These Blueberry Muffin Cookies 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.
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Blueberry Muffin Cookies
Ingredients
- 1 cup Self-Rising Flour - (note 1)
- ½ cup Dairy-Free Yogurt - (note 2)
- ⅓ cup Maple Syrup - (note 3)
- ⅔ cup Fresh Blueberries - (note 4)
Optional for flavor
- 1 teaspoon Vanilla Extract - for flavor
- ¼ cup Sugar - for ultra sweetenes, and firmer cookies
Instructions
- 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
Nutrition
Ingredients and Substitutions
You only need 4 base ingredients to make these cookies. Here’s how to pick and swap them.
- Self-Rising Flour – This provides the structure for the cookies. You can also use all-purpose flour with baking powder (2 teaspoons per cup).
- Dairy-Free Yogurt – This adds moisture and tenderness, creating a soft, muffin-like texture. Any yogurt works, including Greek yogurt.
- Maple Syrup – This sweetens the cookies. Coconut nectar or agave syrup also work.
- Fresh Blueberries – 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.
Stir the batter with a spatula until just combined.
Gently incorporate the blueberries to avoid breaking them.
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.
Bake the cookies on the center rack for 22-25 minutes at 350 °F (180 °C).
Carine’s Baking Tips
Let me share a few more tips for perfect cookies.
- 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.
- Gentle Folding – Fold in the blueberries gently to avoid crushing them.
- Scoop for Uniformity – Use a cookie dough scoop for evenly sized cookies.
- Cooling is Key – Allow the cookies to cool completely to firm up and achieve the best muffin-like texture.
- Careful Removal – Use a flat spatula to gently lift the cookies from the parchment paper after the initial cooling.
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