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These blueberry muffin top cookies are simply the best. I’m not exaggerating.

They are perfect for those of us who have a sweet tooth and can’t make up our minds between a blueberry muffin and a cookie. This recipe simply gives you the best of both worlds!

The glaze gives it  the final touch and it’s so easy to make. You can also use it on top of other cookies if you wish.

What kind of blueberries do I need for this recipe?

You can use frozen or fresh blueberries to make these muffin top cookies. Just know that frozen blueberries will be wetter and you will need to add a couple of minutes to the baking time. Tip: defrost frozen blueberries the night before. Thaw them in the refrigerator for best results.

Are these cookies crunchy?

These blueberry muffin top cookies are slightly crunchy thanks to the graham cookie crumbles. They do have a more cake-like consistency than other cookies.

What should I serve blueberry muffin cookies with?

These delicious cookies are perfect for breakfast, brunch or afternoon tea. I enjoy them with a latte or cup of coffee, while my husband prefers a cup of tea. My kids love dunking the cookies in cold milk, though.

Blueberry Muffin Top Cookies

Equipment

• 2 parchment lined baking sheet
• Hand or stand mixer
• Medium-large bowl
• Large (3 tbsp) cookie cutter or ice cream scooper

Prep: 7-8 mins

Bake: 13-15 mins

Yield: 12 cookies

Ingredients

For Blueberry Muffin Top Cookie

• ½ cup (1 stick) unsalted butter, softened
• ½ cup brown sugar
• ⅔ cup granulated sugar
• 1 large egg, brought to room temperature
• 1 tsp lemon extract
• 1 tsp vanilla extract
• ¼ cup sour cream
• 2 cup all-purpose flour, scooped and leveled
• 1 ½ teaspoon baking powder
• 3 tablespoon graham cracker crumbs
• ¼ teaspoon salt
• 1 cup small blueberries (fresh or frozen)
• 1/2 cup graham cracker crumbs for rolling cookies

Glaze Drizzle

• ½ cup powdered sugar
• 1/2 tsp lemon extract
• 2-3 tsp milk or water

Instructions

• Preheat the oven to 375F or 185 C 
• Line 2 baking sheets with parchment paper.
• Add butter, brown sugar and granulated sugar to a mixing bowl. Cream for 4-5 mins until light and fluffy.
• Add in the eggs, lemon extract, vanilla extract and sour cream. Mix until combined
• Add flour, baking powder, crushed graham cracker and salt. Mix until fully incorporated.
• Fold in the blueberries (if they are frozen, this will be slightly wetter than the fresh ones)
• Scoop a ball of cookie dough, roll it in the 1/2 cup crushed graham crackers.
• Place on baking sheet and press down to about 1 inch thick. For fresh blueberries bake about 13-14 mins. For frozen blueberries bake closer to 15-16 mins.
• Allow the cookies to cool completely and make the glaze
• In a small bowl add the powdered sugar, lemon extract and milk or water until smooth. If the glaze becomes too thick, add ¼ milk or water at a time and mix again. 
• Drizzle the glaze over the cookies. Pop in the fridge for about 10 mins to set.

More delicious recipes

• Gluten-free lemon blueberry muffins
• The best oatmeal chocolate chip cookies
• 3 ingredient chocolate cake

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