Blueberry Muffin Top Cookies
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My Baking Addiction · by Erin★ 4.6 (44)

Blueberry Muffin Top Cookies

NUTRITION · PER SERVING55M COOK
CAL 32%·PRO 19%
CARBS 101G64% OF CAL
5G FIBER0G ADDED0G INTRINSIC61G OTHER35G TOTAL SUGAR
FAT 21G30% OF CAL
12G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Blueberry muffin-top cookies topped with streusel and drizzled with lemon glaze. Tender and bright, they work for breakfast, dessert, or a midday treat. A gluten-free option is included.

dessertamericanbaked goodgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 3 cups all-purpose flour or gluten-free flour mix*
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2 large eggs (room temperature)
  • 1 1/2 cups fresh blueberries (rinsed and patted dry with paper towels)
  • 3/4 cup all-purpose flour or gluten-free flour mix*
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter (melted and cooled slightly)
  • 1 cup powdered sugar
  • 1-2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 2 cups rice flour
  • 2/3 cup potato starch
  • 1/3 cup tapioca flour / starch
  • 1 teaspoon xanthan gum
  • 1/2 cup rice flour
  • 2 tablespoons + 2 teaspoons potato starch
  • 1 tablespoon + 1 teaspoon tapioca flour / starch
  • 1/4 teaspoon xanthan gum
PREP
35M
SODIUM
325MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.