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Blueberry Burst Yogurt Cookies

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blueberry burst yogurt cookies

More Recipes | Gluten Free | Slow Cooker Meals | Kitchen Deals

Blueberry Burst Yogurt Cookies are a happy mix between a cookie and a muffin.  They're soft and full of blueberries that burst while baking which makes them all the more delicious!  And because these cookies have plain Greek yogurt in them there is no need for butter or oil so they're healthier as well!  In fact, I let my two boys eat a couple of them for breakfast this morning.

I used a spoon to drop the dough onto the cookie sheet instead of my regular cookie dough scoop because this dough is stickier than regular cookie dough which is where the muffin-like texture comes in.  To add some extra flavor and decadence I might try adding a lemon cream cheese frosting to the top of these cookies next time!  Oh, yum!!

Take advantage of all these delicious summer blueberries and add these cookies to your baking list!

Blueberry Burst Yogurt Cookies


1 c. Sugar
1 1/2 c. Plain Greek Yogurt
1 large Egg, beaten
1 tsp. Vanilla
2 c. Flour
2 tsp. Baking Powder
1/2 tsp. Salt
1 1/4 c. fresh Blueberries


Preheat the oven to 375.  Grease your baking sheets or line them with silicone baking mats.  Set aside.

Mix together the sugar and yogurt in a large mixing bowl then blend in the beaten egg and vanilla.

In another bowl, whisk the flour, baking powder, and salt together, then add it to the yogurt mixture.  Once everything is mixed well gently fold in the blueberries using a spatula.

Drop spoonfuls of cookie dough onto the prepared baking sheets, leaving about 1 inch of space between each cookie. Bake for 10-12 minutes or until the cookies start to slightly brown at the edges.  Remove cookies from the oven and let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool completely.


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