Blueberry Muffin Top Cookies

Mom and I went berry picking the other day.  We’ve been going berry picking for as long as I can remember.  Growing up we always went strawberry picking and sometimes raspberry picking.  While it wasn’t always my favorite activity due to the bugs and accidentally picking up gross berries, we would stop at a bakery on our way home and cool off with some delicious treats.  When we got home my amazing Mom would then make jam out of the fresh berries!  So after all these years, berry picking is one of my favorite traditions!

Recently the farm we go to started having blueberry picking!  Blueberry picking is probably the best berry to take kids to.  The plants are a perfect height for kids, there aren’t a lot of bugs and the likelihood of sticking your fingers into rotten fruit is pretty minimal since the blueberries can easily fall of the bush when they’re overripe.  Blueberry picking is super easy, which means that we came home with tons of delicious blueberries!  Besides eating them by the handful, I tried these soft, cakey cookies.  You can also make them with thawed frozen blueberries, so they’re good any time of the year.

Blueberry Muffin Top Cookies

Makes about 25 cookies

Adapted from Iowa Girl Eats

  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup salted butter, room temperature
  • 3/4 cup sugar
  • 1 egg
  • 1/3 cup milk
  • 1 tsp vanilla extract
  • 1 lemon, zested
  • 1 cup blueberries, thawed if frozen

Preheat oven to 375°F.

Whisk together flour, baking powder, and salt in a bowl.  In a large bowl, cream together the butter and sugar.  Beat in the egg.  Add the milk, vanilla, and lemon zest until well combined.

Slowly stir in the dry ingredients until just combined.  Gently fold in the blueberries.

Use a cookie scoop and scoop the dough onto a greased cookie sheet.  Bake for 12-15 minutes or until slightly golden brown on the bottom.  Best served fully cooled.

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