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.
Add in an egg, milk, and almond extract, then beat until smooth.
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.
Scoop…
and bake!!! 
Blueberry Muffin Top Cookies
Makes 10 cookies
Adapted from Sweet B’s Impressions
Ingredients:
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
Directions:
- Preheat oven to 375 degrees. Combine flour, baking powder, and salt in a bowl, set aside.
- 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.
- 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!
- 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.
These cookies are a blast. Enjoy with a cold glass of (almond) 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?
Well, I’m midway through these and already leaving a comment. If these are anywhere near as tasty as the raw dough is, I am DONE FOR. Thank God the recipe only makes ten!
So, I made these tonight. They smelled wonderful while baking. -I halved the recipe- and adapted it a bit to make it healthier. I used whole wheat pastry flour, replaced all of the butter with a mixture of melted coconut oil, mashed banana, and apple sauce. I used 2 tbsp packed brown sugar, and 2 tbsp palm sugar, then some chopped almonds on top, Mmmm!:D I know I’m making these again.
how much melted coconut oil/mashed banana and applesauce did u use for the Blueberry Muffin Top Cookies?
[...] been thinking about other pastries that I could turn into cookies since making Blueberry Muffin Top Cookies a few weeks ago, and a quick glance at the brown bananas in my fruit basket quickly showed me the [...]
These were another good cookie for the grandbaby. I did sprinkle the top of each ball with a sugar/cinnamon mixture.
[...] Iowa Girl Eats suggests that we “stop wasting muffin stumps.” I agree! Let’s give these Blueberry Muffin Top Cookies a try and see if they are, in fact, just like muffin tops. According to Iowa Girl Eats, the [...]
I saw this recipe on Pinterest. Made them last night, and they are a huge hit!! My husband LOVES them! I’d love to try other muffin top cookies. Thanks for sharing!
I tried these but they spread out quite a bit. Do you grease the baking sheet?
I used a non-stick spray so I did not grease it, but it sounds like maybe they weren’t refrigerated long enough? That’s the only reason I can think of as to why they’d spread too thin!
I found your blog on Pinterest! I am making these right now and these are to die for! Looking forward to making some other recipes you have! I did not have almond extract so I added vanilla extract and the juice of one lemon. I didn’t want to waste the lemon and turned out great! Even my 7 year old loved them! I try not feed him process sweets-so this is a great recipe to turn to!
[...] posted a recipe for Blueberry Muffin Top Cookies a couple of months ago and it’s been on my mind ever since. I’m not sure why I [...]
I made these for some friends who are vegan. I replaced 1 egg with 1/2 a banana. My husband has eaten three of them, and hopefully there will be some left when the girls get here!!! Great recipe!
What about fresh blueberries?
I’m sure you could use fresh!
I made these for coffee clutch and the ladies loved them. One of my friends is lactose intolerant and so I used Almond milk instead. I also used one cup regular flour and 1 cup whole wheat flour, because I didn’t have enough regular flour. They were amazing and everyone asked for a copy of the recipe. Love them!!! Thank you for sharing this recipe.
[...] delicious muffin tops and wish they were still around. So I was thrilled to find this recipe for Blueberry Muffin Top Cookies. Plump and warm and oh so good. The almond extract really adds something special to them as well. [...]
[...] is its fluffy top and Iowa Girl Eats knows it as well. That is why she created these scrumptious Blueberry Muffin Top Cookies. There are many nutritional benefits to eating blueberries. Blueberries have the highest [...]
Do you think I could add some type of strussel topping to these? My bf loves the strussel and I always make him eat my muffin stumps but he gets mad that i get all the strussel with the tops! If so, how should I make it? Butter and brown sugar? Maybe a little flour?