These Lemon Blueberry Cookies are soft, chewy, and bursting with juicy blueberries and fresh lemon flavor. They come together easily in one bowl with no chilling required, making them a quick and delicious treat for spring—or any time of year.
Why You’ll Love This Recipe
There’s something irresistible about the combination of tart lemon and sweet blueberries. If you’re a fan of recipes like my Blueberry Pound Cake, Mini Blueberry Muffins, or Easy Lemon Blueberry Scones, you’ll love these cookies too.
- Bright & flavorful: Sweet-tart blueberries and lemon zest make every bite vibrant and fresh.
- Soft and chewy texture: Melted butter and cornstarch keep the cookies tender with just the right chew.
- Easy, one-bowl recipe: No mixer or chilling required! Just mix, scoop, and bake.
Ingredients
You only need a handful of pantry and fridge staples to make these lemon blueberry cookies.
Dry Ingredients:
- All-purpose flour
- Cornstarch – adds softness and reduces spreading
- Baking powder & baking soda – for lift and lightness
- Salt – enhances flavor
Wet Ingredients:
- Unsalted butter – melted and slightly cooled
- Granulated sugar – for sweetness and rolling (optional)
- Lemon zest – from 2 large or 3 small/medium lemons
- Egg + egg yolk – for richness and structure
- Vanilla extract – enhances the lemon and blueberry flavor
- Sour cream – adds moisture and tang
- Fresh or frozen blueberries – see tips below
Ingredient Substitutions
- Flour: Swap with a 1:1 gluten-free flour blend (like Bob’s Red Mill) for gluten-free cookies.
- Sugar: Maple sugar works as a refined sugar-free alternative.
- Butter: Use plant-based or vegan butter if needed.
- Lemon zest: Lime zest also works beautifully.
- Blueberries: Frozen blueberries work well—just don’t thaw them first to avoid streaking the dough.
Variations
- Frozen Wild Blueberries: These smaller berries blend better and distribute more evenly. Lower baking temp to 350°F and bake for 14–16 minutes.
- Blueberry Jam Swirl: Gently swirl in up to ½ cup of jam just before scooping the dough.
- Classic Sugar Coating: Roll dough balls in sugar for a sweet crunch.
- Lemon Glaze: Mix 1 cup powdered sugar with 2–3 tbsp lemon juice and drizzle over cooled cookies.
- White Chocolate Chips: Add up to 1 cup of white chocolate for a sweet twist.
How to Make Lemon Blueberry Cookies
- Prep the oven: Preheat to 375°F (190°C) and line baking sheets with parchment paper.
- Melt the butter: Let cool slightly in the fridge (about 10 minutes).
- Mix dry ingredients: In a medium bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.
- Make lemon sugar: In a large bowl, rub sugar and lemon zest together until it looks like wet sand.
- Add wet ingredients: Whisk in the melted butter, then the egg, egg yolk, sour cream, and vanilla until smooth.
- Combine: Stir dry ingredients into the wet mixture until just combined. Gently fold in blueberries.
- Scoop: Use a 2-tablespoon scoop to form dough balls. Roll in sugar if desired and place 3 inches apart on baking sheet.
- Bake: Bake for 10–12 minutes or until the edges are set and lightly golden.
- Cool: Let cookies rest on the baking sheet for 3–4 minutes before transferring to a wire rack.
Storage and Freezing
- Store: Keep cooled cookies in an airtight container at room temperature for up to 5 days.
- Freeze: Wrap individually in plastic wrap and place in a freezer bag. Store for up to 2 months.
- Thaw: Let cookies come to room temperature or thaw overnight in the fridge.
Expert Tips
- Cool the butter: Melt the butter as the oven preheats and chill briefly before mixing to keep cookies from spreading too much.
- Weigh your flour: Using a kitchen scale ensures accuracy and prevents dry cookies.
- Don’t overmix: Mix until ingredients are just combined to keep cookies tender.
- Use fresh blueberries if possible: They hold their shape better and result in a cleaner look.
- Cookie scoot for perfect shape: Use a round cutter to gently shape warm cookies into neat circles right after baking.
FAQs
Are these similar to Starbucks lemon blueberry cookies?
They’re even better—homemade, soft, chewy, and bursting with flavor!
Does blueberry size matter?
Yes. Smaller berries (like wild blueberries) distribute better. Larger berries can cause the cookies to spread more unevenly.
Can I make smaller cookies?
Absolutely! Just reduce baking time by 1–2 minutes and keep an eye on them.
More Chewy Cookie Recipes to Try
Lemon Blueberry Cookies Recipe
Author: Megan
Yield: 18 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients
- 2½ cups (300 g) all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1½ cups (300 g) granulated sugar
- Zest from 2 large lemons (or 3 small/medium)
- 1 cup (226 g) unsalted butter, melted
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 cup (105 g) fresh or frozen blueberries
- ¼ cup (50 g) granulated sugar for rolling (optional)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment.
- Melt butter and cool in the fridge for 10 minutes.
- In a bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.
- In a large bowl, rub sugar and lemon zest together. Whisk in cooled butter, then egg, yolk, and vanilla.
- Stir dry ingredients into wet until just combined. Gently fold in blueberries.
- Scoop 2-tablespoon portions, roll in sugar if desired, and space on baking sheet.
- Bake 10–12 minutes until edges are set. Cool 3–4 minutes before transferring to a rack.