Bakery-Style Blueberry Muffin Top Cookies with Crumb Topping
These blueberry muffin top cookies have everything you love about the best part of a bakery muffin—golden crumbs, a soft center, and bursts of juicy blueberries in every bite. Easy to make, freezer-friendly, and no mixer needed, they’re the perfect treat for breakfast, dessert, or anything in between.
Be honest — how many times have you bought or made a delicious muffin, eaten the top, and then kind of left the rest behind? There’s nothing wrong with the soft inside of a muffin, but we all know the top is where the magic happens. It’s not quite chewy, not quite crunchy, with that perfect in-between texture that makes muffin tops so irresistible.
These Blueberry Muffin Top Cookies have all of those cozy bakery muffin-top vibes in cookie form. Don’t be fooled by the two-step process. I almost talked myself out of making them because I was tired and convinced the batter plus crumbs would be a whole big to-do — but it really wasn’t. And I’m so glad I pushed myself, because they are easy, freezer-friendly, and don’t even require an electric mixer.
The crumb topping is an extra step, but it is absolutely worth it. It gives these cookies that true muffin-top feel and makes them look and taste bakery-style.
Why You’ll Love These Blueberry Muffin Top Cookies:
They’re super easy to make, they freeze beautifully, and you don’t need an electric mixer. Basically, there’s nothing stopping you.
A Few Notes
Avoid soggy-bottomed cookies by always using a real cookie sheet!
Don’t skip the crumbs. Yes, it’s an extra step, but it makes the cookies.
I used avocado oil but any neutral oil will work, such as canola oil or light olive oil.
I love the soft texture and added whole grain that spelt flour gives these cookies, but all-purpose flour works well too.
Frozen blueberries work beautifully here, so you can make these any time of year.
And if you like these, you’ll love my White Chocolate Swirl Strawberry Cookies too!
Bakery-Style Blueberry Muffin Top Cookies with Crumb Topping
Ingredients
Cookies:
- ½ cup avocado oil (or any neutral oil)
- ¾ cup brown sugar
- 1 egg
- 2 tsp vanilla extract
- 1 Tbsp milk (I used almond milk to keep it non-dairy)
- 1¾ cups spelt flour
- ¾ tsp baking powder
- ½ tsp baking soda
- 1½ cups blueberries (fresh or frozen)
Crumbs:
- 2 Tbsp avocado oil (or any neutral oil)
- 2 Tbsp (heaping) sugar
- ¾ cup spelt flour
- ½ tsp cinnamon
Instructions
- Preheat oven to 350°F and line a cookie sheet with parchment.
- In a bowl, combine all cookie ingredients besides blueberries.
- Start mixing to combine. Once the batter is about halfway mixed, add the blueberries and mix well. (It's okay if some of the blueberries break open during the mixing.)
- Scoop heaping tablespoons of batter onto lined cookie sheet and set aside.
- For the crumbs, mix together all ingredients until it forms coarse crumbs. Sprinkle on top of the cookies.
- Bake for 12-14 minutes.
Recipe by Faigy Murray | https://mykitchenmystudio.com/blueberry-muffin-top-cookies-with-crumb-topping/
