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Blueberry muffin biscuits recipe

Blueberry muffin biscuits on a wooden serving board, next to some fresh lemons.


  • 2½ cups (315g) all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened to room temperature
  • ¾ cup (150g) white sugar
  • ¼ cup (50g) packed light or dark brown sugar
  • 1 large egg, at room temperature (or a flax egg* to make it vegan)
  • 1½ teaspoons pure vanilla extract
  • 2 teaspoons lemon zest
  • 2 tablespoons (30ml) fresh lemon juice
  • ¼ cup (60ml) milk
  • 2 cups frozen blueberries, thawed and well drained

Lemon glaze

  • 1½ (180g) icing sugar mixture, sifted
  • 2 tablespoons (30ml) fresh lemon juice
  • 1–2 tablespoons (15–30ml) milk


  1. Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
  2. With a handheld or stand mixer, beat the butter, white sugar, and brown sugar together on high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the egg, vanilla extract, lemon zest, and lemon juice. Beat on medium–high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, slowly add the dry ingredients and milk. Beat everything just until incorporated. Do not overmix. Dough will be very creamy, sticky, and thick. With a spoon or rubber spatula, carefully fold blueberries into biscuit dough. Handle with care. Cover dough tightly with wrap and chill in the refrigerator for 30–45 minutes and up to 2–3 days.
  3. Preheat the oven to 180°C. Line two large baking sheets with parchment paper or silicone baking mats.
  4. Remove biscuit dough from the refrigerator. Scoop biscuit dough, about 1.5 tablespoons each, and place 7 cm apart on the baking sheets. You can sprinkle them with a little coarse sugar for extra crunch. Bake for 15–16 minutes or until a biscuit springs back when lightly poked with your finger.
  5. Remove from the oven and allow biscuits to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before glazing.
  6. Make the glaze: Whisk the icing sugar mixture, lemon juice, and half-and-half together until smooth. Add more icing sugar mixture to thicken or more lemon juice/half-and-half to thin, if desired. Spoon over biscuits. If applied lightly, the glaze will set within a couple hours.

* To make a flax egg, mix 1 tablespoon of flaxseed (ground linseed) with 2½ tablespoons of water and let sit for 5 minutes to thicken.

Photo: tradville