Description
Soft and tender blueberry muffin cookies with a cake-like texture, bursting with juicy blueberries and a hint of vanilla sweetness.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt
- 1 cup fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
Instructions
- Preheat oven to 180°C (350°F) and line a baking sheet.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, cream butter with granulated and brown sugar until fluffy.
- Add egg and vanilla extract, mixing well.
- Stir in yogurt until combined.
- Gradually mix in dry ingredients to form a soft dough.
- Toss blueberries with flour and gently fold into dough.
- Scoop dough onto baking sheet with space between cookies.
- Bake for 12–15 minutes until edges are lightly golden.
- Cool slightly before transferring to a rack.
Notes
- Do not overmix to keep cookies soft.
- Use frozen blueberries without thawing.
- Add lemon zest for extra flavor.
- Store at room temperature up to 3 days.
- Refrigerate up to 1 week or freeze up to 2 months.
- Reheat briefly for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
