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 Ingredients: 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 ov...
Adventures in cooking, baking and parenting.