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These Blueberry Muffin High Cookies are smooth and cakey, like a muffin, however flatter, like a cookie! Made with contemporary blueberries and healthful components, you’ll love them for breakfast or as a wholesome candy deal with. Vegan and Gluten-Free; Nut-Free Choice.
These Wholesome Blueberry Muffin High Cookies have the fluffy, domed tops of a muffin and the crisp edges and smooth facilities of a basic cookie. Better of all, they’re naturally sweetened and simple to make with healthful components. Each dessert and breakfast in a single superb deal with!
Desk of Contents
All About This Muffin-Cookie Hybrid 🫐
The muffin high is 100% the most effective a part of the muffin. It’s crisp across the edges, smooth and fluffy within the center, and a lot extra satisfying to eat. I’m not saying I might rip the highest off of those Vegan Chocolate Chip Muffins and go away the stumps….however I might be mendacity if I mentioned I wasn’t tempted 😉
These Blueberry Muffin High Cookies take that very same muffin high magic and put it in a candy and attractive cookie. They’ve a fluffy texture, like a muffin high, however are flatter, like a cookie! I make them the minute contemporary blueberries come into season.
And simply as a enjoyable bonus, these muffin high cookies are naturally gluten-free due to a handful of healthful components, like oat and almond flour, rolled oats, maple syrup, and applesauce. They’re excellent for a mid-morning or afternoon snack – and as a wholesome dessert!
Components for Blueberry Muffin Cookies
Similar to my Blueberry Cookies, these muffin high cookies name for a mixture of healthful, gluten-free components. These are the important thing gadgets you’ll want:
- Oat and Almond Flour: this gluten-free flour combo provides these cookies the most effective chewy, fluffy, and hearty texture. You may at all times change the almond flour with an extra 1/4 cup oat flour if that’s all you have got at residence, however the cookies can be barely much less fluffy.
- Blueberries: the most effective blueberries pop up on the farmers market and in grocery shops throughout late summer season (often July via September). These juicy berry bursts are so good in these cookies!
- Sweeteners: the cookies are naturally sweetened with applesauce and maple syrup.
- Rolled Oats: bear in mind to make use of licensed gluten-free rolled oats to maintain these blueberry cookies gluten-free. Fast oats ought to work instead, however I haven’t examined it.
How one can Make Blueberry Muffin High Cookies
- Combine the applesauce, maple syrup, almond butter, and vanilla collectively in a big bowl.
- Add the dry components to the bowl with the moist components and combine till a thick batter types. Fold within the oats and blueberries.
- Scoop among the dough out of the bowl and onto a ready baking sheet to kind the “muffin tops.”
- Bake the cookies till the perimeters are barely golden.
- Let the cookies cool earlier than serving. Get pleasure from!
Caitlin’s Professional Tip: Use a cookie scoop to form muffin-like cookie dough balls. Scoop among the batter out of the bowl and onto the ready baking sheet with out flattening it. We wish the balls to remain spherical for these signature domed tops.
Serving Solutions
These wholesome blueberry cookies are nice morning, midday, and evening! Since they’re produced from a whole lot of the identical components as this Blueberry Baked Oatmeal and these Lemon Blueberry Muffins, I’m not against having one or two cookies for breakfast within the morning.
And as a giant blueberry fan, I’ll fortunately seize a cookie once I need a wholesome dessert or once I’m craving a candy deal with (which is at all times). Professional tip: pair them with a scoop of vegan vanilla ice cream and further contemporary blueberries for a implausible summer season deal with.
For those who’re on the lookout for extra wholesome vegan cookie recipes, you’ll additionally love these Healthful & Chewy Ginger Molasses Cookies, these Wholesome Chickpea Chocolate Chip Cookies, and these Banana Oatmeal Breakfast Cookies!
How one can Retailer Blueberry Cookies
Retailer the baked and cooled cookies in an hermetic container on the kitchen counter for as much as 3 days, within the fridge for as much as 5 days, or within the freezer for as much as 2 months.
You’re positively going to need to heat up the chilled or thawed cookies earlier than serving. A couple of minutes within the toaster oven provides the cookies the most effective crispy edges and a mouthwatering fluffy texture, identical to an actual blueberry muffin!
Substitutions and Variations
- Frozen Blueberry Substitute: This recipe works with frozen blueberries. Don’t thaw them forward of time—simply toss them into the batter whereas they’re nonetheless frozen stable. In the event that they soften in any respect, their juices will bleed into the cookie dough, turning it blue.
- Nut-Free Choice: Change the almond flour with an extra 1/4 cup of oat flour and use an equal quantity of sunflower seed butter or tahini as an alternative of almond butter.
- Low Sugar Choice: Omit the maple syrup and use an additional 1/4 cup of applesauce to maintain this recipe freed from added sugar.
- Add Lemon Zest: Mix the zest from one lemon with the moist components. Tart lemon and candy blueberries go so properly collectively!
Recipe FAQs
I solely examined these cookies with almond flour and oat flour, however 1 cup of all-purpose flour would possibly work as an alternative choice to each. Let me know in the event you attempt it!
You may change the blueberries with contemporary raspberries, halved cherries, or diced strawberries in the event you’d choose.
The cookies would possibly unfold and flatten within the oven in case your baking powder is previous, if the cookie dough was overmixed, or if the dough was too moist.
Get pleasure from! For those who make this recipe and resolve to share it on Fb or Instagram, don’t neglect to tag me @FromMyBowl+ #FromMyBowl! I might additionally adore it in the event you might go away a remark under with a recipe ranking! Thanks for the assist 😊
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Prep: Preheat the oven to 350F. Line a baking sheet with parchment paper or a silicone baking mat and put aside. Pat your blueberries dry with a clear kitchen towel of paper towels when you have simply washed them
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Moist Components: Add the applesauce, maple syrup, almond butter, and vanilla (if utilizing) to a big mixing bowl. Use a whisk to combine properly, till the almond butter and applesauce are evenly mixed.
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Dry Components: Add the oat flour, almond flour, floor flax, baking powder, cinnamon (if utilizing), and salt to the bowl and blend properly, till a thick batter types. Add the rolled oats and blueberries and use the spatula to softly fold them into the batter, till mixed.
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Kind “Muffin Tops”: Use both a 1/3 cup cookie scoop or 1/3 measuring cup and spatula to scoop a heaping 1/3 cup “cookie” out of the batter, then place it on the ready baking sheet with out flattening it. Repeat with the remaining batter; it is best to have 8 medium cookies. (Tip: the cookie scoop makes the most effective muffin-like balls, however you may as well use barely damp fingers to re-shape your cookies in the event you use the measuring cup technique as an alternative)
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Bake: Bake within the center rack of the oven for 22 to 25 minutes, till the cookies have unfold and the outer edges of the cookies are simply barely brown.
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Cool: Take away from the oven and let the cookies relaxation on the baking sheet for 20 minutes, to agency up. Then, use a agency spatula to switch them to a wire rack and let cool fully.
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Serve & Retailer: Serve instantly, or retailer any leftovers in an hermetic container within the fridge for as much as 5 days, or freeze for as much as 2 months and thaw when the craving strikes 🙂 Reheat thawed cookies within the toaster oven for a couple of minutes for the most effective crispy edges and texture!
- Almond Butter: You may change the almond butter with one other nut or seed butter, simply bear in mind the one you select will have an effect on the ultimate taste of the cookies.
- Oat Flour: Mix 1 cup of quick-cooking or rolled oats in a high-speed blender for 45 seconds to make oat flour, or use store-bought oat flour Almond Flour: you may change the almond flour with an extra 1/4 cup oat flour. The cookies can be barely much less fluffy, however nonetheless scrumptious!
- Low Sugar Choice: Omit the maple syrup and use an additional 1/4 cup of applesauce to make this recipe fully added sugar free Nut-Free Choice: use 1/4 cup oat flour instead of the almond flour, and use sunflower seed butter or tahini instead of the almond butter.
- Frozen Blueberries: You may as well make this recipe with frozen blueberries, however I like to recommend including them to the batter fully frozen. Their juices will bleed extra into the batter and within the oven, which can discolor the cookie batter barely.
Energy: 244kcalCarbohydrates: 33gProtein: 7gFats: 10gSaturated Fats: 1gPolyunsaturated Fats: 2gMonounsaturated Fats: 3gTrans Fats: 0.004gSodium: 240mgPotassium: 214mgFiber: 5gSugar: 11gVitamin A: 19IUVitamin C: 3mgCalcium: 159mgIron: 2mg
