Can I use frozen blueberries?

Yes. Do not thaw. Fold in gently and add about one to two minutes to the bake time. A little extra color bleed is normal.

Why did my cookies spread?

The yogurt may have been very thin or the flour under measured. Add a spoonful of flour to the next batch for a thicker dough, or chill the scooped dough for twenty to thirty minutes before baking.

Why did my cookies stick to the parchment?

Blueberry juices caramelize and can glue the bottoms. Lightly oil the parchment and slide a thin spatula under each cookie after ten minutes of cooling to release the bottoms cleanly.

Can I make them gluten free?

Yes. Use a one to one gluten free baking blend with a binder. Add baking powder and salt only if your blend does not already include them.

Do I need to chill the dough?

Not required. Chill only if you want thicker cookies or if your kitchen is very warm.

Can I use other sweeteners?

Honey or agave both work. Honey gives floral notes and a slightly firmer set. Agave tastes a bit sweeter, so reduce the optional sugar if you prefer a less sweet cookie.

How do I keep blueberries from sinking?

Honey or agave both work. Honey gives floral notes and a slightly firmer set. Agave tastes a bit sweeter, so reduce the optional sugar if you prefer a less sweet cookie.

How do I know when they are done?

The edges will look lightly golden, the tops will look set but still soft, and several berries will have burst. The centers will finish setting as they cool.

Easy Blueberry Muffin Cookies (Bakery Style)

Blueberry Muffin Cookies

Recipe by Liliya

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Total Time35 minutes
Yield6 large cookies 1x

This Blueberry Muffin Cookies is a healthy, soft, and bakery-style treat that captures the comforting flavor of a fresh blueberry muffin without needing a muffin tin. Made with self rising flour, dairy free yogurt, and sweetened naturally with maple syrup, these cookies are tender inside, lightly crisp at the edges, and bursting with juicy blueberries.

Ingredients

Scale

1 cup self rising flour
1/2 cup dairy free yogurt (unsweetened)
1/3 cup pure maple syrup
2/3 cup fresh blueberries
1 teaspoon vanilla extract (optional)
1/4 cup unrefined sugar (optional for extra sweetness)

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Instructions

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly oil it.
In a mixing bowl, combine self rising flour, dairy free yogurt, maple syrup, optional sugar, and vanilla extract until a thick muffin-like dough forms.
Gently fold in blueberries.
Scoop dough onto baking sheet, spacing evenly (makes 6 large cookies).
Bake 22–25 minutes or until edges are golden and blueberries have burst.
Cool 10 minutes on the pan, loosen with a spatula, then cool completely on a rack.

Notes

Use smaller blueberries for more even distribution.
For a sweeter, firmer cookie, add the unrefined sugar.
Frozen blueberries work; add 1–2 minutes to baking time.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 138 kcal
Sugar: 9g
Sodium: 60mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg

Find it online: https://wearerecipes.com/blueberry-muffin-cookies/