If you’re craving a delicious mashup of soft, cake-like muffins and classic oatmeal cookies, these Blueberry Oatmeal Muffin Cookies are about to steal your heart! Juicy berries, chewy oats, and a sweet golden finish—all the magic of muffins, now in an irresistible cookie form that’s perfect for snacking, sharing, or even breakfast-on-the-go.
Why You’ll Love This Recipe
- Best of Both Worlds: These cookies blend the comfort of a classic oatmeal cookie with the fluffy texture of a blueberry muffin—truly the ultimate treat for indecisive dessert lovers!
- Ridiculously Easy: With just a handful of everyday ingredients and a box of muffin mix, you’ll have a fresh batch of cookies in under 30 minutes (no fancy equipment required!).
- Perfect for Any Time of Day: Whether it’s breakfast, snack, or dessert, these cookies tick every box—they’re even sturdy enough to toss in lunchboxes or grab on the go.
- Customizable & Crowd-Pleasing: They’re easily adapted for different tastes, and everyone loves that pop of juicy blueberry in every single bite.
Ingredients You’ll Need
Simple and pantry-friendly, every ingredient in these Blueberry Oatmeal Muffin Cookies plays a delicious role. Each one builds flavor and texture, creating cookies that are soft, chewy, and utterly packed with berry goodness.
- Blueberry muffin mix (1 box, 17.8 ounces): This is the shortcut that delivers big blueberry flavor and a moist, cakey crumb in every cookie.
- Quick-cooking oats (¾ cup): Adds wholesome chew and cozy oatmeal cookie vibes—use quick oats for the best texture!
- Brown sugar (¼ cup): Warm, caramel-like sweetness that deepens the cookie’s flavor.
- Canola oil (⅓ cup): Makes the cookies tender and keeps them soft for days (any neutral oil works in a pinch).
- Milk (1 tablespoon): Helps bring the dough together, so your cookies bake up rich and soft rather than dry.
- Egg (2 small or 1 extra large): Binds everything together and creates the light, muffin-like interior.
- Optional—Extra blueberries: A handful of fresh or thawed frozen berries turns these into show-stoppers (just be sure to drain well if using frozen).
Variations
One of my favorite things about these Blueberry Oatmeal Muffin Cookies is how easy it is to make them your own. Whether you’re swapping out flavors, making them gluten-free, or adding extra mix-ins, you’ll never get bored!
- Lemon Zest Kick: Stir in a teaspoon of fresh lemon zest to brighten up the blueberry flavors.
- Nutty Version: Add ½ cup of chopped toasted pecans or walnuts for crunch and a rich, nutty undertone.
- Chocolate Blueberry: Toss in a handful of white or dark chocolate chips to create a dessert-worthy batch.
- Gluten-Free Option: Simply use a gluten-free blueberry muffin mix and certified GF oats—the texture is still dreamy!
How to Make Blueberry Oatmeal Muffin Cookies
Step 1: Prep Your Baking Sheets
Start by preheating your oven to 375°F (190°C). Give two large baking sheets a spritz of nonstick spray or line them with parchment. This ensures your cookies bake evenly and lift off cleanly—no sticking, no hassle!
Step 2: Mix the Dough
In a large mixing bowl, combine the blueberry muffin mix, quick oats, and brown sugar first. Add the canola oil, milk, and eggs, then use a spatula or sturdy spoon to mix—don’t worry if it looks thick! Fold in extra blueberries now if you’re using them, being gentle so they don’t burst.
Step 3: Shape and Bake
Use a tablespoon (or small cookie scoop) to drop rounded dough mounds onto your prepared baking sheets. If the dough feels sticky, keep your hands and scoop damp—it’ll make shaping so much easier. Leave a bit of space for spreading. Bake 10–15 minutes, or until the cookies look golden at the edges and are just set in the middle.
Step 4: Cool and Enjoy
Give your cookies a few minutes to cool on the baking sheet—this helps them set up and lets the flavors meld. Then transfer to a wire rack to cool completely (the hardest part is waiting before you sneak a warm one!).
Pro Tips for Making Blueberry Oatmeal Muffin Cookies
- Blueberry Handling: If you use frozen blueberries, thaw and drain them very well to prevent soggy cookies and streaky batter.
- Avoid Overmixing: Mix the dough just until ingredients are combined—overmixing can make the cookies dense instead of light and fluffy.
- Portion Perfection: Use a tablespoon or small scoop for evenly-sized cookies that bake up at the same time.
- Check for Doneness: The cookies are ready when they’re set in the center and lightly golden at the edges—even if they seem a touch soft, they’ll continue to firm up as they cool.
How to Serve Blueberry Oatmeal Muffin Cookies
Garnishes
To dress up your Blueberry Oatmeal Muffin Cookies, a simple dusting of powdered sugar works wonders and gives them a bakery-style finish. For special occasions, a light lemon glaze drizzled on top adds zesty contrast and sparkle.
Side Dishes
Pair these cookies with a tall glass of cold milk, a frothy latte, or a bowl of Greek yogurt and fresh fruit for a satisfying brunch treat. They also play nicely alongside fresh berries or a crisp fruit salad for an extra pop of freshness.
Creative Ways to Present
Try stacking the cookies in a tall glass jar with a ribbon for a heartfelt homemade gift. For gatherings, arrange them in a pretty basket lined with a linen napkin, or place each in a colorful cupcake liner for an afternoon tea spread. They also look adorable nestled among other muffins and scones on a brunch board!
Make Ahead and Storage
Storing Leftovers
Once cooled, store these Blueberry Oatmeal Muffin Cookies in an airtight container at room temperature for up to 3 days. They stay soft, chewy, and bakery-fresh—just avoid leaving them uncovered, as they’ll dry out faster.
Freezing
To keep cookies on hand for a future snack attack, freeze the cooled cookies in a freezer-safe bag with parchment between layers. They’ll keep beautifully for up to 2 months—just thaw at room temperature whenever the craving strikes.
Reheating
For warm, fresh-out-of-the-oven vibes, pop room temp or thawed cookies in the microwave for 10 seconds, or gently warm in a 300°F oven for a few minutes. This perks up both flavor and texture and even brings a hint of that original bakery aroma!
FAQs
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Can I use regular rolled oats instead of quick-cooking oats?
Quick-cooking oats are best for a tender texture, but you can use old-fashioned rolled oats if that’s what you have on hand. The cookies will be a bit heartier and chewier, but still delicious!
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What if my dough is too sticky to handle?
If the dough is very sticky, simply wet your hands or your spoon for easier scooping. Avoid adding extra flour, since this can make the cookies dense rather than soft and muffin-like.
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Can I make Blueberry Oatmeal Muffin Cookies gluten free?
Absolutely! Look for a gluten-free blueberry muffin mix and use certified gluten-free oats. The results are just as tender and tasty as the original.
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Are these cookies good for breakfast?
Definitely! Blueberry Oatmeal Muffin Cookies are perfect for breakfast on the go, especially paired with fruit or yogurt. They’re sturdy, satisfying, and just sweet enough to feel like a treat without being over-the-top indulgent.
Final Thoughts
It’s hard not to fall for the charm of Blueberry Oatmeal Muffin Cookies—they’re soft, fruity, and just wholesome enough to enjoy any time of day. Give them a try, and don’t be surprised if they become your new favorite “cookie meets muffin” snack!
Print
Blueberry Oatmeal Muffin Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 22 cookies 1x
- Category: Baking
- Method: Baking
Description
These Blueberry Oatmeal Muffin Cookies are a delightful combination of blueberry muffins and oatmeal cookies. Easy to make and perfect for a quick breakfast or snack!
Ingredients
Dry Ingredients:
- 1 (17.8 ounce box) blueberry muffin mix
- 3/4 cup quick-cooking oats
- 1/4 cup brown sugar
Wet Ingredients:
- 1/3 cup canola oil
- 1 tablespoon milk
- 2 small eggs or 1 extra large egg
Instructions
- Preheat oven and prepare baking sheets: Preheat the oven to 375F/190C. Spray two large baking sheets with cooking spray or line with parchment paper.
- Prepare blueberries (if using): Thaw frozen blueberries completely and drain excess water. If using fresh blueberries, wash and dry them.
- Mix the ingredients: In a large bowl, combine the muffin mix, oats, brown sugar, canola oil, milk, and eggs. Mix well.
- Fold in blueberries: Gently fold in any additional blueberries.
- Form and bake: Drop dough onto baking sheets using a tablespoon. Bake for 10-15 minutes or until just set.
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 120 kcal
- Sugar: 6g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
