Add some whole grains to a boxed muffin mix and the end result is a perfect cross between a muffin and a cookie! These thick, soft, and chewy Blueberry Muffin Oatmeal Cookies are a delicious option for breakfast, snack, or even dessert!
I’ve mentioned on here a few times that I’ve recently been sifting through a lot of my mom’s old recipe cards. It’s a fun, nostalgic way to rediscover some old favorites and to take a walk down memory lane! Today’s cookies are inspired by a recipe that I found in my mom’s stash. I have to be honest, though: I don’t ever remember my mom actually making these!
I could have called them “Mom’s Blueberry Oatmeal Cookies,” but that wouldn’t really be true. If she ever made them, it wasn’t often! I imagine that she probably got the recipe from a friend, made them once or twice, and then forgot about them.
But you know what? It’s blueberry season, my family loves blueberry muffins for breakfast, and I love an easy, make-ahead meal or snack option that can be consumed on-the-go. Are you with me?
These cookies are so simple because they start with a box of blueberry muffin mix. You can use any mix that you like, but if you read my most recent Stuff We Love post, then you’ll know that I’m a fan of the Duncan Hines Simple Mornings Wild Maine Blueberry mix (this isn’t a sponsored post, I just buy the mix with my own money and love it!). I appreciate that it’s made with whole grains and very basic ingredients that I can pronounce, without all of the funky stuff. It comes with a can of wild blueberries in the box, so I don’t even need to have fresh berries on hand if I want to make these cookies.
If you prefer to use a different muffin mix, that’s no problem! Either find a similar mix with real blueberries in the box, or add a couple of handfuls of your own fresh berries. Easy peasy.
By adding just a few additional ingredients to the muffin mix, you will get these puffy, chewy, delicious cookies. They are like a cross between an oatmeal cookie and a muffin top…in the best possible way.
My boys eat them for dessert after a meal, but they have also been known to snack on them in the afternoon and to enjoy them with some fruit and milk for breakfast. Such a treat!
The cookies freeze really well, too. So just like muffins, I keep a stash of these tightly wrapped in the freezer for my busy days (or for those times when we need a sweet fix and the cabinet is looking bare!). With just a few seconds in the microwave they are ready to go!
- 1 (17.8 ounce) box blueberry muffin mix (I like Duncan Hines Simple Mornings Wild Maine Blueberry mix, which includes a can of blueberries, but any similar boxed mix will work well. If you use a mix without a can of blueberries, you can about ¼ cup - ½ cup of fresh or frozen blueberries to the mix)
- ¾ cup quick-cooking oats
- ¼ cup brown sugar
- ⅓ cup canola oil
- 1 tablespoon milk
- 2 small eggs or 1 extra large egg
- Preheat oven to 375 degrees F. Spray two large baking sheets with cooking spray or line with parchment paper and set aside.
- Wash blueberries in a colander; drain and allow to dry on paper towels.
- Meanwhile, in a medium bowl combine muffin mix, oats, brown sugar, canola oil, milk, and egg. Mix well.
- Gently fold in blueberries.
- Use a tablespoon to drop dough onto prepared baking sheets. If the dough is very sticky, just keep your hands and your tablespoon wet so that the batter doesn’t stick too much.
- Bake for 10-15 minutes, or until just set.
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