Tuesday, May 28, 2013

Blueberry Muffin Top Cookies

The fluffy texture and blueberry lemon flavor is reminiscent of my favorite muffins.  But, the shape says cookie.  This just means you can eat them anytime of day.  Plus, since they use yogurt instead of butter or oil, we can go ahead and call them healthy.  The batch made quite a few, and even after sending some home with friends, we were left with a lot of cookies.  I tossed them in the freezer in an effort to prevent us from eating them nonstop, and they seemed to fare well.  You can take them straight from the freezer and reheat them for about 7 minutes in a 350 oven. 

Blueberry Muffin Top Cookies
original recipe from spoon fork bacon

Yield ~48 cookies

2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup sugar
1 1/4 cups Greek yogurt
1 egg, lightly beaten
1 lemon, zested
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
1 1/4 cup blueberries

Preheat oven to 375°F.
In a large mixing bowl combine flour, baking powder, baking soda, and salt. Whisk together and set aside.
In another mixing bowl whisk together sugar, yogurt, egg, lemon zest and juice, and vanilla until fully combined.
Add the flour mixture to the yogurt mixture and stir well.
Lightly toss the blueberries in flour and then fold into the mixture.
Butter baking sheets, or line with silicone mats.
Using a cookie scoop, or a Tablespoon, drop 12 cookies on each sheet.
Bake for about 20-25 minutes or until the edges barely begin to brown.
Allow to cool on a cooling rack.


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