Dit Bloubessie-muffinkoekies are soft 4-ingredient cookies that make you feel like you’re eating the top of a blueberry muffin in a cookie shape. Plus, they are healthier than classic cookies, made with no refined sugar, no eggs, no oil, and no dairy.
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Bloubessie-muffinkoekies
Dit Bloubessie-muffinkoekies are soft cookies that make you feel like you're eating the top of a blueberry muffin in a cookie shape. Plus, they are healthier for you made with no refined sugar, no eggs, no oil, and no dairy.
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Resensie
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Stoor in e-pos
porsies: 6 koekies
kalorieë: 151.4 kcal
Bestanddele
- 1 koppie Bruismeel - (aantekening 1)
- ½ koppie Suiwelvrye Jogurt - (aantekening 2)
- ⅓ koppie Esdoringstroop - (aantekening 3)
- ⅔ koppie Vars Bloubessies - (aantekening 4)
Optional for flavor
- 1 teelepel Vanielje-ekstrak - vir geur
- ¼ koppie Ongeraffineerde Rietsuiker - for ultra sweetenes, and firmer cookies
instruksies
- Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Oil paper with cooking oil spray. Set aside.
- In a large mixing bowl, add flour, yogurt, maple syrup, sugar, and vanilla extract if used.
- Stir with a rubber spatula until a muffin dough-like forms.
- Fold in blueberries and stir to incorporate evenly.
- Use a cookie dough scoop to grab the dough and release it on the baking sheet, leaving an inch between them. I made 6 cookies.
- Bake the cookies on the center rack for 22-25 minutes at 350°F (180°C) until the cookies are golden brown and the blueberries burst.
- Let them cool down for 10 minutes on the cooling rack. The blueberries will burst out and form a layer under the cookie that sticks to the parchment paper. Use a flat spatula to run under the cookie feet and transfer them to a cooling rack.
- Let them cool down for 1 hour to firm up and reach the best muffin texture.
Notes
Let 1: You can also use 1 cup of all-purpose flour and 1 1/2 teaspoons of baking powder. For a gluten-free option, use my glutenvrye omskakelaar, but don’t forget the baking powder. You can also make my almond flour blueberry muffins for a GF option.
Let 2: Or any yogurt you like, including Greek yogurt if you prefer to bake with dairy.
Let 3: Or coconut nectar or agave syrup.
Let 4: I don’t recommend frozen blueberries as they impact the texture. The cookies get a bit gummy. If you only have frozen blueberries, roll them in a tablespoon of flour before adding them to the batter.
stoor: Store the cookies in the fridge for up to 4 days, in a sealed box. Or freeze them in airtight Ziploc bags for up to 1 month. Thaw in the fridge the day before.
Voeding
Dien: 1cookie (recipe makes 6) | kalorieë: 151.4kcal | koolhidrate: 32.1g | proteïen: 3.3g | vet: 0.8g | Versadigde vet: 0.1g | Meervoudig onversadigde vet: 0.2g | Mono -onversadigde vet: 0.04g | natrium: 5.5mg | kalium: 74.7mg | Vesel: 1g | suiker: 13.8g | Vitamien A: 9.3IU | Vitamien C: 4.9mg | Vitamien D: 0.3mg | kalsium: 57mg | yster: 0.3mg | magnesium: 10mg | fosfor: 22.2mg | sink: 0.3mg
Bestanddele en vervangings
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Jy benodig slegs 4 basiese bestanddele om hierdie koekies te maak. Hier is hoe om hulle te kies en te ruil.
- Bruismeel – This provides the structure for the cookies. You can also use all-purpose flour with baking powder (1 1/2 teaspoons per cup). For a gluten-free option, use my glutenvrye omskakelaar, maar moenie die bakpoeier vergeet nie.
- Suiwelvrye Jogurt – This adds moisture and tenderness, creating a soft, muffin-like texture. Any yogurt works, including Greek yogurt.
- Esdoringstroop – This sweetens the cookies. Coconut nectar or agave syrup also work.
- Vars Bloubessies – These provide bursts of juicy flavor. I don’t recommend frozen blueberries as they can make the cookies gummy, but there’s a way to use them if you need to: you have to coat them with flour before incorporating them.
How to Make Blueberry Muffin Cookies
These cookies are crazy easy to whip up. Here’s how in a few pictures.
Pour all the dough ingredients into a large mixing bowl.
Roer die beslag met 'n spatel tot net gemeng.
Voeg die bloubessies versigtig by om te verhoed dat hulle breek.
Use an ice cream scoop to scoop our equal portions of batter.
Place dough balls on a baking sheet and flatten them with your hands.
Bak die koekies op die middelste rak vir 22-25 minute teen 180 °C (350 °F).
Carine se Bakwenke
Laat ek nog 'n paar wenke vir perfekte koekies deel.
- Muffin Top Texture – Expect these cookies to be soft and slightly chewy, resembling the top of a blueberry muffin.
- Sugar for Firmness – Add sugar to the batter if you prefer firmer and crispier cookies.
- Limit Blueberries – Don’t use too many blueberries (stick to my recommended amount) to prevent the cookies from becoming too soft.
- Fresh Berries Preferred – Use fresh blueberries for the best texture; frozen berries can make the cookies gummy. If using frozen, toss them in a tablespoon of flour first.
- Sagte vou – Fold in the blueberries gently to avoid crushing them.
- Scoop for Uniformity – Use a cookie dough scoop for evenly sized cookies.
- Verkoeling is die sleutel – Allow the cookies to cool completely to firm up and achieve the best muffin-like texture.
- Versigtige verwydering – Use a flat spatula to gently lift the cookies from the parchment paper after the initial cooling.
could you use oat flour instead thinking of the WW points
No, they won’t firm up or end up being a packed hard cookie that crumble appart.
I would to upgrade the recipe to a blueberry and cream ir strawberry and cream version. what do you suggest
I am not too sure…
would adding vegan cream cheese be acceptable
That’s a great idea, but I haven’t bake with that ingredient yet so I am unsure how to incorporate it in the batter without impacting your texture too much.
I just made these and they are amazing!! I added in some almond extract and it was delicious! Love all of your recipes!
I am so happy to hear that, thank you for trying my recipes!
I made these using Greek yogurt and I added a scoop of cream cheese to the middle. One of our new favorites!!
Dit klink pragtig!
I am a vegan. what can I use instead of curd or kefir. we don’t get vegan curd in indis
The recipe use dairy-free yogurt, not curd or kefir. It’s a crucial ingredient for this recipe.
Can I use coconut sugar instead of maple syrup
No, you can always swap a liquid sweetener by a liquid sweetener, not a crystal sweetener. This is because my egg-free recipes use the liquid sweeteners as a firming agent.
Another winner! I love this! Thank you so much!
Dankie !
Look delish going to try.
could we swap the blueberries for chocolate chips? (kid version here ;). – as for adult did you ever try with rasberries and a splash of lemon? wondering if it would still work.. and quantity..
You can use chocolate chips, if they are smaller than blueberries, decrease to 1/3 cup. Raspberries are great too, they tend to release more juice so I wouldn’t add lemon juice to avoid diluting the batter too much. Instead I will try 1 teaspoon lemon zest, and 1/2 teaspoon lemon extract. You can roll the raspberries in a tablespoon of flour to prevent them to release too much liquid, before stirring in the batter. I look forward to hear your feedback on these!
I just made them and they are delicious.
Dankie!