Blueberry Drop Cookies

One of my favorite things about summer are the fresh berries. While I love using their frozen counterpart during off seasons, there is just something about using fresh berries that make a huge difference.

When I saw a huge container of blueberries on sale at Costco, I had to stock up. I did the same thing last summer and made a ton of muffins to bring into work. This year, I decided to try something a little different and make cookies with them.

 

In the end, these cookies are almost like eating little blueberry muffin tops! Because they are a bit healthier, I wouldn’t feel too guilty about eating them for breakfast.

Blueberry Drop Cookies
Ingredients
1 cup all purpose flour
1 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt
1/2 stick of butter, softened
1/2 cup 0% Greek yogurt
1 cup sugar
2 eggs
1 tsp vanilla
zest of 1 lemon
1 1/2 blueberries

Directions
1. Preheat oven to 300 degrees.
2. In a medium bowl, mix together the flour, baking soda, cream of tartar, and salt.
3. In the bowl of a stand mixer, cream together the butter, yogurt, and sugar.
4. Once mixed together, add in the eggs one at a time and mix until just incorporated. Add in the vanilla and lemon zest until combined.
5. Remove the bowl from the stand mixer, and slowly fold in the blueberries.
6. Using a spoon, drop about 2 tablespoons of dough onto a prepared baking sheet, leaving at least 1 inch between each cookie.
7. Bake at 300 degrees for 14-15 minutes.

Enjoy!!