Blueberry Muffin Top Cookies
User Reviews
4.6
129 reviews
Excellent
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Prep Time
35 mins
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Cook Time
20 mins
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Total Time
55 mins
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Servings
12 -15 cookies
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Course
Baked Goods
Blueberry Muffin Top Cookies
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These Blueberry Muffin Top Cookies blend cookie dough with fresh blueberries, lemon zest, and juice, topped with a crumbly streusel and finished with a lemon glaze. The texture combines soft cookie centers with streusel crunch and bright citrus notes.
Description
The cookies start from a rich dough flavored with lemon zest, lemon juice, and both vanilla and lemon extracts, offering a layered citrus aroma. Fresh blueberries are gently folded in without breaking, providing bursts of juice and sweetness.
Each dough ball is rolled in a buttery streusel topping made of flour and sugars before baking. This creates a textured crust reminiscent of muffin tops. After baking, a lemon glaze made from powdered sugar and lemon juice adds tangy sweetness and a glossy finish.
This recipe can be adapted to gluten-free flours as directed, maintaining a tender crumb. Baking at 350°F with parchment paper ensures even baking and easy cleanup. These cookies are ideal for a fruity, lemony treat with a crumbly exterior and moist interior.
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Ingredients
For the dough:
- 3 cups all-purpose flour or gluten-free flour mix
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup butter softened, unsalted
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 egg room temperature, large
- 1 ½ cups blueberries rinsed and patted dry with paper towels, fresh
For the streusel:
- ¾ cup all-purpose flour or gluten-free flour mix
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ⅛ teaspoon salt
- ¼ cup butter melted and cooled slightly, unsalted
For the glaze:
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- pinch 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
- ⅔ cup potato starch
- ⅓ cup tapioca flour or tapioca starch
- 1 teaspoon xanthan gum
And this in the streusel:
- ½ cup rice flour
- 2 tablespoons potato starch 2 teaspoons
- 1 tablespoon tapioca flour or starch, 1 teaspoon
- ¼ teaspoon xanthan gum
Instructions
- 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.
Genuine Reviews
User Reviews
Overall Rating
4.6
129 reviews
Excellent
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