Lemon Blueberry Muffin Tops

Earlier this week, I had a sudden desire to bake something. I'd been thinking about this recipe for blueberry yogurt cookies with lemon cream cheese icing, for a while. However, when the day came to bake them, I decided to put the lemon in them instead of making the cream cheese based icing. So they turned into lemon-blueberry muffin tops. They are technically cookies, but are made with yogurt instead of oil or butter, thus the consistency is more like that of the top of a muffin top, light and spongy. Plus they are healthier than most other cookies because of the lack of butter or oil.

Here's the recipe for lemon blueberry muffin tops! 

Ingredients:
1 cup granulated sugar
1.5 cups plan Greek yogurt
1 large egg, beaten
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking pwpoder
0.5 teaspoon salt
1 cup fresh blueberries
2 teaspoons lemon juice - I made this edit to make the cookies lemony without the icing

To make the cookies:
1. Preheat the oven to 375 degrees Fahrenheit. Grease several baking sheets or line with baking paper, and set aside
2. In a large mixing bowl, mix together the sugar and yogurt, then blend in the egg, vanilla, and lemon juice 
3. In a separate bowl, whisk the flour, baking powder, and salt together, then blend it into the bowl with the yogurt mixture. Gently fold in the blueberries.
4. Drop tablespoonfuls of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. bake for about 10 minutes, until the cookies start to barely brown at the edges. Remove from the oven and let the cookies cool on the baking sheet (do not try to remove) for 2 minutes, then move the cookies to a cooling rack to cool completely. Some of the blueberries will burst during baking-this is to be expected and will not affect the taste.

If you want to make them with the lemon cream cheese icing, here's how.
Ingredients:
1 (8-ounce) package cream cheese, softened
2.75 cups confectioners sugar
0.25 cup lemon juice
2 teaspoons grated lemon zest

To make the icing:
Beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Slowly add the confectioners sugar and lemon juice and beat until creamy, about 3 minutes. Stir in the lemon zest. Spread on top of the cooled cookies.

These cookies are best if eaten within 1-2 days. Even though they look like cookies, they taste like muffin tops. These cookies are really good! And a healthy version to a typical desert.