Blueberry Oatmeal Muffin Cookies
These quick and easy blueberry oatmeal cookies are semi-homemade thanks to a box of muffin mix! Just a few simple ingredients get you a flavorful, healthy breakfast cookie that's great for on-the-go breakfasts.
Servings 22 cookies
Calories 112.6kcal
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
Recipe Tips & 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.
- 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.
Nutrition
Serving: 1cookie | Calories: 112.6kcal | Carbohydrates: 18.3g | Protein: 1.8g | Fat: 4.3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 2.1g | Cholesterol: 9.8mg | Sodium: 103.2mg | Potassium: 13.3mg | Fiber: 1.9g | Sugar: 8.9g | Vitamin A: 55IU | Calcium: 11mg | Iron: 0.6mg