Plant-Based Food for Everyone!

Blueberry Muffin Top Cookies

Blueberry Muffin Top Cookies

These blueberry muffin top cookies were a bit of an accidental discovery. It’s always exciting when a baking experiment somehow works out and suddenly you have a new creation! Originally, I set out to make regular blueberry cookies, but the end result came out of the oven with the texture of a fluffy muffin. A cookie/muffin hybrid? Sign me up!

Blueberry Muffin Top Cookies

Did you ever see the Seinfeld episode “Muffin Tops”? The characters decide that the best part of a muffin is the top, so they create a business out of the idea. The muffin tops are a hit, but what to do with the muffin bottoms? Suddenly they have growing mountain of muffin bottoms to dispose of and comedy pandemonium ensues… You get the picture. Well, apparently, I accidentally discovered the solution. Make blueberry muffin top cookies instead!

Blueberry Muffin Top Cookies

I was skeptical when I put these blueberry muffin top cookies in the oven, but they turned out to be delicious! Fluffy, sweet, and full of blueberries. They are wonderful warmed up with a cup of tea or as a quick snack to satisfy a sweet tooth. Either way, I think this new invention will be baked up again very soon. Yay for surprising baking discoveries!

5 from 1 vote
Blueberry Muffin Top Cookies
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Delicious blueberry cookies with a fluffy muffin texture!

Course: Dessert
Cuisine: Vegan
Servings: 18 cookies
Author: Follow the Seeds
  • 6 Tbls vegan butter, softened
  • 1/2 cups + 2 Tbls unsweetened apple sauce
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1 Tbls lemon juice
  • 1 3/4 cup all purpose flour
  • 2 tsp arrowroot starch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup frozen blueberries
  • shredded coconut optional
  1. Preheat oven to 350°.

  2. Cream together the softened vegan butter with the sugar. Add the applesauce, vanilla and lemon juice. 

  3. In a separate bowl, mix the dry ingredients together. 

  4. Combine the dry ingredients with the wet ingredients and stir to combine. 

  5. Gently mix the blueberries into the batter.

  6. Spoon small scoops of batter onto a lightly greased baking sheet. Sprinkle dough with optional shredded coconut.

  7. Bake for 12-15 minutes checking occasionally after 10 minutes. The cookies will be done when the bottoms are beginning to golden and the tops are still soft and white.  


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