Description
Soft-baked cookies combining boxed blueberry muffin mix, oats, and zesty lemon glaze for tender, crackly tops and chewy centers. Perfect for breakfast or tea time.
Ingredients
1 box blueberry muffin mix
3/4 cup old-fashioned oats (or 1/2 cup chopped nuts)
1/3 cup + 2 Tbsp canola oil (or vegetable oil)
1/2 cup brown sugar
1 large egg
3/4 cup milk (non-dairy if vegan)
1 cup powdered sugar
2–3 Tbsp melted butter
1 Tbsp fresh lemon juice
1 tsp lemon zest
1–2 Tbsp milk (to thin glaze)
Instructions
Preheat oven to 375°F. Line two baking sheets with parchment paper.
In a large bowl, combine dry muffin mix and oats.
Add oil, brown sugar, beaten egg, and milk to dry ingredients. Stir until dough just comes together.
Pat blueberries into dough to coat lightly. Chill unused dough 15-20 minutes for firmer texture.
Portion 24 tablespoons of dough, spaced 2 inches apart on baking sheets.
Bake 8-10 minutes, rotating halfway. Cool completely on sheets.
Whisk powdered sugar, melted butter, lemon zest, and juice. Thin with 1-2 Tbsp milk until drizzle-consistency.
Spoon glaze over cooled cookies. Let set 10 minutes at room temperature.
Notes
Use canned blueberries for better shape retention
Krusteaz brand muffin mix recommended for reliability
For gluten-free option: use certified gluten-free oats and mix
Chill dough if shapes become too soft
Lemon glaze may be substituted with orange zest and juice
Store cookies in airtight containers up to 2 days
- Prep Time: 10
- Cook Time: 15
- Category: Trend Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg