Blueberry Muffin Cookies

Muffin tops and muffies are more and more popular in the bakery world and this is my take on the trendy combination. With the tender moistness of a muffin and the familiar shape and sweetness of a cookie, these treats are super satisfying. They’re great any time of the day. Fresh blueberries are folded into a light, buttery batter that’s baked just long enough to set. They’re soft and have a subtle sweetness that isn’t overpowering. I use Greek yogurt to replace some of the butter and increase the protein. They’re great toasted on a chilly fall night or you can freeze them for a cold and chewy dessert on a hot day. Substitute whatever fruit is in season and enjoy them year round!


  • 1/2 stick unsalted butter, softened
  • 1/2 cup plain Greek yogurt
  • 1 cup granulated sugar
  • 1 (3.4 oz) package instant vanilla pudding
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 2 1/4 cups all purpose flour
  • 1 cup fresh blueberries
  1. Preheat oven to 350 F.
  2. Sift together flour, baking soda and pinch of salt and set aside.
  3. In a large bowl, cream butter and sugars together, than add in Greek yogurt and mix until thoroughly combined.
  4. Add in pudding, eggs and vanilla and mix until combined.
  5. Add flour mixture slowly until completely incorporated. Fold in blueberries.
  6. Roll into golf ball size cookies and bake 16-18 minutes  until lightly golden brown. Allow to cool slightly before serving. Store in an airtight container.

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