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!