Blueberry Muffin Top Cookies

Blueberry Muffins

Okay, if you’re from the east coast you might just be a huge Dunkin Donuts fan… I know I am. Growing up, going to Dunkin was apart of the family weekend routine (before heading to the flea market in Long Island where my brother and I worked with my dad). Every weekend, I would get the classic Blueberry Muffin. The crispness of the muffin top, with the glorious caramelization of the blueberries and crunch of the sugar crystals, warmed my soul like nothing else could.

One afternoon this summer, my sweet tooth was begging to be delighted, as was the pint of fresh blueberries in my refrigerator. I decided to attempt to make (Vegan) Blueberry Muffin Top Cookies with a Lemon Glaze! I know, I know… these are far from the Blueberry Muffin sold at Dunkin, but they’re just as satisfying! I hope you enjoy these as much as I did!

Blueberry Muffin Top Cookies

INGREDIENTS

• 1 cup all-purpose flour

• 1/2 tsp sea salt

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1 cup blueberries (+ 1 tbsp flour)

• 1/2 cup cane sugar

• 1/2c coconut oil, solid

• 1 flax egg

• 2 tsp vanilla extract

• 1/4 cup “buttermilk”
  (1 tsp lemon juice + 1/4 cup milk of choice)

DIRECTIONS

1. Preheat oven to 350F

2. Mix cane sugar and coconut oil until well combined and creamy

3. Blend in flax egg and vanilla extract; set aside

4. Whisk together all the dry ingredients

5. Mix wet and dry ingredients until just combined (don’t over mix)

6. Toss blueberries with flour and fold into dough

7. Refrigerate 1 hour (overnight preferably)

8. Roll into 2in balls and place on a parchment lined pan. (Flatten cookies slightly)

9. Bake for 20 mins.

10. Let cool; Then drizzle with lemon glaze (See notes)

11. Dive in!

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{NOTES}

Lemon Glaze

INGREDIENTS

• 2 tbsp confectioners’ sugar

• 1/3 cup vanilla yogurt of choice

• 1 tbsp coconut oil

• 1 tbsp lemon juice

DIRECTIONS

1. Mix until well combined

2. Pour over cake