Posted by Melanie | Cookies, Bars & Brownies, Desserts

Blueberry Muffin Tops

Everyone knows the best part of the muffin is the top!  These lightly lemony blueberry cookies have the taste and texture of a classic blueberry muffin with an optional oatmeal crumble topping.

Here’s the before (minus the crumble topping — if using, do put that on before putting the cookies in the oven!):



And here’s the after, with and without oatmeal crumble topping:




These muffin tops were inspired by Domestic Fit’s lemon blueberry cookies (the cakey version), which tasted so much like blueberry muffin tops to me.  Amazing discovery!  I subbed coconut oil for butter (I love the slight sweetness coconut oil brings to baked goods) and lowered the sugar a bit, then topped them with an oatmeal crumble and voila!  The ultimate blueberry muffin top was born.


Leave a comment if you make them, or follow me on Instagram here and hashtag #sunlitkitchen so I can see!


Blueberry Muffin Top Cookies
Prep time
Cook time
Total time
Skip the muffin and just eat the top with these light, cakey lemon-blueberry cookies!
Serves: 20 cookies
For the cookie dough:
  • 2 ½ cups all-purpose white flour
  • ⅔ cup packed dark brown sugar
  • ½ cup white sugar (I use ultra-fine baker’s sugar)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 7 Tablespoons coconut oil, measured when solid (or a scant ½ cup melted)
  • 2 eggs
  • ¾ cup nonfat plain yogurt
  • 3 ½ Tablespoons fresh lemon juice
  • 1 packed teaspoon lemon zest
  • 6 oz fresh blueberries
For the crumble topping:
  • ⅜ cup old fashioned oats, dry
  • ⅜ cup all-purpose white flour
  • ½ cup brown sugar, packed
  • ½ teaspoon cinnamon
  • Dash of salt
  • 2 Tablespoons coconut oil, melted
  • 1-2 teaspoons milk of choice, as needed to make clumps
  1. Line a cookie sheet with parchment paper and preheat oven to 350°.
  2. In a stand mixer, beat sugars and coconut oil till combined. Mixture will stick to the sides of the bowl; scrape it down and then add eggs. Beat for 4-5 minutes until completely combined. Mixture will be runny at this point. Add yogurt, lemon juice and zest and mix till combined (another minute).
  3. Mix flour, baking powder, baking soda and salt in a separate bowl. Add into wet ingredients on low speed until just combined. You don’t want to over-mix or beat the batter once you’ve added the baking powder and soda. Batter will be thick.
  4. Remove bowl from stand mixer and fold in fresh blueberries.
  5. Place the dough in large mounds on the parchment paper-lined cookie sheet. I made only 20 cookies with this amount of dough. Try to build the mounds up so the cookies have a good height after baking.
  6. To make the crumb topping: Melt the coconut oil then add dry ingredients. Mix with a spoon or kneed with your hands until completely mixed and clumps start to form. If the mix is too dry, add 1-2 teaspoons of milk of choice. You don’t want the crumb mixture to be wet; just moist enough to have a few clumps here and there.
  7. Top each dough ball with crumb topping. Lightly press the crumb topping into each dough ball without flattening it.
  8. Bake at 350° for about 20 minutes until the edges are a very lightly gold.
The dough does NOT need to be chilled.
The coconut oil will not make these taste coconut-y. But if you really don’t like coconut, feel free to substitute the equivalent amount of butter, softened.




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