Description
These blueberry muffin cookies are soft, naturally sweet, and made with just four simple ingredients—no eggs, no dairy, and no oil. They have a muffin-like texture and juicy blueberries in every bite, perfect for a wholesome snack or breakfast treat.
Ingredients
- 1 cup self-rising flour
- ½ cup dairy-free yogurt
- ⅓ cup maple syrup
- ⅔ cup fresh blueberries
Instructions
- Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper and lightly grease it.
- In a large bowl, mix self-rising flour, dairy-free yogurt, and maple syrup until a thick dough forms.
- Gently fold in the fresh blueberries without crushing them.
- Use a cookie scoop or large spoon to drop 6 portions of dough onto the baking sheet, spaced about 1 inch apart.
- Bake for 22–25 minutes, until lightly golden and the blueberries have burst.
- Let cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack.
- Cool completely for 1 hour to allow the texture to set.
Notes
- Replace self-rising flour with 1 cup all-purpose flour + 1½ tsp baking powder if needed.
- Frozen blueberries can be used—toss with 1 tbsp flour before adding to reduce excess moisture.
- Add a pinch of cinnamon or a splash of vanilla for extra flavor.
- Cookies will firm up as they cool; don’t overbake.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 95mg
- Fat: 1.5g
- Saturated Fat: 0g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
