Blueberry muffin top cookies from Small Batch Cookies: Deliciously Easy Bakes for One to Six People (page 22) by Edd Kimber

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fresh blueberries for frozen blueberries.

  • Skamper on August 18, 2025

    Wow, these were delicious. Using my ice cream scoop I got 8 cookies, about 4" in diameter each. Will definitely make them again, but will make smaller cookies. Would even try doubling or tripling the recipe to make a traditional batch size. I didn't find the dough too difficult to work with, but I couldn't get the topping to hold together in a ball - in the end this didn't matter. Such a delicious, unusual cookie.

  • Charlotte_vandenberg on October 04, 2024

    Couldn’t agree more with foodycat: looks like a mess, turns out wonderful. I got 8 1/4 spoon cookies and had leftover streusel topping. Timing from the recipe was right in my oven.

  • Foodycat on September 23, 2024

    HOLD YOUR NERVE AND TRUST THE PROCESS. The recipe says "cake like batter" - I had quite a stiff dough, that was really hard to incorporate the blueberries into, so they got quite broken up, even used direct from the freezer. Then it was really difficult to portion the cookie dough - it stuck to the scoop and looked a total mess on the tray. And I baked them for an extra 5 minutes because I really didn't think they were there at 20 minutes. BUT they are a fabulous cookie. Very much like a muffin top - lovely flavour, beautiful texture. I only used about 2/3 of the struesel mix, but it would be difficult to make in an even smaller quantity.

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