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Blueberry Muffin Almond Flour Cookies
5 from 21 votes

Blueberry Muffin Almond Flour Cookies

These Blueberry Muffin Almond Flour Cookies feature a soft, slightly sticky almond flour dough enriched with coconut oil and maple syrup, accented with lemon juice and optional zest. The dough is chilled for better handling and is topped with a streusel made from dough, almond flour, brown sugar, cinnamon, and fresh blueberries, giving each cookie a tender yet textured bite combining nutty, sweet, and fruity notes. They are ideal for those seeking a cookie with a muffin-like flavor profile and a balance of sweet and tangy elements.

Prep Time
10 mins
Cook Time
15 mins
Chilling
15 mins
Total Time
40 mins
Servings: 12
Calories: 127 kcal
Course: Dessert, Snacks
Cuisine: American

Ingredients

for the almond flour cookie:
  • 1 1/4 cup almond flour I use blanched super fine almond flour
  • 1/3 cup tapioca starch
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons powdered sugar or use cane sugar or light brown sugar
Wet ingredients:
  • 1 tablespoon coconut oil measure when semi solid, melt before using, semi solid, refined
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon zest, optional
  • 1/4 cup maple syrup
for the blueberry streusel topping:
  • 2 to 3 Tablespoons DOUGH from above
  • 2 tablespoons almond flour
  • 1 tablespoon brown sugar
  • salt a generous pinch
  • 1/8 teaspoon cinnamon
  • 1/2 cup blueberries preferably fresh, wash throroughtly and pat dry if using frozen berries

Instructions

    Cup of Yum
  1. Make the cookie base: In a bowl, add the dry ingredients and make sure to mix really well. Press and mix so that the almond flour lumps break down.
  2. Then melt the coconut oil. Add to the bowl.  Add the vanilla extract, lemon juice, zest and room temperature maple syrup to the dry ingredients.
  3. Mix really well until you get a dough. The dough will be somewhat sticky. That's okay. Chill it for 15 to 20 minutes.
  4. Once the dough is not too sticky, remove about 3 tbsp of the dough into another bowl. Then chill the rest of the dough for another 10-15 mins while you mix the streusel, line the baking sheet and preheat the oven to 335 deg f ( 165 deg c).
  5. Make the streusel: In the bowl with the 3 tbsp dough, add the almond flour, brown sugar, a generous pinch of salt and cinnamon, and mix really well. Mix to make a slightly dry mixture. Add more almond flour if needed a teaspoon at a time. then add the blueberries and mix in. (Add a few drops of coconut oil or maple if it gets too dry to stick a bit to the berries)
  6. Remove the chilled dough from the fridge. Then using a cookie scoop, divide the dough into equal portions. I use 1.5 or 2 tablespoon cookie scoop.
  7. Flatten these scoops onto a parchment lined baking sheet.( I usually double line the baking sheet with parchment because if your baking sheet is too thin, the almond flour bottom  can start to brown really quickly). Then top these cookies with the blueberry streusel mixture.
  8. Spread the streusel mixture evenly on all the cookies. The base cookies spread a lot so you want to cover a good portion of the top with the cookie mixture and not just the center. Lightly press the streusel in.
  9. Bake at 335 degrees Fahrenheit for 13 to 15 minutes, depending on your baking sheet and the oven. Until the edges are golden.
  10. Then remove the cookies from the oven. They will be somewhat soft. Let them cool for ten minutes, then transfer to a cooling rack and cool completely and enjoy.
  11. Store these cookies on the counter for the day and refrigerate for up to a week.

Notes

  • Use fresh blueberries for optimal flavor; if using frozen, thaw, wash, and dry them thoroughly to prevent soggy cookies.
  • Space cookies sufficiently on the baking sheet as the dough tends to spread significantly during baking.
  • For an oil-free version, omit the coconut oil and increase maple syrup by one tablespoon to maintain sweetness and moisture.
  • Lemon juice and sugar glaze can be drizzled on cooled cookies for added tang and sweetness if desired.

Nutrition Information

Calories 127kcal (6%) Carbohydrates 14g (5%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 48mg (2%) Potassium 23mg (0%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 3IU (0%) Vitamin C 1mg (1%) Calcium 36mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 127

% Daily Value*

Calories 127kcal 6%
Carbohydrates 14g 5%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 1g 5%
Sodium 48mg 2%
Potassium 23mg 0%
Fiber 2g 8%
Sugar 8g 16%
Vitamin A 3IU 0%
Vitamin C 1mg 1%
Calcium 36mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.