Blueberry Muffin Cookies

My niece Abi turns 7 next week (as I learned when I forgot how to do math and she pointed it out to me!), so of course I had to include some birthday baking when I sent along her gift.  And this is a child who loves a blueberry muffin.  If it's on the menu, she'll order it,no need to think twice.  So as an ode to her favorite breakfast treat, I wanted to make a cookie version--one of my favorite things to do.   And this version is amazing!  A fluffy, tender, soft texture inside with a light sweetness.  Then you bite a blueberry and it just explodes, filling your mouth with that wonderful berry flavor.  Dave was amazed at how spongy these cookies turned out, nothing at all like a cookie, but very much like a muffin.  I hope Abi enjoys them as much as we did!

When I saw this recipe on Pinterest from Rachael at La Fuji Mama, I pinned them with Abi in mind.  Rachael included a lemon cream cheese frosting, but I wasn't sure if Abi would enjoy them as much, so I kept them plain (although I'm sure with a bit of frosting, these would be amazing).  I kept my method the same, and was glad the cookies didn't spread (I was afraid the would all get stuck together on the pan).  Next time, I'll take more care to create more even balls before baking since these fun geometric shapes aren't exactly what I was going for.  More blueberries certainly wouldn't hurt, so I might try these again this summer with the small, sweet Maine blueberries are in season so I can get more blueberries per bite.  I also thought these would be delicious with chopped strawberries, some raspberries or even chunks of peaches.  If there is a fruity muffin flavor out their, I'm sure it would be perfect substituted into this cookie batter for an excellent twist on both muffins and cookies.

Blueberry Muffin Cookies

Ingredients

1 cup sugar
1 1/2 cups plain Greek yogurt
1 egg
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries

In a large bowl, combine sugar and yogurt and whisk to combine.

In a small bowl, beat egg lightly and add vanilla.  Add to sugar/yogurt mixture and beat to incorporate.

In a medium bowl, whisk together flour, baking powder and salt.  Add to yogurt mixture and stir until the flour is completely incorporated.

Wash blueberries and pick through to remove any stems.  Fold into batter.

Drop by rounded spoonfuls (Note: I used a small cookie scoop) onto parchment or Silpat lined baking sheets.

Bake at 375 degrees F for 10 minutes or until edges just begin to lightly brown. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.  Remove from oven and let cool on pans for 2-3 minutes before transferring to wire racks to cool completely.  Store in an airtight container.

Makes about 3 1/2 dozen cookies.

Happy Baking,
The Cookie Princess

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