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    Home » Desserts » Blueberry Muffin Mix Cookies

    Blueberry Muffin Mix Cookies

    Published: Mar 24, 2021 · Modified: Sep 28, 2022 by Anne Clark · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    The delightful chewy cookies are made using blueberry muffin mix, oatmeal, shredded coconut, and chopped pecans.  Top them off with a simple lemon frosting for a delicious sweet treat!  Ready in 20 minutes!

    These Blueberry Muffin Mix Cookies are chock full of all your favorite cookie ingredients.  The texture is similar to an oatmeal cookie but much more flavorful thanks to the blueberry muffin mix and the shredded coconut.

    The chopped pecans add an extra crunch and nutty flair. For a variety of cookies at your next get-together, why not also make a batch of my Crunchy Peanut Butter Cookies, too!

    muffin mix cookies on brown stone platter
    Jump to:
    • Tell Me More About These Cookies
    • Why This Recipe Works
    • Muffin Mix Cookies
    • What Goes in Them
    • Optional Lemon Butter Glaze Ingredients
    • How to Make Them
    • Recipe Yield
    • Tips for Making the Best Cookies
    • Storage/Shelf Life
    • Recipe Variations
    • Recipe

    Tell Me More About These Cookies

    Blueberry oatmeal cookies have been around for quite some time.  In fact, the two ingredients really complement themselves.  What makes this cookie 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.

    The cookie dough makes about 34 cookies if you drop them by teaspoon onto the cookie sheet.  You may be tempted to eat a few for breakfast (like me).  They sure do go good with a cup of hot coffee!  My husband likes them with milk.  The fact is, these cookies are so good, I have trouble only eating a few at a time.  

    three stacks of baked cookies on white wooden board

    Why This Recipe Works

    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!

    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.

    Muffin Mix Cookies

    I saw this recipe in an old church cookbook dated 1981.  I changed the recipe a little bit, just based on my preferences.  I also added a lemon sugar glaze but I can tell you that these cookies are perfection even without the glaze.  I just happen to think the glaze gussied them up a bit.  Gussied up is a southern expression which means "fancy." 🙂

    blueberry muffin mix cookies ingredients laid out on table

    What Goes in Them

    please scroll down to the recipe card for detailed ingredients

    Blueberry Muffin Mix - I used Martha White in the packet

    Quick Cooking Oats - do not use instant oatmeal or old-fashioned oats

    Shredded Coconut - use the sweetened coconut that comes in a bag

    Chopped Pecans (unsalted) - or use walnuts instead (or leave the nuts out all together)

    Butter - need I say more!  The butter should be at room temperature for better mixing.

    Large Egg

    Self-rising Flour, Sugar, Brown Sugar

    Optional Lemon Butter Glaze Ingredients

    Powdered Sugar - also knows as confectioners sugar

    Milk - whole or 2%

    Butter - melted

    Lemon Juice - pairs well with the blueberry flavor

    How to Make Them

    Here's a quick overview: you'll need two large bowls. One bowl for the butter, sugars, and egg. Mix together until creamy. (see the recipe card for more detailed instructions.)

    butter sugars egg mixture

    In another bowl mix the "dry" ingredients.

    Add the dry mix to the butter-sugar mixture, mix well with a spoon. Drop by teaspoonful onto a cookie sheet lined with parchment paper.

    cookie dough pieces on baking sheet

    Bake the cookies and let them cool on a wire rack.  Add the optional glaze when the cookies have completely cooled off.

    baked cookies on cooling rack
    iced blueberry muffin mix cookies

    Have you tried cake mix cookies? You'll love these Italian Cream Cake Cookie Bars!

    If you're a fan of bananas, try my Banana Oatmeal Chocolate Chip Cookies!

    Recipe Yield

    This recipe makes about 34 medium-size cookies (each baked cookie is about 3 inches wide).

    Tips for Making the Best Cookies

    Best type of pan for baking cookies

    A baking sheet is a must for every kitchen.  Whether you're baking cookies or roasting vegetables, a good sheet pan is necessary.  A good sheet pan will not warp, buckle, or rust.  Aluminum is better because it's durable and fairly inexpensive.   They are available rimmed or rimless, but if you can only pick one, pick the rimmed!  That way, you can use it for other recipes such as baked chicken, to keep juices from spilling over.  I like this Nordic Ware 3 Piece Baker's Delight Set.  Available now on Amazon.

    Storage/Shelf Life

    • 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).

    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.
    frosted blueberry muffin mix cookies with pecan slice on top

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    If you tried this recipe, please rate it and leave me a comment. I'd love to hear from you!

    Recipe

    stacked baked cookies on blue napkin with pecan halves next to them

    Easy Blueberry Muffin Mix Oatmeal Cookies

    The delightful chewy cookies are made using blueberry muffin mix, oatmeal, shredded coconut, and chopped pecans.  Top them off with a simple lemon frosting for a delicious sweet treat!  
    5 from 6 votes
    Print Pin For Later Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 8 minutes
    Total Time: 18 minutes
    Servings: 34 cookies
    Calories: 89kcal
    Author: Anne Clark

    Equipment

    • electric hand mixer
    • measuring cup(s)
    • measuring spoons
    • large bowls
    • sheet pan

    Ingredients

    COOKIE INGREDIENTS

    • 1 7 oz package blueberry muffin mix
    • ⅓ cup granulated sugar
    • ⅓ cup brown sugar (packed into measuring cup)
    • ⅓ cup self-rising flour
    • 1 cup quick cooking oats
    • ⅔ cup sweet, shredded coconut
    • ½ cup butter, room temperature (8 tablespoons)
    • ½ cup chopped unsalted pecans
    • 1 large egg

    LEMON BUTTER GLAZE INGREDIENTS

    • 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

    Storing Baked Cookies
    • Allow the cookies to completely cool off.
    • Place cookies into an airtight container.
    • Keep the container at room temperature.  Cookies will stay fresh for 3-4 days.
    Freezing Baked Cookies
    • Allow the cookies to completely cool off.
    • Transfer the cookies to an airtight container.
    • Freeze for up to 5 months.
    Variations
    • Use a different flavor muffin mix such as lemon poppy seed.
    • Add a teaspoon of cinnamon to the cookie dough.
    • Sprinkled the cooled cookies with powdered sugar instead of the glaze.
    • Add a pecan slice on top of frosted cookies.
    Tried this Recipe? Tag me Today!Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!

    Nutrition

    Serving: 1cookie | Calories: 89kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 30mg | Potassium: 29mg | Fiber: 1g | Sugar: 8g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

    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.

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    About Anne Clark

    Hi! I'm Anne, the founder and content creator at My Kitchen Serenity, a food blog focused on serving the needs of busy moms and dads who are looking for easy and delicious recipes for the family.

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    Hi. I’m Anne and I’m happy to share with you my easy, family-friendly recipes. I’ve been cooking for my family for 30 years, and what I’ve learned is that most busy families appreciate easy homemade meals. Now that the kids are grown, my passion is creating and sharing flavorful food for you and your family to enjoy as well. If you have any questions, feel free to email me at [email protected] 

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