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Lemon Blueberry Muffin Top Cookies

These Lemon Blueberry Muffin Top Cookies are thick, tall, and cakey with bright lemon flavor and bursts of fresh blueberries in every bite. Made using the cold butter method to help them rise instead of spread, these cookies bake up like bakery-style muffin tops. Finished with a buttery streusel crumble and a sweet lemon glaze drizzle, they’re perfect for brunch, spring gatherings, or a refreshing summer dessert.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 Cookies
Course: Dessert
Ingredients Equipment Method

Ingredients
  

The Dough
  • 1 cup (2 sticks) cold unsalted butter cubed
  • 1 cup granulated sugar
  • zest of 2 large lemons
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1½ cups fresh blueberries tossed in 1 tsp flour
The Streusel Topping
  • ¼ cup all-purpose flour
  • ¼ cup granulated sugar
  • 2 tbsp melted butter
The Lemon Glaze
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice

Equipment

  • Stand mixer or hand mixer
  • Large mixing bowl
  • Rubber spatula
  • Measuring cups & spoons
  • Microplane or zester
  • Baking Sheet
  • Parchment paper
  • Wire cooling rack
  • Small mixing bowls
  • Whisk

Method
 

  1. Infuse the Sugar with Lemon Zest
    In a large mixing bowl, combine the granulated sugar and fresh lemon zest.
    Rub the zest into the sugar using your fingers.
  2. Cream the Cold Butter
    Add the cold, cubed butter to the lemon sugar.
    Using a stand mixer or hand mixer, beat for 4–5 minutes. At first, the mixture will look crumbly. Keep mixing. It will gradually become creamy while still staying cool.
    Add the eggs one at a time, mixing just until incorporated.
  3. Add the Dry Ingredients
    In the same bowl, add flour, baking powder, baking soda, and salt.
    Mix just until combined.
  4. Fold in the Blueberries
    Toss the fresh blueberries with 1 teaspoon of flour. This helps prevent them from sinking to the bottom of the dough.
    Gently fold the blueberries in by hand using a spatula.
  5. Prepare the Streusel
    In a small bowl, combine flour and sugar. Stir in the melted butter until crumbly.
  6. Scoop and Top
    Using a ¼ cup measuring cup or large cookie scoop, portion tall mounds of dough onto a parchment-lined baking sheet. Leave space between each cookie.
    Press a small amount of streusel onto the top of each mound.
  7. Bake at High Heat
    Preheat your oven to 375°F.
    Bake for 15–18 minutes, until the edges are just barely golden and the tops are set.
    Let the cookies cool completely on the baking sheet for several minutes before transferring to a rack.