Blueberry Muffin Tops

Everyone loves muffin tops because they’re like cookies. What we crave is the crunch of the craggy top and the edge. To get it, you don’t need a special pan, you just need this batter. These taste like a good old-fashioned blueberry muffin, with an added wheaty depth. Baking them as small mounds means more crisp parts and just enough cakey center.

makes about 3½ dozen

no eggs, no nuts

1. Position a rack in the center of the oven and preheat to 375°F. Line two large cookie sheets with parchment paper.

2. Toss the blueberries with the lemon juice and 1 tablespoon of the sugar in a small bowl. Whisk both flours, the baking powder, baking soda, salt, and the remaining ⅓ cup (69 g) sugar in a large bowl. Add the butter and toss to coat with the flour mixture, then cut into the dry ingredients using a pastry cutter or your fingertips until coarse crumbs form. Add the buttermilk and the blueberries and gently fold in until the dry ingredients are evenly moistened and the dough forms large clumps.

3. Using a 1½-teaspoon (1¼-inch) cookie scoop or a teaspoon measure, drop the dough by rounded teaspoons onto one of the prepared sheets, spacing them 2 inches apart.

4. Bake until the cookies are golden brown, 15 to 20 minutes. While the first batch bakes, drop the remaining dough on the second sheet. Bake after the first sheet comes out.

5. Cool on the sheet on a wire rack. Serve warm or at room temperature.

MAKE AHEAD

These taste best the day they’re made, but they will keep at room temperature overnight.