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These Blueberry Muffin Cookies are the perfect mix between soft and fluffy blueberry muffins and buttery, chewy oatmeal cookies. Not only are they easy to make, but they’re fun, delicious, and make for a great breakfast (or dessert) on the go!
Table of Contents
- Easy Blueberry Muffin Cookies
- What Are Blueberry Muffin Mix Cookies?
- Ingredients for Blueberry Muffin Cookies
- How to Make Blueberry Oatmeal Muffin Cookies
- Blueberry Muffin Cookies Recipe Variations
- Tips for Making Easy Blueberry Oatmeal Muffin Cookies
- More Delicious Breakfast Cookies to Try
- Blueberry Oatmeal Muffin Cookies Recipe
Easy Blueberry Muffin Cookies
We all know that it’s far too easy to fall into a boring breakfast rut — having the same old cereal or grabbing a slice of toast as you’re running out the door. Let’s face it, they’re not exciting and certainly don’t set you up for the day either! That’s why these blueberry oatmeal muffin mix cookies are the perfect breakfast.
You can whip up a batch of these muffin mix cookies on the weekend (who doesn’t love some weekend baking?!), and you’re set for the whole week. No need to skip breakfast on those busy mornings when you’re running around getting everyone organized. Just grab a blueberry muffin cookie and go!
What Are Blueberry Muffin Mix Cookies?
What makes these blueberry oatmeal muffin cookies so easy? Using boxed blueberry muffin mix! The ready-to-make mix has most of the dry ingredients you need in one convenient package. There are only a few additional simple ingredients you need (that you likely have on hand already) to make the most delicious cookies. Muffin mix cookies are a brilliant way to repurpose pre-packaged muffin mix. There’s more leavener in muffin mixes (think baking powder and baking soda), which gives bakery muffins that light and fluffy crumb. When you use muffin mix to make quick and easy cookies, the results are soft, chewy, fluffy blueberry cookies that are perfect for breakfast or dessert — why not both?!
Ingredients for Blueberry Muffin Cookies
These chewy blueberry oatmeal cookies are bursting with that blueberry flavor we all love. Because they’re made with oats, they help keep you energized and satisfied until lunchtime. So, let’s take a look at the simple ingredients you need to make easy oatmeal blueberry muffin mix cookies — you probably already have everything you need in your kitchen!
- Blueberry Muffin Mix: I love the Duncan Hines Blueberry Muffin mix, but you can use your favorite brand.
- Quick Cooking Oats: Quaker quick oats are my go-to for any oatmeal cookie recipe.
- Brown Sugar: helps give the blueberry oatmeal cookies that chewy flavor.
- Oil, Milk, & Eggs: the final three ingredients you’ll need to bring the blueberry muffin batter together.
Can you use substitute milk for water in blueberry muffin mix?
In this recipe, yes — I use milk instead of water, but I do not use the same measurements. I only use 1 tablespoon of milk in this recipe, which is less than what is called for on the muffin mix packaging. You want the dough to have the consistency of cookie dough, not the thinner, liquid consistency of muffin mix, so we need less liquid in the recipe.
Can I use fresh blueberries in this recipe?
You certainly can use fresh blueberries if you want even more berries in every bite of cookie. I’d recommend starting out with 1/4th cup of fresh or frozen blueberries and adding more based on consistency and preference.
How to Make Blueberry Oatmeal Muffin Cookies
Ready to make these semi-homemade blueberry oatmeal cookies? It only takes about 20 minutes from start to finish to whip up a batch of these delicious cookies.
- Combine the muffin mix, oats, brown sugar, and wet ingredients in a large bowl.
- Mix the muffin mix cookie dough until combined.
- Scoop tablespoon-sized cookie dough balls onto a baking sheet lined with parchment paper.
- Bake at 375 degrees for 10-15 minutes.
Once the cookies are cooled, you can store them at room temperature in an airtight container or plastic bag or wrap them up and store them in the freezer for ready-made breakfasts.
Blueberry Muffin Cookies Recipe Variations
- Add a teaspoon of vanilla extract to the cookie dough for a deeper, warm flavor in the blueberry cookies.
- Swirl in a tablespoon of your favorite blueberry jam for extra sweetness.
- Use another flavor of muffin mix as the base for your blueberry muffin cookies. Betty Crocker has a variety of muffin mix flavors that would pair perfectly with blueberry, like Lemon Poppy Seed or Cinnamon Struesel.
- Top your blueberry oatmeal muffins with a buttery streusel topping. If you’re using a muffin mix that includes streusel topping, add that on top of the cookies. Otherwise, make a simple homemade streusel crumb topping with flour, brown sugar, butter, oats, and a pinch of salt.
- Add a lemon glaze by mixing powdered sugar, lemon juice, and lemon zest together in a small bowl. Keep it a thicker consistency for an icing, or thin the mixture with milk to make a yummy lemon drizzle.
Tips for Making Easy Blueberry Oatmeal Muffin Cookies
- If you want more fresh, juicy blueberries to these muffin mix cookies, you can add about 1/4 cup – 1/2 cup of fresh or frozen blueberries to the mix.
- Try adding a variety of berries like blackberries or raspberries to make mixed berry muffin cookies.
- If you want in-tact blueberries in every bite of cookie, don’t use an electric hand mixer or stand mixer to mix the cookie dough. Instead, mix the dough by hand with a spoon or rubber spatula, then carefully fold the blueberries into the mixture.
- Once cooled and stored properly, blueberry oatmeal muffin cookies will last at room temperature for 5-7 days, or in the freezer for up to 3 months.
More Delicious Breakfast Cookies to Try
Blueberry Oatmeal Muffin Cookies
Ingredients
- 1 (17.8 ounce box) blueberry muffin mix
- ¾ cup quick-cooking oats
- ¼ cup brown sugar
- 1/3 cup canola oil
- 1 tablespoon milk
- 2 small eggs or 1 extra large egg
Instructions
- Preheat oven to 375F/190C. Spray two large baking sheets with cooking spray or line with parchment paper and set aside.
- Optional (if using extra blueberries): let frozen blueberries thaw completely, then drain any excess water. If using fresh blueberries, wash and dry the berries.
- In a large bowl, combine the muffin mix, oats, brown sugar, canola oil, milk, and egg. Mix well.1 (17.8 ounce box) blueberry muffin mix, ¾ cup quick-cooking oats, ¼ cup brown sugar, 1/3 cup canola oil, 1 tablespoon milk, 2 small eggs or 1 extra large egg
- Gently fold in any additional 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.
Notes
- Add a teaspoon of vanilla extract to the cookie dough for a deeper, warm flavor in the blueberry cookies.
- Swirl in a tablespoon of your favorite blueberry jam for extra sweetness.
- Use another flavor of muffin mix as the base for your blueberry muffin cookies. Betty Crocker has a variety of muffin mix flavors that would pair perfectly with blueberry, like Lemon Poppy Seed or Cinnamon Struesel.
- Top your blueberry oatmeal muffins with a buttery streusel topping. If you’re using a muffin mix that includes streusel topping, add that on top of the cookies. Otherwise, make a simple homemade streusel crumb topping with flour, brown sugar, butter, oats, and a pinch of salt.
- Add a lemon glaze by mixing powdered sugar, lemon juice, and lemon zest together in a small bowl. Keep it a thicker consistency for an icing, or thin the mixture with milk to make a yummy lemon drizzle.
- If you want more fresh, juicy blueberries to these muffin mix cookies, you can add about 1/4 cup – 1/2 cup of fresh or frozen blueberries to the mix.
- Try adding a variety of berries like blackberries or raspberries to make mixed berry muffin cookies.
- If you want in-tact blueberries in every bite of cookie, don’t use an electric hand mixer or stand mixer to mix the cookie dough. Instead, mix the dough by hand with a spoon or rubber spatula, then carefully fold the blueberries into the mixture.
- Once cooled and stored properly, blueberry oatmeal muffin cookies will last at room temperature for 5-7 days, or in the freezer for up to 3 months.
Combining blueberry muffins and cookies in one delicious treat? Yummmm!
What a fun way to mix up a box mix!
Thanks, Kristy!
Made these for my son’s first birthday party and they were a hit! The adults devoured before most kids even had a chance to try them! I love how simple the recipe is and how I can make two batches and freeze them for a quick breakfast/snack on the go.
Awesome! So glad that you enjoyed them, Brittany! 🙂
I made these. Doubled the blueberries using frozen ones. Best blueberry muffin tops I have ever eaten! & Healthier too!
Yay! Thank you! 🙂
I made these this afternoon and they are out of this world! My whole house smelled like blueberries
while they were cooking. Definitely a keeper!
Thanks, Nan! So glad that you enjoyed them!
HI! I made these tonight and they were yummy. I will say that they weren’t as sweet as I hoped they would be. However, I did not add extra blueberries… does that make it sweeter? If not is there anything I can add to enhance sweetness? Thanks for the recipe!!
Hi, Alana! Adding extra blueberries won’t make the cookies much sweeter unless you find some really sweet berries. I would add a small amount of brown sugar to the batter to get it just the way you like it. 🙂
Made these with protein muffin mix and they turned out excellent. 10/10 will make again.
Awesome, Linda! Thank you!
If you don’t have milk can you add yoghurt instead?
These are amazing. A volunteer at our school makes these for the teachers and we love them.
We are renovating our kitchen. Supplies are limited. Could I pour this into a loaf pan and bake as a quick bread?
Hi, Holly! I haven’t tested it, so I’m not sure. I would probably follow the directions on the box of mix for the traditional muffin batter. Bake that in your loaf pan at 350°F for 50-60 minutes. 🙂