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!
- 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
- 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
- Line a cookie sheet with parchment paper and preheat oven to 350°.
- 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).
- 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.
- Remove bowl from stand mixer and fold in fresh blueberries.
- 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.
- 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.
- Top each dough ball with crumb topping. Lightly press the crumb topping into each dough ball without flattening it.
- Bake at 350° for about 20 minutes until the edges are a very lightly gold.
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.