Lidey Heuck Makes a Blueberry Muffin Top ‘in Cookie Form’ for This Genius Easter Recipe

“We all know the muffin top is the best part of a muffin, and I wanted to recreate it in cookie form!” says the cookbook author and former assistant to Ina Garten

Lidey Heuck's Blueberry Muffin Cookies are best served all day.

“They’re great for an Easter brunch or lunch because they toe the line between breakfast treat and dessert," says the author of the new Cooking in Real Life cookbook.

As the name suggests, Heuck took inspiration from another baked good when crafting her recipe. “We all know the muffin top is the best part of a muffin," she says, "and I wanted to recreate the crispy edges and fluffy interior—in cookie form!”

They have "notes of vanilla, a hint of cinnamon, and of course, lots of jammy blueberry flavor!" says Heuck, who previously worked for Ina Garten.

The cookies can be made in no time, as long as you take some of the ingredients out of the refrigerator beforehand: "Make sure the butter and cream cheese are nice and soft so the dough comes together easily," Heuck explains. "Room temperature ingredients are key for fluffy, tender cookies."

Related: This Raspberry and Pistachio Crepe Cake Is a 'Great Centerpiece' for Your Easter Spread

Lidey Heuck’s Blueberry Muffin Cookies

2½ cups plus 2 Tbsp. (about 11¼ oz.) all-purpose flour

¼ cup cornstarch

1½ tsp. baking powder

1 tsp. kosher salt

⅛ tsp. ground cinnamon

1 cup (8 oz.) unsalted butter, at room temperature

2 oz. cream cheese, at room temperature

½ cup packed light brown sugar

¾ cup plus 2 tsp. granulated sugar, divided

1 large egg, at room temperature

1½ tsp. vanilla extract

1 cup fresh blueberries, rinsed and patted dry

1. Preheat oven to 350°, and line 2 baking sheets with parchment paper. Whisk together flour, cornstarch, baking powder, salt and cinnamon in a medium bowl.

2. In a stand mixer fitted with the paddle attachment, beat together butter, cream cheese, brown sugar and ¾ cup of the granulated sugar on medium-high speed until light and fluffy, about 3 minutes, scraping down sides of bowl as needed. Add egg and vanilla; beat until well combined, about 30 seconds. With mixer on low, add dry ingredients, and mix until just combined. Use a spatula to gently fold in blueberries.

3. Scoop 16 (3 tablespoonfuls or 1 ½-inch) balls of dough onto prepared pans 2 to 3 inches apart. Sprinkle tops with remaining 2 teaspoons granulated sugar.

4. Bake 1 pan at a time in oven until cookies are just starting to brown at the edges but are still soft to the touch, 20 to 22 minutes. Cool 10 minutes on pan, then transfer to a wire rack to cool completely, about 20 minutes. Store in an airtight container at room temperature for up to 3 days

Makes: 16
Active time: 30 minutes
Total time: 1 hour, 20 minutes

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