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4 Ingredient Lemon Blueberry Cookies (Doctored Muffin Mix)

If you’re crazy about lemon and blueberry and you’re in the mood for a delicious and simple cookie, this is the post for you! This is one of the simplest recipes I’ve ever posted. Best of all, it starts with a doctored muffin mix! 

Lemon Blueberry Cookies from Out of the Box Baking.com

Lemons and Blueberries Go Together

Lemon and blueberries pair well together due to their complementary flavors. Here are a handful of reasons why they work so well together:

  1. Contrast of flavors: Lemon is known for its tart and acidic taste. Blueberries provide a sweet and slightly tangy flavor. Talk about a harmonious flavor profile! (I’m crazy about this combination. Can you tell?)
  2. Refreshing and vibrant combination: The bright and citrusy notes of lemon add a refreshing element to the pairing. The zesty flavor of lemon enhances the natural taste of blueberries, making the overall combination lively and vibrant. (No one can accuse these two of being dull!)
  3. Acidic balance: The acidity in lemon juice helps to enhance and balance the flavors of blueberries. (Let’s face it – acidic flavors are exciting!)

Lemon Blueberry Cookie Ingredients

Lemon Blueberry Cookies from Out of the Box Baking.com

You will find a printable recipe card at the bottom of this post with a full list of ingredients. For now, here’s a quick peek at what you’ll need. These are simple ingredients you might already have on hand.

  • Martha White Blueberry Mix (weight)
  • large egg
  • room temperature or lightly melted butter
  • whole lemon (juice and zest)

That’s it! Just four simple ingredients!

Note: You can use salted or unsalted butter, your choice.

How to Make Simple Lemon Blueberry Cookies

These came together so quickly and easily! (Why haven’t I thought of this before?) 

Preheat oven to 350 degrees Fahrenheit. 

Prepare two cookie sheets with parchment paper. 

Zest and juice one lemon. 

Lemon Blueberry Cookies from Out of the Box Baking.com

Place muffin mixes, butter, and egg in a mixing bowl. 

Lemon Blueberry Cookies from Out of the Box Baking.com

Add lemon juice and lemon zest. 

Mix until incorporated. You could use an electric mixer (on medium speed) or mix by hand with a wooden spoon or rubber spatula.

Lemon Blueberry Cookies from Out of the Box Baking.com

Scoop by spoonfuls onto baking sheet using a cookie scoop or spoon. I use Nordic Ware pans, along with the perfect parchment sheets that are pre-cut to fit the half-sheet perfectly!

Lemon Blueberry Cookies from Out of the Box Baking.com

(This recipe should make 24 cookies.) 

Place in preheated oven and bake for 12 – 13 minutes or until they start to turn golden brown. 

Remove from heat and place cookie sheet on wire cooling rack. 

Serve these blueberry lemon cookies warm or cool.

Lemon Blueberry Cookies from Out of the Box Baking.com

Store leftovers in an airtight container (or covered with plastic wrap) at room temperature up to two days.

I don’t recommend freezing these cookies, but the dough balls would probably freeze up fine.

What to Expect from this Delicious, Simple Cookie

Lemon Blueberry Cookies from Out of the Box Baking.com

These soft lemon blueberry cookies are light, fluffy, and loaded with flavor. Talk about the perfect cookies!

I took mine to a family gathering and the kids loved them. They called them “muffin tops,” due to their flavor. . .and I had to agree!

These really do look and feel like muffin tops.

Lemon Blueberry Cookies from Out of the Box Baking.com

The pop of the berries, the burst of lemon flavor. They’re absolutely delightful together!

Now that I know I can bake cookies from muffin mixes, I plan to do it again and again! This is the perfect summer cookie.

Variations on this Recipe

I love changing things up a bit, and thanks to the variety of muffin mixes available from Mrs. White, I can bake to my heart’s content.

Follow this link to discover:

  • Strawberry
  • Wild Berry
  • Chocolate Chip
  • Cinnamon Sugar
  • Blueberry

Any one of these flavors would be lovely with this recipe! You could add chocolate chips (or white chocolate chips) to the strawberry, lemon to the wild berry, nuts to the chocolate chip, walnuts to the cinnamon sugar. . .and so on.

You could even add lemon extract to the original recipe to amp up the fresh lemon flavor.

Let your imagination run away with you as you ponder the possibilities. No matter how you bake them up, these cookies are sure to be delicious!

Questions People are Asking

Can I use fresh blueberries or frozen blueberries?

You can (and they will add intense blueberry flavor), but they might add too much moisture to the recipe, making them even more muffin-like! Juicy blueberries will do that! (Still, sweet blueberries are amazing in baked goods, so it’s your call.)

Can I freeze the cookie dough balls for later use?

Absolutely! Make sure they’re in a freezer bag (Ziplock style). They will stay good in the freezer up to two months.

Can I add a tangy lemon glaze?

Absolutely! Use the recipe that I added to my Lemon Pound Cake Cookie recipe page. You might also opt for a simple cream cheese glaze.

Can I add lemon zest to the tops of these delicious cookies?

This is a terrific idea! Roll dough balls in zest before baking or add them on top of the glaze mentioned above.

Can I bake some sour cream into these cookies?

Yes! For best results, add a couple tablespoons or more to replace some of the liquid. It will add even more natural tartness.

More Lemon and Blueberry Favorites from Out of the Box Baking

Lemon Pound Cake Cookies: They’re light, they’re fluffy, and they’re packed full of lemony goodness. These little Lemon Pound Cake Cookies are delicious and incredibly easy to make! 

Banana Blueberry Loaf: If you’ve looking for a terrific recipe to use up those over ripe bananas, I’ve got the perfect one for you! This banana loaf pairs blueberries and bananas and adds a simple streusel topping that’s sure to please!

Lemon Lush: If you love the light, bright flavor of lemon in a rich trifle-like dessert you’re going to adore this lovely Lemon Oreo Lush. It’s simple to make and loaded with your favorite cookies—Oreos!

Traditional Blueberry Muffins: If you love the sweetness of blueberries and the rich hearty flavor of a sweet muffin, have I got a treat for you. These traditional Blueberry Muffins are loaded with flavor, have a crunchy topping, and are easy to make!


Learn more about doctored cake mixes, the theme of this blog. 

For the master list of all doctored cake mix recipes on this site, visit Doctored Cake Mix Recipes, Master List. 


I hope you enjoyed this lemon blueberry cookie recipe!

See this recipe at

Full Plate Thursday 

Weekend Potluck

The Lazy Gastronome

Busy Monday


About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.

Lemon Blueberry Cookies

Lemon Blueberry Cookies

Yield: 24
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes

If you’re crazy about lemon and blueberry and you’re in the mood for a delicious and simple cookie, this is the post for you! This is one of the simplest recipes I’ve ever posted. Best of all, it starts with a doctored muffin mix!

Ingredients

  • 2 packets Martha White Blueberry Mix (weight)
  • 1 large egg
  • 1 stick room temperature butter
  • 1 lemon (juice and zest)

Instructions

    Preheat oven to 350 degrees Fahrenheit.
    Prepare two cookie sheets with parchment paper.
    Zest and juice one lemon.
    Place muffin mixes, butter, and egg in a mixing bowl.
    Add lemon juice and zest.
    Mix until incorporated.
    Scoop by spoonfuls onto cookie sheets using a cookie scoop or spoon.
    (This recipe should make 24 cookies.)
    Place in preheated oven and bake for 12 - 13 minutes or until they start to turn golden.
    Remove from heat and place cookie sheets on wire rack to cool.

    Store tightly wrapped at room temperature.

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Miz Helen

Thursday 3rd of August 2023

Your awesome post is featured today on Full Plate Thursday, 652! Thanks so much for sharing with us and come back to see us real soon! Miz Helen

booksbyjanice

Thursday 3rd of August 2023

Thank you so much for that! I was so tickled when I saw my cookies featured on your site. Bless you!

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