if you’ve ever tried to bake at high altitude, you know how challenging it can be!
a few years ago i also discovered that i have a severe egg allergy. i know. the irony.
the combo of sucking at high altitude baking plus failing with the egg-replacers, basically forced me to delete all of my baking pinterest boards.
i mean….i tried.
things would look beautiful out of the oven but the moment i cut into them, it was like a crumble fest cake avalanche.
my beautiful cake baking dreams were bust. so, i pretty much gave up on the baking front.
until i met lindsey!
lindsey moved to Jackson Hole last year and has a dreamy local baking blog, The Lady In The Wild West.
she reached out to me on instagram as bloggers do and while meeting for coffee, i told her how much i loved her recipes but i sadly would never be able to try.
i basically told her it was “impossible” to bake anything without eggs at high altitude and she immediately laughed at me, followed by an “oh, i think i can.”
i challenged her to show me how and we spent all day sunday baking a few batches while sipping mimosas – the only way to bake in my opinion.
she created this recipe just pour moi: egg-free blueberry muffin top cookies
and because why would you want to eat any other part of the muffin?
scroll down to the bottom of the post for these easy steps and delicious recipe!
Blueberry Lemon Muffin Top Cookies
- 1/2 cup white whole wheat flour
- 1/2 cup all purpose flour
- 1/4 tsp + 1/8 tsp baking powder
- 1/4 tsp + 1/8 tsp baking soda
- 1/8 tsp kosher salt
- 1/3 cup granulated sugar + 1 tbsp
- 1 cup fresh blueberries
- 1/2 tsp fresh lemon zest
- 1 tsp fresh lemon juice
- 1 tbsp water
- 3 tbsp unsalted butter, cold and cut into cubes
- 1/3 cup buttermilk
- Course raw sugar for sprinkling
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a small bowl, combine the blueberries, lemon zest, lemon juice, 1 tbsp sugar, and 1 tbsp of water. Set aside.
- In a medium bowl, whisk together the flours, baking powder, baking soda, salt, and 1/3 cup sugar. Set aside.
- Add the cubed butter and, with your finger tips, blend with the flour till the mixture resembles course crumbs.
- Add the buttermilk and blueberries. Stir with a wooden spoon till the dry ingredients have absorbed. Don’t over mix.
- With a 1 1/4 inch cookie scoop, drop the dough onto lined baking sheet about 2 inches apart. Sprinkle tops with course raw sugar.
- Bake on center rack for 15 to 18 minutes till golden brown. Transfer to wire rack to cool.
- Store in airtight container at room temperature.
- Eggs help bind ingredients together and create structure in a baked good. Being these cookies are egg free, we need to replace that binding. The solution is the addition of white whole wheat flour, which is more substantial than all purpose flour. The white whole wheat flour adds stability and a hearty, slightly sweet taste.
- Buttermilk also helps bind the ingredients together, creating a fluffy texture and tangy burst of flavor.
- We use less leavening agents (baking soda and baking powder) than normal to compensate for the lack of atmospheric pressure at high-altitude.
- Because water evaporates faster at high altitude, we added an extra tbsp of water so the cookie doesn’t dry out.
- These cookies taste best fresh out of the oven with a mimosa!
