Blueberry Muffin Top Cookies

Makes around 22 Muffin Top Cookies

Preheat oven 425*F.

Ingredients:

*1/2 cup Butter, almost room temperature 

*3/4 cup Sugar

*2 Eggs

*3/4 cup Plain Greek Yogurt

*2 teaspoons Vanilla Extract 

*1/4 teaspoon Almond Extract

*2 cups All-purpose Flour

*2 teaspoons Baking Powder

*1/4 teaspoon Sea Salt

*1 cup Fresh Blueberries or Frozen Blueberries, not thawed

*Raw Sugar, topping

Instructions:

In a large mixing bowl cream together the butter and sugar, using a hand mixer on medium-low speed.  Then add the yogurt vanilla extract , almond extract and eggs adding them 1 at a time, mixing them until incorporated.

Sift together in a bowl the dry ingredients;  Flour, baking powder and salt.  Then add 1/3 of the dry ingredients to the creamed mixture and mix on medium-low speed until combined and smooth texture.  Stir in the blueberries.

Using a 1/4 cup scoop, scooping 6 heaping scoops of the batter onto a Silpat or Parchment covered 1/2 baking sheet, spacing as needed for muffin top cookies to spread and sprinkle the tops with raw sugar.

Bake for 11 to 12 minutes or until tops start to turn golden brown.

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Enjoy!

Lindy