These Blueberry Muffin Mix Cookies are loaded with all the cozy flavors you love in a classic oatmeal cookie with bits of blueberries in every bite. They're chewy in the center and crispy around the edges. Best of all, you can use any muffin mix flavor you like!
If you love blueberry desserts and baked treats as much as we do, don't miss my buttery Blueberry Pound Cake with its sweet crackly crust or my soft and tender Blueberry Lemon Coffee Cake that's perfect with morning coffee.
Quick Look: Blueberry Muffin Mix Cookies
- ⏲️Ready in: ~ 20 minutes
- 👪Yield: Makes 34 bite-size cookies
- 🥘Key Ingredients: Blueberry muffin mix, quick oats, shredded coconut, pecan, butter
- 🍳Method: Oven
- ⭐Difficulty: Easy
- 👩🍳Flavor Profile: Sweet, crispy edges, soft centers. Takes like an oatmeal cookie with bits of blueberries, coconut, and pecans in every bite.
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For more blueberry muffin and cookie recipes, try my homemade Blueberry Chocolate Chip Muffins, bright citrusy Blueberry Orange Muffins, or my chewy Blueberry Oatmeal Chocolate Chip Cookies made with real blueberries.
Jump to:
- Quick Look: Blueberry Muffin Mix Cookies
- What are Muffin Mix Cookies?
- Why This Recipe Works
- Ingredient Photo and Notes
- Recipe Variations
- Lemon Butter Glaze Ingredients
- How to Reuse Leftover Ingredients
- How to Make Blueberry Muffin Mix Cookies
- Anne's Recipe Tips
- Presentation Tips
- How to Keep the Cookies Fresh
- Blueberry Muffin Mix Cookies FAQs
- Other Cookie Recipes to Consider
- Recipe
- Comments
What are Muffin Mix Cookies?
Muffin mix cookies have been around for quite some time. I saw this recipe in an old church cookbook dated 1981. I changed the recipe a little bit, just based on my preferences. Sometimes, I add a lemon butter glaze to take them way over the top!
What makes these cookies really stand out is the addition of shredded coconut and chopped pecans. The coconut adds a bit more sweetness and wonderful texture to these cookies.
Why This Recipe Works
Blueberry muffin mix shortcut - The main ingredient, and star of the recipe, is the package of blueberry muffin mix. Everybody knows I'm all about a great shortcut for any recipe! This little package of muffin mix really does the trick. Just add some additional ingredients to make the recipe even better!
No chill time needed - Need another good reason why this recipe works? No chill time is needed! I repeat, there is no need to chill this cookie dough before baking. This makes me happier because that means there is less time to wait before eating them. You only need 20 minutes from start to finish!
Ingredient Photo and Notes
Please scroll down to the recipe card for the measurements.
Muffin Mix - I used Martha White in the 7-ounce packet, blueberry flavor. Any flavor will work!
Quick Cooking Oats - do not use instant oatmeal or old-fashioned oats
Shredded Coconut - use the sweetened coconut that comes in a bag; usually in the freezer section.
Chopped Pecans (unsalted) - or use walnuts instead (or leave the nuts out all together). The chopped pecans add an extra crunch and nutty flair, I use them in my Old Fashioned Chewy Peanut Butter Cookies, too!
Butter - need I say more! The butter should be at room temperature for better mixing.
Large Egg - one egg is all you need.
Self-rising Flour - it's best not to substitute with all-purpose flour.
Sugar - cookies tend to be sweeter than muffins so a little extra sugar works well for these cookies.
Brown Sugar - brown sugar adds rich caramel flavor. White sugar will work in a pinch.
Recipe Variations
- Use a different flavor muffin mix such as lemon poppy seed.
- Add a teaspoon of cinnamon to the cookie dough.
- Sprinkle the cooled cookies with powdered sugar instead of the glaze.
- Add a pecan slice on top of the frosted cookies for extra nutty flavor and crunch.
Lemon Butter Glaze Ingredients
These cookies are delicious all on their own! However, if you want to add another layer of delicious flavor, this lemon glaze is amazing on these cookies!
Powdered Sugar - also knows as confectioners sugar.
Milk - whole or 2% is recommended.
Butter - melted so it'll mix better with the milk and lemon juce.
Lemon Juice - pairs deliciously well with the blueberry flavor.
How to Reuse Leftover Ingredients
Quick Oats can be used to make:
- Pecan Raisin Oatmeal Cookies
- Banana Oatmeal Chocolate Chip Cookies
- Cheesy Hamburger Stuffed French Bread
Sweetened Coconut and Chopped Pecans can be used to make:
How to Make Blueberry Muffin Mix Cookies
Here's a quick overview of how to make these muffin mix cookies:
Photo 1: In a bowl, mix together the butter, sugars, and egg until creamy.
Photo 2: In another bowl blend the muffin mix, flour, oats, coconut, and pecans.
Photo 3: Add the dry mix to the butter-sugar mixture, and blend well with a spoon.
Photo 4: Drop dough by teaspoonful onto a cookie sheet lined with parchment paper. I like this Nordic Ware 3 Piece Baker's Delight Set. Available now on Amazon.
Photo 5: Bake the cookies and let them cool on a wire rack.
Photo 6: If desired, add the optional lemon glaze when the cookies have completely cooled off.
If you love these muffin mix cookies, then you have to try these cake mix cookies! You'll love these Strawberry Cake Mix Cookies and these Italian Cream Cake Cookie Bars!
Anne's Recipe Tips
Use a Cookie Scoop: This keeps your cookies uniform in size and helps them bake evenly.
Don't Overbake: Since muffin mix can bake up soft, pull the cookies out when the edges are set but the centers still look slightly underdone. They'll firm up as they cool.
Experiment with Flavors: Different muffin mixes can create unique cookies-try blueberry muffin mix with white chocolate chips or chocolate muffin mix with peanut butter chips.
Presentation Tips
Stack & Tie: Stack a few cookies and tie them with twine or a ribbon for a cozy, homemade feel.
Use a Cute Serving Plate: Display them on a vintage plate or rustic wooden board for a warm, inviting look.
Gift Idea: Package cookies in a clear cellophane bag with a cute tag and ribbon-perfect for gifts or party favors!
How to Keep the Cookies Fresh
- Allow the cookies to completely cool off.
- Place them into an airtight container.
- Keep the container at room temperature, and the cookies will stay fresh for 3-4 days.
- Freeze them for up to 5 months. Wrap in plastic wrap, then foil (or a ziptop bag).
Blueberry Muffin Mix Cookies FAQs
Not exactly. They taste more like chewy oatmeal cookies with extra flavor and sweetness from the muffin mix.
Almost any muffin mix works well for this recipe, but I prefer Martha White.
Blueberry muffin mix is my favorite but chocolate chip, banana nut, lemon poppy seed are all great options.
Other Cookie Recipes to Consider
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If you try these delicious Blueberry Muffin Mix Cookies, please let me know in the comments and leave a recipe rating. Thank you!
Recipe
Easy Blueberry Muffin Mix Cookies
Ingredients
COOKIE INGREDIENTS
- ½ cup butter, room temperature (8 tablespoons)
- ⅓ cup granulated sugar
- ⅓ cup brown sugar (packed into measuring cup)
- 1 large egg
- 1 7 oz package blueberry muffin mix
- ⅓ cup self-rising flour
- 1 cup quick cooking oats
- ⅔ cup sweet, shredded coconut
- ½ cup chopped unsalted pecans
LEMON BUTTER GLAZE INGREDIENTS (OPTIONAL BUT HIGHLY RECOMMENDED)
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon melted butter
- 1 tablespoon lemon juice
Instructions
COOKIE DIRECTIONS
- Preheat oven to 350F. Place parchment paper onto a sheet pan or cookie sheet.
- In a large bowl, mix the butter, both sugars, and egg until the mixture is creamy. Use an electric mixer on high speed. This should take about 3 minutes.
- In another large bowl, combine the muffin mix, flour, oats, coconut, and pecans.
- Gradually add the dry mixture to the sugar mixture. Mix well with a spoon or spatula until thoroughly combined.
- Drop by teasponful onto a sheet pan that is lined with parchment paper.
- Bake for 8-10 minutes or until the edges are slightly browned. After baking, let cookies cool on a wire rack. Frost if desired.
LEMON BUTTER GLAZE DIRECTIONS
- In a small bowl, combine the powdered sugar, milk, melted butter, and lemon juice. Mix with a whisk. When smooth, drizzle on top of cookies or put the glaze in a ziplock bag, cut off one corner of the bag, and squeeze glaze onto cookies.
Notes
- Do not overbake. The cookies should still look slightly soft in the center when removed from the oven.
- Old-fashioned oats create the best chewy texture. Quick oats will produce a softer cookie.
- Muffin mix brands can vary slightly in moisture and sweetness. If the dough seems dry, add 1-2 teaspoons milk.
- For thicker cookies, chill the dough for 20-30 minutes before baking.
- The cookies will continue to firm up as they cool on the baking sheet.
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Jennifer says
Pretty great cookies! I adapted for my 14 ounce gf muffin mix and df plant butter without any issues. Will definitely use again. Only snag was the ingredients are not in the order in which they're used so that was a little jumping around on my cell phone to find how much I needed at each step.
Anne Clark says
Hey Jennifer! Thank you so much for leaving a comment. I'm happy you liked the cookies, and I have fixed the recipe card. I appreciate you letting me know about that! Hope you have a great day 🙂