Blueberry Muffin Top Cookies
Blueberry Muffin Top Cookies are covered in streusel and drizzled with a lemon glaze. They’re perfect for breakfast, dessert, or a midday snack. Recipe contains a gluten-free option.
These are among my favorite cookies ever. I only make them for special occasions because unless they’re destined for a birthday party, BBQ or something else, I eat one after another until I feel sick or they’re all gone. I know this from experience.
I’m normally only interested in chewy cookies. Cakey and soft cookies just aren’t my thing. These cookies are definitely an exception! They’re soft, but not cakey, and they really are just like a blueberry muffin top.
With the added streusel and lemon glaze, these Blueberry Muffin Top Cookies become dangerously addictive. You could omit the glaze but I don’t recommend skipping the streusel! It’s what makes these cookies so special.
Covering the dough balls in the streusel can be a little messy. The streusel doesn’t want to stay put so you really have to pat it on. Once you taste these cookies, I’m sure you’ll agree with me that they’re so worth that minor annoyance!
One other thing you have to be careful about is adding the blueberries. You can’t mix them into the dough using a hand mixer or a spoon. You have to use your hands to incorporate them into the dough to ensure that they don’t break. It’s not a huge deal if a few do – it’ll just color parts of the dough blue.
I’ve only used blueberries in these cookies and I’m not very optimistic about using other types of fruit. Fresh raspberries could work as long as they’re quite firm and not super fragile.
I think cut strawberries, peaches and other fruit would make the dough too wet, which would contribute to soggy and perhaps cakey cookies. If you decide to experiment, let us know in the comments how it goes!
One thing you could play around with is the type of extract and zest. I think an orange or lime version would be great, as would a version using almond extract.
Like I mentioned in these berry cookies cups, I do love my almond flavored goodies! It just pairs so well with fruit.
For another blueberry-filled treat that also tastes just like a blueberry muffin, try this blueberry coffee cake. And for something different, this creamy blueberry cream cheese pie is sure to be a hit!
Blueberry Muffin Top Cookies
For the dough:
- 3 cups all-purpose flour or gluten-free flour mix*
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 large eggs, room temperature
- 1 1/2 cups fresh blueberries, rinsed and patted dry with paper towels
For the streusel:
- 3/4 cup all-purpose flour or gluten-free flour mix*
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1/8 teaspoon salt
- 1/4 cup unsalted butter, melted and cooled slightly
For the glaze:
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- pinch of salt
* If you need these cookies to be gluten-free, make sure all your ingredients are certified gluten-free.
For the gluten-free mix, use the following mixture in the dough:
- 2 cups rice flour
- 2/3 cup potato starch
- 1/3 cup tapioca flour / starch
- 1 teaspoon xanthan gum
And this in the streusel:
- 1/2 cup rice flour
- 2 tablespoons + 2 teaspoons potato starch
- 1 tablespoon + 1 teaspoon tapioca flour / starch
- 1/4 teaspoon xanthan gum
- Preheat the oven to 350°F and line a baking sheet with a piece of parchment paper.
- Prepare the cookie dough. In a medium mixing bowl, stir together the flour, salt, baking powder, and baking soda. Set the bowl aside.
- In a large bowl using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until light and fluffy.
- Beat in the lemon zest, lemon juice, vanilla extract and lemon extract.
- Add the eggs, one by one and beat until thoroughly combined. It may appear curdled.
- Add the dry ingredients to the wet mixture and beat on low just until the dough comes together.
- Pour the blueberries on top and use your hands to gently incorporate them into the dough.
- Prepare the streusel by mixing together all streusel ingredients in a small bowl.
- Roll the dough into 2″ balls and roll the top and sides of each ball in the streusel. It wont stick very well so pat more streusel on top of each ball.
- Place on the prepared cookie sheet about 3″ apart. Its okay if some streusel falls off the cookies.
- Bake the all-purpose version for 13-16 minutes and the gluten-free version for 16-20 minutes or until lightly browned.
- Cool for 5 minutes on the cookie sheet and then remove to a wire rack to cool completely.
- Prepare the glaze. In a small bowl, mix together the sugar, 1 tablespoon lemon juice, lemon zest, vanilla extract and salt.
- Add additional lemon juice to reach desired consistency. Drizzle over the cooled cookies.
- Store in an airtight container for up to 3 days or refrigerate for up to 5 days.
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