Lemon-Blueberry Muffin Cookies

I’m always looking for something new, especially when it comes to baking.

These muffin cookies may not be out of this world in terms of being innovative or different, but they’re a fun, fresh breakfast twist on the regular old chocolate chipper. I’d save the recipe and use it again for a brunch party or even a breakfast-for-dinner kind of night.

And if you don’t like blueberries or lemon, you can always mix up the flavor combinations a bit. You could sub lemon for freshly-squeezed orange juice and pair with dried cranberries or almonds? Or maybe pear juice and crushed blackberries? Yum!

Ingredients

6 T white whole wheat flour

1 t stevia

dash of cinnamon, salt

1 flax egg (1 t flax mixed with 2-3 t water)

1 T Greek yogurt of choice (I used lemon-flavored yo)

squeeze of lemon juice

2 T nondairy milk

splash of vanilla

Directions

-Preheat oven to 375 degrees. Lightly grease a cookie tin (or muffin tin if you would like 1 big or 2 medium-sized muffins). Set aside.

-In a medium-sized bowl, combine all dry ingredients. Push dry to one side of the bowl and combine the remaining wet ingredients on the other side. Blend the two together.

-At this point, you can either fold the blueberries in now. I like to place mine right on top–to look sort of like traditional chocolate-chip cookies.

-Bake for about 10 minutes or until firm. Serve warm for breakfast or dessert.

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