Sweet, crunchy, and fluffy Blueberry Lemon Muffin Top Cookies!
Have you tried making muffin tops at home? They are so easy! I love making them for special but simple breakfast treats. One of the great things about muffin tops is that they can easily be made a few hours ahead of time, then baked up fresh when you’re ready to go. Mmmmmmmmmm!!! Still warm from the oven baked goods… such a life luxury.
I stuffed these muffin tops with loads of fresh blueberries, a smooch of lemon zest, and a splash of vanilla – the flavor was perfect! I also topped each lid with a squiggle of lemon glaze. You know, for extra pretty points.
Oh! And just a heads up, the batter will be thiiiiiiick when you make these. That is totally normal! So be sure not to add more liquid to the mix. These muffin tops are made with rich and creamy greek yogurt, providing moist, fluffy muffin tops that won’t spread around the baking sheet! Adding additional liquid would mess that up. And we don’t want that.
If you’re a blueberry muffin fan, I can’t wait for you to try these blueberry lemon muffin TOPS. Because we all know the tops are the best part 😉
Blueberry Lemon Muffin Top Cookies
- 2 1/4 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon lemon zest
- 4 ounces unsalted butter, at room temperature
- 1 large egg, at room temperature
- 3/4 cup full fat Greek yogurt (I used Fage)
- 1 1/4 teaspoons vanilla extract
- 1 heaping cup fresh blueberries
For the glaze:
- 2 teaspoons lemon juice
- 3/4 cup confectioners sugar
- Line a large baking sheet with parchment paper; set aside.
- In a medium-sized bowl combine flour, baking powder, and salt; set aside.
- In the bowl of your mixer fitted with the paddle attachment, cream together sugar, lemon zest, and butter until well combined; about 2 minutes. Add in egg and beat until combined. Add yogurt and vanilla; beat until combined.
- Slowly add the dry ingredients into the wet ingredients, and mix until just combined. Gently fold in blueberries. The dough will be very thick at this point. That's a good thing!
- Using a 1/4 cup sized measuring utensil (or just eyeballing it), form large (about a 1/4 cup) balls of dough, and place them on the prepared baking sheet, leaving 2 inches in between for spreading.
- Place the pan in the refrigerator for one hour, and up to 4.
- Preheat your oven to 375 degrees (F) 30 minutes prior to baking.
- When ready to bake, place pan in the oven and bake for 13-15 minutes, or until the centers are set and the edges are just becoming golden - be sure not to over bake!
- Let cookies cool on the sheet pan for 5 minutes before transferring to a cooling wrack to cool completely.
- While they cool, you can make the glaze!
- Simple mix the lemon juice with the sugar, stir, then drizzle over cooled cookies.
- *Cookies will keep for up to two days when stored in an airtight container.
- *Yields approximately 12 muffin top cookies, depending on how you shape them.