Blueberry Muffin Top Cookies

Blueberry-Muffin-Cookies

This is a great mixture of muffin and cookie.  The yogurt gives these Blueberry Muffin Top Cookies a nice tangy taste that goes well with the blueberries.

 

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 or Frozen Blueberries

 

Preheat oven to 375°.  Lightly grease two baking sheets with nonstick spray or butter.

Combine sugar and yogurt together in a large bowl.  Mix in egg and vanilla.

Stir together flour, baking powder and salt in a small bowl.  Add flour mixture to the large bowl.  Mix until combined.

Carefully fold in the blueberries.

Drop tablespoons of dough onto the baking sheets about 2 inches apart.  Bake until the cookies just start to brown, about 10 minutes.

Let cool a couple minutes on the baking sheets before transferring to cooling racks.

 

Yield: about 40 cookies

-Recipe from La Fuji Mama-

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