Blueberry Muffin Top Cookies


Blueberry Muffin Top Cookies are super soft and pillowy cookies that taste just like blueberry muffin tops!


Raise your hand if you like muffin tops!

Well, not that kind…

You know, the fluffy, sometimes kinda crunchy part of the muffin that bubbles over the tin, and is pretty much the best/sole reason for eating a muffin in the first place? That kind!

Stop wasting muffin stumps, and get your muffin top fix by making Blueberry Muffin Top Cookies!


These pillowy soft and sweet cookies could totally be passed off as a muffin tops. They are indistinguishable, I’m tellin’ ya!


Start by creaming together butter and sugar.

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Add in an egg, milk, and almond extract, then beat until smooth.

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Next add the secret ingredient that makes these cookies taste just like real muffin tops – lemon zest. I’m not sure why it works. All we need to know is that it does. Mmmkay?


Gradually add in flour, baking soda and salt,


then gently fold in blueberries.




and bake!!!


Blueberry Muffin Top Cookies

Makes 10 cookies


Blueberry Muffin Top Cookies are super soft and pillowy cookies that taste just like blueberry muffin tops!


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup salted butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/3 cup milk
  • 1 teaspoon almond extract
  • 2 teaspoon lemon zest, about 1 lemon
  • 1 cup frozen blueberries, thawed and drained


  1. Preheat oven to 375 degrees. Combine flour, baking powder, and salt in a bowl, set aside.
  2. In the bowl of your mixer, cream together butter and sugar until well combined. Add in egg and beat until combined. Add milk, almond extract and lemon zest then beat until combined.
  3. Slowly add dry ingredients into the wet ingredients, and mix until combined. Gently fold in blueberries. The dough will seem too thick, but just keep at it!
  4. Refrigerate the dough for at least one hour, then shape into large balls. Bake 6 to a baking sheet for 13-15 minutes, or until slightly golden brown on the bottom, and set on top. Do not overbake, Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool all the way.


Adapted from Sweet B's Impressions

This recipe is courtesy of Iowa Girl Eats,


These cookies are a blast. Enjoy with a cold glass of milk, and the realization that you’ll never have to choke down an undesirable muffin stump again. Huzzah!



What’s your favorite kind of muffin?

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  1. Olivia 01.21.2012

    I actually like the stumps too! Just not as much ;)

  2. Delicious! I used to work at Panera and one of the hottest bakery item was the muffin tops (not sure what they were actually called – muffies maybe??)

  3. carrot raisin from our local coffee shop. if you catch them fresh out of the oven on a sunday morning… ugh, heaven!

  4. These look awesome…and I totally have all of the ingredients for these. I may be adding them to my list of baking tomorrow!

  5. What a coincidence – my favorite muffin is blueberry! This is like the best of both the cookie and muffin world.

  6. Rachel 01.21.2012

    Love the photography on this post!

  7. Holly 01.21.2012

    YUUUUUUUUUUM. Definitely going to be making these!! Thanks for the recipe! Mmmmmmmmmm. (I’m drooling over here! haha.)

  8. Kocinera 01.21.2012

    These look amazing!! Blueberry muffins (especially the fluffy tops) are one of my favorite foods, so this recipe is so getting bookmarked right now. Yum!

  9. Jordan W. 01.21.2012

    Apple streusel is definitely my favorite muffin with that crispy, crunchy sweetness on top of warm gooey apple! These look delicious though I will have to try them out!

  10. Celeste B. 01.21.2012

    I love lemon poppy seed muffins!

  11. Nancy 01.21.2012

    Yum, perfect excuse to get more blueberries. Might try some baked doughnuts using part of the recipe too.

  12. Em 01.21.2012

    Looks delicious! Enjoy your sugar this weekend, girl! :)

  13. Dee 01.21.2012

    Oh I am so doing this but doing Orange zest and cranberries

    • Trisha 01.22.2012

      I was thinking the EXACT same thing. Not big on blueberries…

  14. Jeri 01.21.2012

    Almost any muffin with a cinnamon streusel topping!

  15. Maria 01.21.2012

    Great breakfast cookie:)

  16. I love, love, LOVE blueberry muffins. Cannot wait to try these – maybe tomorrow morning. Is it ok to eat blueberry muffin cookies for breakfast? I say yes!

  17. Jill 01.21.2012

    Yum….morning glory

  18. Emily 01.21.2012

    Yum – I just found a bunch of blueberries in the back of my fridge, so this is perfect! It’s like you read my mind sometimes :)

  19. Um, these look aaamazing. Blueberry muffins and scones are probably my favorite so this is a must try!

  20. Genius! Looks amazing! My favorite is blueberry or cinnamon streusel.

  21. Emily 01.21.2012

    that’s so hard….can I say blueberry/choco chip/corn and have it count as one?! I’m making these ASAP!

  22. Katie C 01.22.2012

    Mmmmm blueberry or pumpkin, it’s a toss up! These look awesome! Love that you’re drinking almond milk too, I just bought some for the first time yesterday…LOVE.

  23. Heather 01.22.2012

    Muffin tops are my favorite – I even have a muffin top pan.

    My mom has been putting lemon zest in her blueberry muffins for years – she thinks it enhances the flavor.

  24. Sara N. 01.22.2012

    I am more of a seasonal kind of muffin person. In the later part of summer and fall, I like pumpkin or apple. As spring rolls along, I start to like blueberry. I love the idea of making just the muffin tops. I’ll be experimenting with this recipe soon with some gluten-free flours. Thanks for the idea!

  25. Oh my goodness, these look amazing!!! My favorite muffins are definitely blueberry. I pinned these immediately and I think they’ll make an appearance at my house next weekend :-)

  26. Meri 01.22.2012

    Mmm you know i have some delicious fresh blueberries sitting in the fridge (why are they so delicious this time of year? I’m not sure I want to know…) These look really good and soft! Just found your blog and am excited to look through your travel pages.

  27. Love these! And the addition of lemon…one of my fav combos :)

    I think my fav muffin is a cranberry orange – sweet, cakey but still refreshing.

  28. mary 01.22.2012

    Thanks, kristin! they look incredibles! please, don’t sotp posting! kisses from madrid

  29. Rebecca 01.22.2012

    those look UHmazing. i’m not sure if i have a favorite muffin… i usually just lean toward anything with fruit.

  30. […] out one smart cookie and her delicious blueberry muffin top cookies. Share this:ShareFacebookTwitterEmailPrintLike this:LikeBe the first to like this post. This […]

  31. Rebecca 01.22.2012

    These look amazing!!! I am going to make them tonight and take them into work tomorrow morning.

  32. makenzie 01.22.2012

    they are divine!!!! thank you!! no lemons in the house, so added a little lemon juice and turned out great!!! THANK YOU!!!!

  33. Morgan 01.22.2012

    I love muffin tops! They used to sell just the muffin tops at a local deli I grew up near…my favorite is definitely any kind of cinnamon crumbish!

  34. Wowza! These look so tasty! You always come out with the BEST recipes!!!!!

  35. Well, who needs the muffin bottom? Muffin tops in cookie form are perfect — nice work! :)

  36. Life's a Bowl 01.23.2012

    The fluffy, crust top is the best part of the muffin [and cupcake :P]! I haven’t ever made homemade muffin tops [only muffins] but get my fix from VitaTops! Slightly toasted, crumbled on top of a yogurt bowl or oats, or served a la mode- I’m sold!

    Fave muffins: blueberry, cran-orange, or chocolate!

    P.S. Love the addition of lemon with blueberry!

  37. Erin 01.23.2012

    I love muffin tops! I even have a muffin top pan.

  38. lemon + blueberry is one of the best combos ever. These look so good!

  39. Seriously?! Wow, best part of the muffin…in a cookie…amazing! :)

  40. Machelle 01.23.2012

    favorite muffin is blueberry! i have not made cookies in years but i assure you i will be buying all fresh ingredients and whippin up a batch of these, for sure!! thanks for the recipe!!!! :)

  41. These look awesome. I’m looking forward to trying these. I recently made blueberry crumb muffins and everyone in my family LOVES them. I’m sure these will be a hit as well.

  42. Lisa 01.24.2012

    I am making these with raspberries and orange zest (because that is what I had) – I am very excited to see how they turn out but couldn’t wait to post and share my idea. : ) I am also going to sprinkle the tops with Sugar in the Raw for an extra crunch! Can’t wait to bring them to my morning meeting.

  43. Maria P. 01.24.2012

    Thank you again for a fabulous receipe! I made them tonight and they turned out great! I added 1 tsp of cinnamon and since I didn’t have almond extract, I substituted vanilla extract. I also added sugar to the tops and used white whole wheat flour for the all purpose flour. Yummy!!

  44. Polly 01.25.2012

    Kristin….I made these this morning, and they were even better than I imagined they’d be!! I had no lemons in the house for the zest, but they were wonderful anyway. I took the extra naughty step of rolling the balls in sugar before baking them. Thanks for the terrific recipe!

  45. […] Blueberry Top Cookies. […]

  46. Meghan 01.26.2012

    These turned out AMAZING! I loved the lemon/blueberry/almond flavour – absolutely delicious! With the fluffiest muffin top texture. Mmmmmm. The only change I made was to use 1 Tbsp less of flour, but I split the flour equally: whole wheat and all purpose. I highly recommend these!!

  47. katia 01.27.2012

    I’m planning on baking some of these tonight, but I want to sub some of the butter for a little applesauce, or mashed banana, and some coconut oil. I hope they turn out as great as these look, despite the changes I make. I just can’t think about that much butter in a cookie, especially since I’m known to have it raw as well, haha.

  48. […] Blueberry Muffin Top Cookies Slightly adapted from Iowa Girl Eats  […]

  49. Amanda 01.29.2012

    I just made these but substituted the blueberries for frozen cranberries that I had on hand and substituted orange zest for lemon zest. I put the cranberries straight in the dough without thawing them. They turned out great! Thanks for the recipe idea.

  50. Ally 01.31.2012

    Made these over the weekend and they’re delicious! I had enough dough to make about 15 cookies, though, and mine rose so much they looked like mini biscuits. Still super tasty with a lovely soft texture. The hint of lemon and almond was great. Quick tip: divide the dough into balls before chilling–makes for much easier baking!

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