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
These Blueberry Muffin Cookies 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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Servings: 6 cookies
Calories: 151.4 kcal
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 Unrefined 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
Note 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 gluten-free converter, but don’t forget the baking powder. You can also make my almond flour blueberry muffins for a GF option.
Note 2: Or any yogurt you like, including Greek yogurt if you prefer to bake with dairy.
Note 3: Or coconut nectar or agave syrup.
Note 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.
Storage: 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.
Nutrition
Serving: 1cookie (recipe makes 6) | Calories: 151.4kcal | Carbohydrates: 32.1g | Protein: 3.3g | Fat: 0.8g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 5.5mg | Potassium: 74.7mg | Fiber: 1g | Sugar: 13.8g | Vitamin A: 9.3IU | Vitamin C: 4.9mg | Vitamin D: 0.3µg | Calcium: 57mg | Iron: 0.3mg | Magnesium: 10mg | Phosphorus: 22.2mg | Zinc: 0.3mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
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 (1 1/2 teaspoons per cup). For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
- 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.
I just made them and they are delicious.
Thank you!
I wonder if oat flour would work?
Can these be stored on the counter?
I didn’t have blueberries so I made these with raspberries and they were delicious and unbelievably easy. Can’t wait to make them again with blueberries.
Thank you ! I keep mine a few days on the counter, but if it’s warm where you leave, it’s better to refrigerate them because the fruit in the cookies can turn bad at room temperature.
No, it will be dense and hard.
These are amazing! I made them for the first time this morning and was skeptical because of no eggs or butter in the recipe. I added the optional vanilla and used fat free yogurt since that’s all I had. My husband I were so impressed. Thank you for a great recipe!
That’s so amazing! thank you for reporting back.
Looks delicious! Could you use almond flour for this?
No, a swap won’t firm up. But I have designed a almond flour blueberry cookie recipe for you.
Thank you!
Love these! They are super healthy and satisfying. I’ve done it a few times now and so I ve tried different fruit to vary the flavours- including one with raspberries and a pear together with 60 ml maple syrup. Thanks for your recipes, they are soo good!
Thank you! I love the pear idea, it sounds delish!
hey can I sub maple syrup with honey? thank you!
Absolutely!
Absoltuely!
WOW….As I’ve commented before…I love your recipes but need almond flour recipes. I’m SOOOO appreciative that you added a link to a recipe alternative to this one!! THANK YOU ❤️
No problem at all! I like to experiment with gluten-free flour sometimes, but it doesn’t come great all the time unfortunately. For this cookies, the almond flour version is very tasty, I hope you love it!
so yummy! I made this with Greek yogurt and it still came out so good. thank you for sharing!
That’s amazing! Thanks for sharing with me.
This worked exactly as written, thanks! So simple to make and delicious
Thank you !
Are those calories per cookie?
Yes