These blueberry muffin cookies are soft, lightly sweet, and taste just like the top of a blueberry muffin baked into a cookie shape. They are made with just four simple ingredients and come together easily, making them perfect for a quick snack, breakfast treat, or healthier dessert option.

Why You’ll Love This Recipe

These cookies are incredibly easy to make and require only one bowl. They are naturally sweetened, egg-free, dairy-free, and oil-free, yet still soft and satisfying. The texture is tender and muffin-like, with juicy blueberries in every bite. They are perfect if you want a simple homemade treat without complicated steps or long ingredient lists.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup self-rising flour
• ½ cup dairy-free yogurt
• ⅓ cup maple syrup
• ⅔ cup fresh blueberries

Directions

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper and lightly grease the paper.

In a large mixing bowl, add the self-rising flour, dairy-free yogurt, and maple syrup. Stir with a spatula until a thick, muffin-like dough forms.

Gently fold in the fresh blueberries, taking care not to crush them.

Using a cookie scoop or large spoon, scoop the dough onto the prepared baking sheet, leaving about 1 inch of space between each cookie. You should get about 6 cookies.

Bake on the center rack for 22 to 25 minutes, or until the cookies are lightly golden and the blueberries have burst.

Remove from the oven and let the cookies cool on the baking sheet for 10 minutes. Carefully slide a flat spatula under each cookie and transfer them to a cooling rack.

Allow the cookies to cool completely for about 1 hour so they can firm up and develop the best muffin-like texture.

Servings and timing

This recipe makes 6 cookies.

Prep time: 10 minutes
Bake time: 22–25 minutes
Cooling time: 1 hour
Total time: about 1 hour and 35 minutes

Variations

You can replace self-rising flour with 1 cup all-purpose flour plus 1½ teaspoons baking powder.
Maple syrup can be swapped with agave syrup or coconut nectar in the same amount.
If you only have frozen blueberries, toss them with 1 tablespoon of flour before folding them into the batter to reduce excess moisture.
For firmer cookies, you can add 1 to 2 tablespoons of granulated sugar to the dough.

Storage/Reheating

Store the cookies in an airtight container in the refrigerator for up to 4 days.
To freeze, place the cooled cookies in a freezer-safe airtight container or bag for up to 1 month.
Thaw frozen cookies overnight in the refrigerator. These cookies are best enjoyed at room temperature and do not require reheating.

FAQs

Can I use all-purpose flour instead of self-rising flour?

Yes, use 1 cup all-purpose flour plus 1½ teaspoons baking powder.

Are these cookies very sweet?

They are mildly sweet and rely on maple syrup and blueberries for natural sweetness.

Can I make these cookies gluten-free?

Yes, use a gluten-free flour blend and add 1½ teaspoons baking powder.

Can I use flavored yogurt?

Yes, but it may slightly change the flavor and sweetness of the cookies.

Why do my cookies feel very soft after baking?

These cookies are meant to be soft. They firm up as they cool completely.

Can I add spices like cinnamon or vanilla?

Yes, a pinch of cinnamon or a small amount of vanilla extract works well.

How do I prevent the cookies from sticking?

Use parchment paper and let the cookies cool slightly before lifting them.

Can I make smaller cookies?

Yes, divide the dough into smaller portions and reduce baking time slightly.

Are these cookies good for breakfast?

Yes, they have a muffin-like texture and work well as a quick breakfast option.

Can I double the recipe?

Yes, simply double all ingredients and bake in batches if needed.

Conclusion

These blueberry muffin cookies are a simple and wholesome treat that delivers big flavor with minimal effort. With just four ingredients and no eggs or dairy, they are perfect for anyone looking for an easy, lighter homemade cookie that still feels comforting and satisfying.

Blueberry Muffin Cookies (4 Ingredients, No Eggs, No Dairy)

These blueberry muffin cookies are soft, lightly sweet, and taste just like the top of a blueberry muffin baked into a cookie shape. They are made with just four simple ingredients and come together easily, making them perfect for a quick snack, breakfast treat, or healthier dessert option.

Why You’ll Love This Recipe

These cookies are incredibly easy to make and require only one bowl. They are naturally sweetened, egg-free, dairy-free, and oil-free, yet still soft and satisfying. The texture is tender and muffin-like, with juicy blueberries in every bite. They are perfect if you want a simple homemade treat without complicated steps or long ingredient lists.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup self-rising flour
• ½ cup dairy-free yogurt
• ⅓ cup maple syrup
• ⅔ cup fresh blueberries

Directions

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper and lightly grease the paper.

In a large mixing bowl, add the self-rising flour, dairy-free yogurt, and maple syrup. Stir with a spatula until a thick, muffin-like dough forms.

Gently fold in the fresh blueberries, taking care not to crush them.

Using a cookie scoop or large spoon, scoop the dough onto the prepared baking sheet, leaving about 1 inch of space between each cookie. You should get about 6 cookies.

Bake on the center rack for 22 to 25 minutes, or until the cookies are lightly golden and the blueberries have burst.

Remove from the oven and let the cookies cool on the baking sheet for 10 minutes. Carefully slide a flat spatula under each cookie and transfer them to a cooling rack.

Allow the cookies to cool completely for about 1 hour so they can firm up and develop the best muffin-like texture.

Servings and timing

This recipe makes 6 cookies.

Prep time: 10 minutes
Bake time: 22–25 minutes
Cooling time: 1 hour
Total time: about 1 hour and 35 minutes

Variations

You can replace self-rising flour with 1 cup all-purpose flour plus 1½ teaspoons baking powder.
Maple syrup can be swapped with agave syrup or coconut nectar in the same amount.
If you only have frozen blueberries, toss them with 1 tablespoon of flour before folding them into the batter to reduce excess moisture.
For firmer cookies, you can add 1 to 2 tablespoons of granulated sugar to the dough.

Storage/Reheating

Store the cookies in an airtight container in the refrigerator for up to 4 days.
To freeze, place the cooled cookies in a freezer-safe airtight container or bag for up to 1 month.
Thaw frozen cookies overnight in the refrigerator. These cookies are best enjoyed at room temperature and do not require reheating.

FAQs

Can I use all-purpose flour instead of self-rising flour?

Yes, use 1 cup all-purpose flour plus 1½ teaspoons baking powder.

Are these cookies very sweet?

They are mildly sweet and rely on maple syrup and blueberries for natural sweetness.

Can I make these cookies gluten-free?

Yes, use a gluten-free flour blend and add 1½ teaspoons baking powder.

Can I use flavored yogurt?

Yes, but it may slightly change the flavor and sweetness of the cookies.

Why do my cookies feel very soft after baking?

These cookies are meant to be soft. They firm up as they cool completely.

Can I add spices like cinnamon or vanilla?

Yes, a pinch of cinnamon or a small amount of vanilla extract works well.

How do I prevent the cookies from sticking?

Use parchment paper and let the cookies cool slightly before lifting them.

Can I make smaller cookies?

Yes, divide the dough into smaller portions and reduce baking time slightly.

Are these cookies good for breakfast?

Yes, they have a muffin-like texture and work well as a quick breakfast option.

Can I double the recipe?

Yes, simply double all ingredients and bake in batches if needed.

Conclusion

These blueberry muffin cookies are a simple and wholesome treat that delivers big flavor with minimal effort. With just four ingredients and no eggs or dairy, they are perfect for anyone looking for an easy, lighter homemade cookie that still feels comforting and satisfying.

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