Tag Archives: Blueberries

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-

Zucchini and Blueberry Bread

I originally made this bread just because I really love zucchini bread, but then realized that I could actually get Chloe to eat vegetables if they are hiding in bread!  Amazing!!  She really enjoyed this bread.  The blueberries made it very moist, so make sure you store it in the fridge if you aren’t going to eat in all in a couple days like we did.  This recipe comes from Kayln’s Kitchen.

 

Ingredients:
1 3/4 cups Whole Wheat Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Ground Cinnamon
1/4 tsp. Salt
1 cup Sugar
2 large Eggs
1/2 cup Canola Oil
1 tsp. Vanilla
2 Medium Zucchinis, coarsely grated
1 cup fresh or thawed Blueberries
1/2 cup chopped Pecans

Preheat oven to 350°F.  Spray a loaf pan with non-stick cooking spray.

Stir together the flour, baking powder, baking soda, cinnamon, and salt together in a bowl.

Beat together the sugar and eggs in a large bowl or stand mixer for about 5 minutes.  Stir in the oil and vanilla, then add the zucchini.  Stir until combined.

Add the flour to this mixture and stir to combine thoroughly.  Fold in the blueberries and pecans. Pour into the prepared loaf pan.

Bake until browned on top and a toothpick inserted in the center comes out clean, about 60-70 minutes.

Cool and enjoy!

Yield: 1 loaf

1 3/4 cups white whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon (I used Saigon Cassia Cinnamon from The Spice House)
1/4 tsp. salt
1 cup Splenda (or sugar)
2 large eggs
1/2 cup canola oil
1 tsp. vanilla (I used Mexican vanilla)
1 cup coarsely grated zucchini (I just grated with the big side of a hand grater)
1-2 T water (as needed, if batter is too stiff, I used 1 T water)
1 cup fresh or thawed blueberries
1/2 cup chopped pecans