cookies
Ingredients
- ½ cup vegan butter or regular butter softened
- ¾ cup coconut sugar
- 1 egg
- ½ cup frozen blueberries thawed and smashed
- zest from 1 lemon
- 2 cups oat flour
- 1 tsp baking soda
- ¼ tsp salt
Instructions
- First, cream the softened butter and coconut sugar with a stand mixer or hand mixer. Until no clumps remain.
- Add the egg, thawed blueberries, and lemon zest. Stir until combined.
- In a medium bowl, mix together the oat flour, baking soda and salt. Slowly add the flour mixture to the wet ingredients. Mix until cookie dough forms.
- Cover and set in the freezer for 30 minutes to chill.
- Once the 30 minutes is over, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Use a cookie scoop or spoon to scoop the blueberry cookies into small balls and place on the parchment paper.
- Bake for 8-10 minutes or until the edges are slightly golden brown. Wait a few minutes after pulling them out of the oven to place the cookies on a cooling rack.
Kirsten
These look amazing. Would coconut or almond flour work? I happen to have those.
Katelyn | With Sweet Honey
Thank you! I have not tried substituting the oat flour in this recipe yet but I would suspect that you could use almond flour instead. If you do try it with almond flour, I'd love to hear how they turned out. Hope this helps!