This post may contain affiliate links. Please read our privacy policy.

Blueberry Muffin Top Cookies are covered in streusel and drizzled with a lemon glaze. They’re perfect for breakfast, dessert, or a midday snack. Recipe contains a gluten-free option.

Blueberry Muffin Top Cookies are covered in streusel and drizzled with a lemon glaze. They're perfect for breakfast, dessert, or a midday snack. Recipe contains a gluten-free option.

These are among my favorite cookies ever. I only make them for special occasions because unless they’re destined for a birthday party, BBQ or something else, I eat one after another until I feel sick or they’re all gone. I know this from experience.

I’m normally only interested in chewy cookies. Cakey and soft cookies just aren’t my thing. These cookies are definitely an exception! They’re soft, but not cakey, and they really are just like a blueberry muffin top.

With the added streusel and lemon glaze, these Blueberry Muffin Top Cookies become dangerously addictive. You could omit the glaze but I don’t recommend skipping the streusel! It’s what makes these cookies so special.

Blueberry Muffin Top Cookies are topped with streusel and a sweet and tart lemon glaze. They're great  for breakfast, dessert, or a midday snack. Recipe contains a gluten-free option.

Covering the dough balls in the streusel can be a little messy. The streusel doesn’t want to stay put so you really have to pat it on. Once you taste these cookies, I’m sure you’ll agree with me that they’re so worth that minor annoyance!

One other thing you have to be careful about is adding the blueberries. You can’t mix them into the dough using a hand mixer or a spoon. You have to use your hands to incorporate them into the dough to ensure that they don’t break. It’s not a huge deal if a few do – it’ll just color parts of the dough blue.

I’ve only used blueberries in these cookies and I’m not very optimistic about using other types of fruit. Fresh raspberries could work as long as they’re quite firm and not super fragile.

I think cut strawberries, peaches and other fruit would make the dough too wet, which would contribute to soggy and perhaps cakey cookies. If you decide to experiment, let us know in the comments how it goes!

Blueberry Muffin Top Cookies are topped with streusel and a sweet and tart lemon glaze. TThey're loaded with fresh blueberries and perfect for summer entertaining! Recipe contains a gluten-free option.

One thing you could play around with is the type of extract and zest. I think an orange or lime version would be great, as would a version using almond extract.

Like I mentioned in these berry cookies cups, I do love my almond flavored goodies! It just pairs so well with fruit.

For another blueberry-filled treat that also tastes just like a blueberry muffin, try this blueberry coffee cake. And for something different, this creamy blueberry cream cheese pie is sure to be a hit!

Want to save this recipe?
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Blueberry Muffin Top Cookies

By: Erin
4.54 from 41 votes
Prep: 35 minutes
Cook: 20 minutes
Total: 55 minutes
Servings: 12 -15 cookies
Blueberry Muffin Top Cookies are covered in streusel and drizzled with a lemon glaze. They’re perfect for breakfast, dessert, or a midday snack. Recipe contains a gluten-free option.

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 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 with paper towels

For the streusel:

  • ¾ cup all-purpose flour or gluten-free flour mix*
  • ¼ cup light brown sugar
  • ¼ cup granulated sugar
  • teaspoon salt
  • ¼ cup unsalted butter melted and cooled slightly

For the glaze:

  • 1 cup powdered sugar
  • 1-2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla extract
  • pinch of 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:

And this in the streusel:

  • 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 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 won’t stick very well so pat more streusel on top of each ball.
  • 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, 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.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

47 Comments

  1. Alison says:

    I made these and they were delicious. The blueberrys and lemon really compliment each other and make a delicious duo

    1. Jamie says:

      So happy to hear you enjoyed the recipe. I appreciate you stopping by and leaving your feedback! Happy baking!
      -Jamie

  2. Barbara E Britton says:

    I made these last night. Followed the directions pretty much exactly and they came out PERFECTLY. They didn’t stick to the parchment paper at all as long as you let them cool off first. The stickiness only came from having a blueberry burst on the bottom or side. Anyway – just wanted you to know that they’re absolutely delicious and completely different from your average cookie. SHOW STOPPER!! Thanks for sharing it.

    1. Jamie says:

      So happy to hear you enjoyed the cookies, Barbara! Thanks so much for stopping by and leaving your feedback!
      -Jamie

  3. Veronica says:

    Hi, great recipe! Can I half the recipe as I don’t want to make as much cookies? Thanks. 

    1. Jamie says:

      Hello! I haven’t attempted halving this recipe, so I am not sure of the result. If you happen to give it a try, I’d love to know how they turned out. Thanks so much for stopping by.
      -Jamie

  4. Alicia McCormick says:

    Delicious cookies! However, I ended up with more than 12-15 and they look about the same size as your pictures. I had about 22 cookies. Certainly not a bad thing!