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Lemon Blueberry Muffin-Top Cookies are like baking a plate full of the best part of blueberry muffins…the muffin tops! Soft and chocked full of blueberries with a lemony glaze, perfect for breakfast, tea, or just to munch on!

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I was craving a soft, fruity cookie with the recent warm weather. Lemon and blueberry are summery flavors made for each other.

Sour cream is an interesting ingredient in cookies. The high fat content and acidity adding moisture for soft cookies that stay soft for days. I wanted a cookie that was similar to a muffin top, soft and sweet with bursts of blueberries. Sour cream in this recipe helps prevent browning and adds creaminess to the dough without thinning it.

Lemon Blueberry Muffin-Top Cookies
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#beekeeperskitchen

Tips for Success

Silicone baking mats really are a kitchen essential if you love to bake cookies. I have always used parchment paper, however recently switched over to using silicone baking mats and I will never go back! They save money over the long run, not needing to be replaced. The mats are super at keeping your cookies from sticking or over-browning.

Ingredients at room temperature work best. Cold ingredients to not incorporate as well together. When at room temperature, dairy products such as eggs, butter, milk, and sour cream form a combination that traps air. This results in fluffy, light cookies and cakes.

Invest in a good cookie scoop. They make consistent sized cookies a breeze, ensuring beautiful cookies that bake evenly. This will change your cookie game in the kitchen!

Be certain to wash your berries and dry them thoroughly to not add too much water into your cookie dough. Fold them gently into the dough to prevent bursting the berries while mixing. Leaving them whole allows them to cook perfectly into the cookie, giving sweet fruity bursts of berry in each bite!

Print Recipe

Lemon Blueberry Muffin-Top Cookies

Ingredients

½ Cup Butter
1 Egg
½ Cup Sour Cream
½ TSP Vanilla
½ TSP Lemon Extract
2 TBSP Fresh Lemon Juice
Zest Two Lemons
2 Cups Flour
1 Cup Sugar
½ TSP Salt
2 TSP Baking Powder
1 Cup Fresh Blueberries Washed and dried

Lemon Glaze

2 Cups Powdered Sugar
½ TSP Vanilla Extract
2 TBSP Fresh Lemon Juice
1 TBSP Milk

Instructions

Preheat oven to 350°. Prepare baking sheet with parchment paper or silicone baking mat.
Mix together dry ingredients: flour, baking powder, and salt into a large bowl. Set aside.
In a stand mixer, whip together butter and sugar until light and fluffy.
Add in egg and sour cream. Mix until combined.
Mix in lemon juice, lemon & vanilla extract, and lemon zest.
Add dry mixture in small increments and mix until just combined.
Gently fold in blueberries with a wooden spoon until mixed throughout.
Using a cookie scoop, drop 1 tablespoon of cookie dough onto prepared cookie sheet.
Bake in oven for about 15-17 minutes until edges are golden brown.
Allow to cool on the baking sheet for about 2 minutes and then remove to a cooling rack.

Lemon Glaze

While cookies cool, mix together 2 cups of powdered sugar with vanilla extract and lemon juice. Mix and add milk slowly until glaze is desired consistency.
Once completely cooled, drizzle cookies with lemon glaze and allow to set.

These cookies do not spread too much while baking, so spacing them about an inch apart is sufficient.