These gluten free blueberry muffin top cookies are a perfect way to eat a cookie while eating the best part of a muffin, the tops!
- Gluten Free Flour – flour is the base for desserts and pastries.
- Xanthan Gum – xanthan gum is only needed if the gluten free flour does not contain it.
- Blueberries – blueberries are packed with antioxidants.
- Buttermilk and baking soda – buttermilk is acidic and when mixed with baking soda helps give the cookie a light fluffy texture.
If You Use Frozen Blueberries
Blueberries are best when they are in season usually between April and September. If it is the off season or maybe you prefer to buy frozen blueberries for price or to always have available to you, then frozen blueberries work as well!
If you are using frozen blueberries, you do not need to thaw them before adding them to the batter. This ensures that they do not fall apart when folding them into the batter.
Dairy – I personally try not to eat dairy when possible, even if it is a small amount that is in a cookie. I have tried this recipe with Oat milk and Coconut milk and they both turned out well. The only difference would be the slight bite is missing.
If you want to stay away from butter, there are so many alternatives out there. Some will affect the flavor of a dish, and some will be a little more mild. Applesauce is one alternative that you can substitute using the same amount of that the recipe calls for butter. Another alternative that would not alter the flavor of the cookie is coconut oil. For this you would also use the same amount that the recipe calls for of butter.
Eggs – There are many egg substitutes out there as well. You can replace an egg with 1/2 of a mashed banana, 1/4 cup of applesauce, 1 tablespoon of ground flax seeds and 3 tablespoons of water, and more.
Storage of Muffin Top Cookies
I kept my blueberry muffin top cookies in an airtight bag for 2-3 days. I always like to throw any leftover cookies in the microwave for 10-15 seconds to heat it up and soften it before eating.
Gluten Free Blueberry Muffin Top Cookies
- 1 1/4 cup all purpose gluten free flour
- 3/4 tsp xanthan gum (do not use if the flour blend already contains it)
- 2 tbsp cornstarch
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup granulated sugar
- 3/4 cup whole blueberries (fresh or frozen)
- 8 tbsp unsalted butter melted and cooled
- 1 egg at room temperature
- 1 tsp vanilla extract
- 3 tbsp buttermilk at room temperature
- Preheat your oven to 375°F. Using a large baking sheet, place parchment paper on the sheet and set aside.
- In a large bowl, combine flour, xanthan gum, cornstarch, baking powder, baking soda, salt and granulated sugar.
- Transfer one tablespoon of the dry ingredient mixture into a small bowl. Add the blueberries to the small bowl and toss until they are coated in the flour mixture.
- Create a well in the center of the dry ingredients and add the melted and cooled butter, egg, vanilla and buttermilk. Mix until combined. Add the blueberries and gently fold them into the batter to avoid breaking their skin.
- Scoop the dough into a little over two tablespoon balls, and place them about 1 1/2 inches apart from one another. Wet your hands, and press each mound down lightly to form a disk. Sprinkle each top lightly with sugar.
- Place the baking sheet in the oven and bake until puffed and set in the center. There should be a light brown around the edging. Remove the baking sheet from the oven and let the cookies cool for about 10 minutes before cooling on a wire rack or paper towel.
In Need of Sheets?
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More Delicious Treats!
There is a magnitude of delicious treats that can satisfy your sweet tooth! Try a Blueberry Oatmeal Bake for another take on a blueberry treat!
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