Lemon blueberry cookies

A delicious, easy recipe for lemon blueberry cookies. Fresh blueberries and a light lemon flavor in a cookie that kind of tastes like a muffin top! A perfect dessert recipe for summer.

It appears I may have a bit of a blueberry obsession.

First there was blueberry banana bread. I washed that down with some blueberry mint lemonade.

And way back when, there was the berry berry cinnamon swirl delight that kicked off the season.

I have always wanted to go somewhere to pick my own blueberries, but I might eat all of them before I could pay for them!

Instead I just buy the huge containers of them when they are in season and eat them in everything, including dessert.

If you like blueberries as much as I do, you should definitely bake these cookies.

They use just a little bit of lemon juice (no lemon rind, though you could add some for a bit of extra zesty flavor) and loads of fresh juicy berries.

Oh, and the texture is just like muffin tops!

I did not set out to make muffin tops, but it was a happy surprise.

Some people buy special pans to create the fluffy tops without the whole muffin, but these cookies end up tasting that way without it.

Top of the muffin to you! (Any Seinfeld fans out there to tell me if I used the reference correctly?)

If you’d like to add a little more lemon flavor, in addition to adding a teaspoon or two of lemon rind, you could add a dash of lemon extract.

That’s not something I keep in my kitchen usually and we’re trying to keep this recipe super simple, just giving you options if you want them!

I’d recommend only adding the lemon rind if it’s an organic lemon, and I’ve read you don’t want to add more than one teaspoon of lemon rind per 2 tablespoons juice in the recipe.

But these are lemon flavored enough for me as written!

Another favorite recipe to bake with blueberries is this coconut oil blueberry crisp!

What was your favorite blueberry recipe you made this summer?