These Blueberry Muffin Top Cookies are a yummy cross between a muffin and cookie with the perfect crumb coating!
Summer time is coming to an end, sadly. The kids headed back to school this week and I’m still in denial about it. I love the carefree days of fun in the sun and no schedule (or at least less of a schedule) to keep.
Now it’s back to the early morning wake up calls, packing lunches and rushing out the door. As much as I love saying goodbye to summer, I do always love a fresh start! The kids are happy to see their friends every day again and are excited about their new teachers.
Since I’m hanging onto every last moment of summer time, I just had to share at least one more summer time recipe with you. These Blueberry Muffin Top Cookies are absolute heaven! They’re a little more cake-like than your traditional cookie, thanks to them being a mix between a muffin and cookie. The texture is perfection! I added some lemon extract to give them that yummy flavor combo with the fresh blueberries.
The inspiration for these came from my brother-in-law, who, when we were on an extended family camping trip, remarked how he thought muffin top cookies would be amazing. So I took on the challenge of making the most incredible muffin top cookies his and your taste buds have ever had the pleasure of enjoying.
If you follow me on Instagram, you may know that the stars did not align for the first round of recipe testing. The cookies spread out a lot. So I gave it another go and added more flour. The result is a divinely tasty morsel of goodness in every bite! They’re fluffy and soft and muffin-top-like, yet cookie-like. The best of both worlds! I can’t wait for you to try these!
Blueberry Muffin Top Cookies
- 1 c. butter softened
- 1 tsp lemon extract
- 1 1/2 c. sugar
- 3 large eggs
- 3 1/2 c. all-purpose flour
- 3/4 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 1/2 c. fresh blueberries
- Crumb coating:
- 4 Tbsp. flour
- 4 Tbsp. brown sugar
- 2 Tbsp. cold butter
- Preheat oven to 350 degrees Fahrenheit.
- In the bowl of an electric mixer, cream together well softened butter, lemon extract and sugar, scraping down the sides as necessary.
- Add eggs one at a time, mixing in between.
- In a separate bowl stir together flour, salt, baking soda and baking powder. Add to wet mixture and mix until incorporated, scraping down the sides. Gently stir in blueberries by hand (carefully so they'll stay in tact).
- Scoop dough into rounded balls with a 1/8 cup measuring cup.
- Make the crumb coating by cutting the cold butter into the flour and brown sugar until fine crumbs form. I just mixed it together with my hands. Roll cookie dough balls in the crumb mixture. If it doesn't stick everywhere, it's ok. Place balls, 6 per sheet (2 per row) at least 2" apart on cookie sheet.
- Bake for approximately 10-12 minutes, or just until set. Let cool on cookie sheet for a few minutes before carefully removing to a cooling rack to cool completely.