Blueberry Yogurt Cookies – Soft, Tangy, and Packed With Berries

These blueberry yogurt cookies are soft, slightly tangy, and full of juicy bursts in every bite. They bake up tender in the middle with lightly crisp edges, and they’re not overly sweet. If you love blueberry muffins and sugar cookies, this recipe lands right in the sweet spot between the two.

The yogurt adds moisture and a gentle tang that makes the flavors pop. They’re quick to mix, easy to bake, and perfect for everything from lunchbox treats to weekend baking with the family.

What Makes This Recipe So Good

• Soft and tender texture: Greek yogurt keeps the cookies moist without making them heavy.
• Bright blueberry flavor: Fresh or frozen blueberries give juicy bites in every cookie.
• Balanced sweetness: The tang of yogurt and lemon keeps them from being too sugary.
• No chill time required: The dough comes together and goes straight to the oven.
• Everyday ingredients: You probably have most of the basics in your pantry already.

What You’ll Need

• 1/2 cup (113 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 1 large egg, room temperature
• 1/3 cup (80 g) plain Greek yogurt (2% or whole milk works best)
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest (optional but recommended)
• 1 and 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1 cup blueberries (fresh or frozen; if frozen, do not thaw)
• 2 tablespoons coarse or granulated sugar for sprinkling (optional)

How to Make It

1. Prep your tools and oven. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and help the cookies spread evenly.
2. Whisk the dry ingredients. In a small bowl, whisk the flour, baking powder, baking soda, and salt.

   This prevents clumps and ensures even lift.

3. Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. This step traps air and helps create a tender crumb.
4. Add the egg, yogurt, and flavorings. Beat in the egg until smooth. Mix in the Greek yogurt, vanilla, and lemon zest.

   The mixture may look slightly curdled—that’s normal.

5. Combine wet and dry. Add the dry ingredients to the wet and mix on low until just combined. Do not overmix; stop when no streaks of flour remain.
6. Fold in the blueberries. Gently fold in the blueberries with a spatula. If using frozen berries, toss them with a teaspoon of flour first to minimize streaking.
7. Scoop the dough. Use a 1.5-tablespoon cookie scoop or spoon to drop mounds of dough onto the prepared sheets, spacing about 2 inches apart.

   Sprinkle the tops with a little sugar if you like a subtle crust.

8. Bake. Bake for 11–14 minutes, rotating the pans halfway through. The cookies should look set around the edges with pale tops and maybe a light golden ring.
9. Cool. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They’ll firm up as they cool.

Keeping It Fresh

• Room temperature: Store in an airtight container for up to 3 days.

  Place a piece of parchment between layers to prevent sticking.

• Refrigerator: Keep in a sealed container for up to 5 days. The texture stays soft and slightly cakey.
• Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature for 30 minutes.

  You can also freeze dough balls and bake from frozen, adding 1–2 extra minutes.

• Moisture tip: If cookies start to dry out, add a slice of bread to the container to help maintain softness.

Benefits of This Recipe

• Lighter than classic cookies: Greek yogurt replaces some fat and adds protein and moisture.
• Kid-friendly and packable: Soft, fruity cookies that travel well in lunchboxes or picnic baskets.
• No special equipment: A bowl, whisk, and baking sheet are all you need.
• Flexible ingredients: Works with fresh or frozen blueberries and a range of yogurt styles.
• Quick payoff: From mixing to cooling, you’ll be done in about 30–40 minutes.

What Not to Do

• Don’t overmix the dough. Overmixing makes cookies tough and dense.
• Don’t thaw frozen blueberries. Thawed berries bleed more and can turn the dough gray.
• Don’t skip the salt. A little salt sharpens the sweetness and balances the tang.
• Don’t bake until golden all over. These cookies should stay pale on top and just set around the edges.
• Don’t crowd the pan. Give cookies room to spread so they bake evenly.

Recipe Variations

• Lemon glaze: Whisk 1/2 cup powdered sugar with 1–2 teaspoons lemon juice. Drizzle over cooled cookies for a bright finish.
• Vanilla icing: Mix powdered sugar, milk, and a splash of vanilla for a simple, sweet glaze.
• Crumble top: Sprinkle a quick mix of sugar, flour, and butter over each scoop of dough for a streusel effect.
• Whole wheat twist: Swap 1/2 cup of the all-purpose flour with white whole wheat flour for a nuttier flavor.
• Citrus swap: Use orange zest instead of lemon for a softer, sweeter citrus note.
• Spiced version: Add 1/2 teaspoon cinnamon or a pinch of cardamom to the dry ingredients.
• Chocolate chip blueberry: Fold in 1/3 cup white or dark chocolate chips for a bakery-style cookie.
• Almond vibe: Add 1/2 teaspoon almond extract and top with sliced almonds before baking.

FAQ

Can I use regular yogurt instead of Greek yogurt?

Yes, but choose a thicker style if possible. If your yogurt is very thin, reduce the amount to 1/4 cup to avoid overly loose dough.

How do I keep the blueberries from bursting too much?

Use firm fresh berries or frozen berries straight from the freezer.

Fold gently and avoid using a mixer once the berries are added.

Why are my cookies spreading too much?

Your butter may have been too soft or the dough too warm. Chill the dough for 15–20 minutes, or add 1–2 tablespoons of flour to firm it up slightly.

Can I make the dough ahead of time?

Yes. Cover and refrigerate for up to 24 hours.

Let it sit at room temperature for 10 minutes before scooping if it’s very firm.

What if I don’t have lemon zest?

You can skip it or replace it with 1/4 teaspoon lemon extract. Orange zest also works well for a different twist.

How do I know when they’re done?

Edges should look set and the bottoms lightly golden, while the tops remain pale and soft. They’ll finish setting as they cool.

Can I make them gluten-free?

Use a cup-for-cup gluten-free flour blend that includes xanthan gum.

The texture will be slightly more tender but still delicious.

Are these cookies very sweet?

They’re mildly sweet, leaning toward a muffin-cookie hybrid. If you prefer sweeter cookies, add 2–3 extra tablespoons of sugar or finish with a glaze.

Final Thoughts

Blueberry yogurt cookies are the kind of easy bake that turns a regular afternoon into something special. They’re soft, fruity, and full of cozy bakery flavor without a lot of fuss.

Keep a bag of frozen blueberries on hand and you’re halfway to fresh cookies anytime. Whether you enjoy them plain or dress them up with a glaze, these are simple, reliable, and always a hit. Bake a batch, share a few, and save the rest for tomorrow—if they last that long.