These blueberry cookies have a streusel coating, a nice lemon flavor and are just like a blueberry muffin top! With gluten-free, whole wheat and all-purpose flour options.
This is one of my favorite recipes from my book. I tested them with gluten-free flour a while back and figured that not posting the recipe would just be mean. ;)
These are among my favorite cookies ever. I only make them for special occasions because unless they’re destined for a birthday party, BBQ or something else, I eat one after another until I feel sick or they’re all gone.
I’m normally only interested in chewy cookies. Cakey and soft cookies just aren’t my thing. These cookies are definitely an exception! They’re soft, but not cakey, and they really are just like a blueberry muffin top.
With the added streusel and lemon glaze, these blueberry cookies become dangerously addictive. You could omit the glaze but I don’t recommend skipping the streusel! It’s what makes these cookies so special.
It’s a lot more sugar than I usually use in my recipes but these cookies are worth it. They’re just so darn satisfying!
I used lemon zest and extract in these but you know what else would be awesome? Leave out the lemon and add almond extract. Blueberries + almond extract… one of the best flavor combinations ever.
If you’re paleo (or just like baking with almond flour!), go check out my paleo blueberry muffins for an amazing almond extract + blueberry treat that’s almost like angel food cake!
Covering the dough balls in the streusel can be a little messy. The streusel doesn’t want to stay put so you really have to pat it on. Once you taste these cookies, I’m sure you’ll agree with me that they’re so worth that minor annoyance!
One other thing you have to be careful about is adding the blueberries. You can’t mix them into the dough using a hand mixer or a spoon. You have to use your hands to incorporate them into the dough to ensure that they don’t break. It’s not a huge deal if a few do – it’ll just color parts of the dough blue.
If you make these, I’d love to hear how they come out! They’re a little more work than regular cookies with that streusel topping and glaze but I think Easter would be a perfect excuse to make them. :)This lemon cream cheese stuffed French toast with blueberry compote would also be an excellent Easter option! If these cookies are too sugary for you, try these low-sugar whole wheat and oatmeal blueberry muffins with lemon.
Blueberry Cookies (gluten-free, whole wheat, all-purpose flour options)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 12-15 cookies
- 3 cups (375 grams) white whole wheat flour or all-purpose flour or the gluten-free flour mix listed below
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup (225 grams) unsalted butter, softened
- 1 cup (200 grams) raw sugar or granulated sugar
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 large eggs (50 grams each, out of shell), room temperature
- 1 1/2 cups (210 grams) fresh blueberries, rinsed and patted dry with paper towels
- 3/4 cup (94 grams) all-purpose flour or the gluten-free flour mix listed below
- 1/4 cup (50 grams) light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1/8 teaspoon salt
- 1/4 cup (56 grams) unsalted butter, melted and cooled slightly
- 1 cup (120 grams) powdered sugar
- 1-2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- pinch of salt
- 2 cups (280 grams) white rice flour
- 2/3 cup (103 grams) potato starch
- 1/3 cup (40 grams) tapioca flour / starch
- 1 teaspoon xanthan gum
- 1/2 cup (70 grams) rice flour
- 2 tablespoons + 2 teaspoons (26 grams) potato starch
- 1 tablespoon + 1 teaspoon (10 grams) tapioca flour / starch
- 1/4 teaspoon xanthan gum
For the dough:
For the streusel:
For the glaze:
For the gluten-free version, use this in the dough:
For the gluten-free version, use this in the streusel:
- Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
- Prepare the cookie dough. In a medium mixing bowl, stir together the flour, salt, baking powder, and baking soda. Set the bowl aside.
- In a large bowl using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until light and fluffy.
- Beat in the lemon zest, lemon juice, vanilla extract and lemon extract.
- Add the eggs, one by one and beat until thoroughly combined. It may appear curdled.
- Add the dry ingredients to the wet mixture and beat on low just until the dough comes together.
- Pour the blueberries on top and use your hands to gently incorporate them into the dough.
- Prepare the streusel by mixing together all streusel ingredients in a small bowl.
- Roll the dough into 2" balls and roll the top and sides of each ball in the streusel. It won't stick very well so pat more streusel on top of each ball.
- Place on the prepared cookie sheet about 3" apart. It's okay if some streusel falls off the cookies.
- Bake the all-purpose version for 13-16 minutes and the gluten-free version for 16-20 minutes or until lightly browned.
- Cool for 5 minutes on the cookie sheet and then remove to a wire rack to cool completely.
- Prepare the glaze. In a small bowl, mix together the sugar, 1 tablespoon lemon juice, lemon zest, vanilla extract and salt.
- Add additional lemon juice to reach desired consistency. Drizzle over the cooled cookies.
- Store in an airtight container for up to 3 days or refrigerate for up to 5 days.
Source: My post on My Baking Addiction – Blueberry Muffin Top Cookies