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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


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


Makes 10 cookies

  • 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, http://iowagirleats.com.


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?