“It’s the best part! It’s crunchy, it’s explosive…it’s where the muffin breaks free of the pan and does its own thing” – Seinfeld
I wish I could jump into my TV and high five Elaine Benes for that hilarious quote because that lady is absolutely right. Muffin tops are SO much more delicious than their stumpy companions, and I really wish Elaine was a real person so I could send her this recipe for muffin top cookies! I don’t whip up sweets too often, but several batches of these cookies have been made and gobbled up by friends and family over the past few months. The taste of fresh blueberries with a hint of lemon is just delicious, and getting all that muffin top goodness without wasting a crumb? Nothing short of genius.
Blueberry Muffin Top Cookies (adapted from Iowa Girl Eats)
2 cups flour
2 tsps baking powder
½ tsp salt
½ cup softened butter
1 cup sugar
⅓ cup milk
1 tsp vanilla extract
2 tsps lemon zest
1 cup fresh blueberries
- Cream together the softened butter and sugar. Then beat in the egg, along with the milk, vanilla extract, and lemon zest
- In a separate bowl, combine the flour, baking powder, and salt
- Add the dry ingredients to the wet ingredients little by little until well combined. Then gently fold in the blueberries
- Refrigerate the dough for an hour. Drop heaping tablespoons of the dough onto a baking sheet lined with parchment paper (about 6 per sheet)
- Bake at 375° for 13-15 minutes, until the edges are golden brown. Transfer the cookies to a wire rack to cool, and sprinkle a little extra sugar on top for good measure.
- Dig in!