A friend of mine sent this recipe to me months ago and I don’t know why I waited so long to make it. These “cookies” are more like fluffy muffin tops. I’ve only made these once and I used fresh berries. The blueberries would burst with freshness and sweetness when you bit into one of these cookies, so barring any unforeseen blueberry shortages, I plan on only using fresh berries in these cookies.
The stores and farmer’s markets now sell blueberries by the baskets! I’m in blueberry heaven. I find it impossible to eat them one at at time. I’m amazed when I watch James pluck one from the basket while I look down at my handful that I scooped up in one short second with every intention of pouring them all into my mouth at once. Anyway! When you’re wondering what to do with five pounds of blueberries, this recipe is a darn good start.
Slightly adapted from Spoon Fork Bacon
2 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 cup superfine or granulated sugar
1 1/4 cups Greek yogurt
1 egg, lightly beaten
1 tsp. fresh lemon juice
1/2 tsp. vanilla extract
1 1/4 cup fresh blueberries
Optional: garnish with slivered almonds or pearl sugar
Preheat oven to 375.
- In a large mixing bowl combine flour, baking powder, baking soda, and salt. Whisk together and set aside.
- In another mixing bowl whisk together sugar, yogurt, egg, lemon juice, and vanilla until fully combined. Add the flour mixture to the yogurt mixture and stir until little to no lumps remain. Gently fold in the blueberries.
- Line two baking sheets with parchment paper and drop 2 tablespoon sized dollops of batter about 1 inch apart. Sprinkle the tops of each cookie with a small amount of pearl sugar or almonds, or nothing at all.
- Bake for about 10-12 minutes or until the edges barely begin to brown. Carefully transfer cookies onto a cooling rack and allow to slightly cool before serving.
- Cookies can be stored in an airtight container for 2-3 days