The best part of a blueberry muffin in my opinion is the top. These blueberry muffin top cookies are exactly that and more. The soft fluffy texture inside with that crunchy munchy cinnamon topping come together to bring you your new favorite cookie.
These cookies can of course be made with any berry or nut. they are so good and highly addictive, be sure to hide them or you wont get to save them for later.
Ingredients you will need
- Melted butter- you can use margarine or coconut oil as well if you don’t want to use butter or don’t have any. I like the flavor of butter in baked goods but have had lots of success switching it for the alternatives also.
- Brown sugar – you can use granulated sugar also just use a bit less or do half of each. the brown sugar adds the rich and chewy texture that comes from the added molasses.
- Egg – used to bind all the ingredients together
- Vanilla – a classic warm flavor added to many baked ingredients.
- Flour – if you have a specific dietary need you could try to substitute the flour for your alternatives, I have not tested any of them in this recipe so if you do I would love the feedback.
- Baking soda- gives the rise to the cookie giving it that muffin texture.
- Salt – brings out the flavored of all the other ingredients.
- blueberries- use fresh or frozen thawed. if you use frozen you will have more of a blue color to the rest of you cookie. you could also try any other berry you have on hand and if you do please let me know how it turns out.
crumble topping
- Rolled oats – adds the crumble texture to the crumble topping
- Flour – you could use all oats if you don’t want to use flour or even blend some of your oats to make an oat flour.
- Brown sugar – sweetens the crumble and gives it a good crunch.
- Butter – binds the whole topping together, using butter is ideal in this part of the recipe for the taste but there are some butter alternatives now that have great taste.
- Cinnamon – adds a warm flavor to the crumble topping
- Baking powder – allows the topping to rise a bit also.
- Salt – brings out the flavor of the other ingredients and if you use kosher salt you will be able to get that sweet salty contrast.
How to make Blueberry Muffin Top Cookies
1. Pre-heat
Pre-heat oven to 375°f
2. Mix all your wet ingredients
In a large bowl cream together brown sugar and melted butter until fully combined
to the bowl add egg and vanilla, then whisk together. set bowl aside.
3. Add your dry ingredients
In a separate bowl sift flour, baking soda, and salt. Then add the dry ingredients to your bowl of wet ingredients.
Using a wooden spoon or spatula fold ingredients together until you don’t see any of the dry ingredients and everything is well combined.
4. Add your blueberries
Add blueberries and gently fold them in, being careful not to squish the berries too much but a little is ok.
cover and allow the dough to rest in the fridge while you make the crumble topping.
5. Make your crumble
In a small clean bowl add flour, brown sugar, oats, cinnamon, baking powder and salt, stir to combine.
cube the cold butter into 1-inch cubes and drop it onto the dry ingredients in the bowl.
using a fork or your fingers pinch, and crumble the butter together until everything is incorporated. you should be able to form a ball when squeezed like a snowball.
6. Assemble your cookies
line a large baking sheet with parchment paper or a silicon mat and spoon 1.5 tbsp sized mounds of the cookie dough within 2 inches of space between each cookie
With your hands grab a pinch of the crumble topping and press it into the top of each cookie.
7. Bake
Bake the cookies for 8-10 minutes until cookie is golden on the edges and the center is no longer shiny.
Allow cooling on the tray for a few minutes before transferring them to a cooling rack to cool completely.
store in an airtight container and enjoy
Blueberry Muffin Top Cookies
Equipment
- 1 cookie sheet
- 1 1.5 tbsp cookie scoop
- parchment paper
- 1 large bowl
Ingredients
- ½ cup melted butter
- 1 cup brown sugar
- 1 large egg
- ½ tsp vanilla
- 1½ cup flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup blueberries fresh or frozen thawed
crumble topping
- ¼ cup rolled oats
- ¼ cup flour
- ¼ cup brown sugar
- ¼ cup butter
- ½ tsp cinnamon
- ¼ tsp baking powder
- 1 pinch salt
Instructions
- pre heat oven to 375°f
- in a large bowl cream together brown sugar and melted butter until fully combined
- to the bowl add egg and vanilla, then whisk together. set bowl aside.
- in a separate bowl sift flour, baking soda, and salt. Then add the dry ingredients to your bowl of wet ingredients.
- using a wooden spoon or spatula fold ingredients together until you don't see any of the dry ingredients and everything is well combined.
- add blueberries and gently fold them in, being careful not to squish the berries too much but a little is ok.
- cover and allow the dough to rest in the fridge while you make the crumble topping.
- in a small clean bowl add flour, brown sugar, oats, cinnamon, baking powder and salt, stir to combine.
- cube the cold butter into 1-inch cubes and drop it onto the dry ingredients in the bowl.
- using a fork or your fingers pinch, and crumble the butter together until everything is incorporated. you should be able to form a ball when squeezed like a snowball.
- line a large baking sheet with parchment paper or a silicon mat and spoon 1.5 tbsp sized mounds of the cookie dough within 2 inches of space between each cookie
- with your hands grab a pinch of the crumble topping and press it into the top of each cookie.
- bake the cookies for 8-10 minutes until cookie is golden on the edges and the center is no longer shiny.
- allow cooling on the tray for a few minutes before transferring them to a cooling rack to cool completely.
- store in an airtight container and enjoy
