Blueberry Muffin Top Cookies
The ultimate treat for summer days, these Blueberry Muffin Top Cookies combine the fluffy texture of muffins with the delightful sweetness of fresh blueberries. Perfectly soft and bursting with flavor, these cookies are sure to impress. Make them for your next gathering or just to satisfy your own cravings!
Equipment
- Wooden Spoon
- Mixing Bowl
- Oven
- Baking Sheet
Ingredients
- 3 cups all-purpose flour or gluten-free flour mix
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ 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 ½ cups fresh blueberries, rinsed and patted dry
- ¾ cup all-purpose flour or gluten-free flour mix
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ⅛ teaspoon salt
- ¼ cup unsalted butter, melted and cooled slightly
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- pinch salt
- 2 cups rice flour
- ⅔ cup potato starch
- ⅓ cup tapioca flour / starch
- 1 teaspoon xanthan gum
- ½ cup rice flour
- 2 tablespoons + 2 teaspoons potato starch
- 1 tablespoon + 1 teaspoon tapioca flour / starch
- ¼ teaspoon xanthan gum
Instructions
- Preheat the oven to 350°F and line a baking sheet with 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.
- Place on the prepared cookie sheet about 3" apart. It’s 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, 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.
Notes
- Storage: To store leftovers, keep the cookies in an airtight container at room temperature for up to 3 days.
- Freezing: You can freeze these cookies for up to 3 months. Just ensure they are well-wrapped.
- Pairing: These cookies pair wonderfully with a cup of tea or coffee.
- Serving Suggestions: Drizzle with additional glaze before serving for an extra touch.
- Variations: Experiment by adding different berries or spices to the mix.