We’ll say 12 to be safe. But 14 may be more accurate. The batter was so freaking delish that I contemplated calling it “dip” and moving on with my life. Why subject something so delectable to the unpredictableness of the oven?! Well I did. And guess what. They were even BETTER. Upon first bite, my blueberry breakfast prayers were answered. These are soft and light and cakey, not chewy or crispy or cookie-ish. They’re pretty much muffin tops. But when you’ve posted a trillion and seven muffin recipes and when you know bars are the devil to photograph and when you know laziness trumps everything else on a Sunday, you form the batter into blueberry blobs and call them cookies. For breakfast.
Because that implies that they’re healthier than your average cook-a-dee, which they most certainly are. I used Silk’s new Blueberry Dairy Free Yogurt Alternative, which is made from cultured soy milk. You would NEVER guess that it wasn’t regular yogurt. It’s super smooth, creamy, perfectly sweet, and packed with plant-powered protein from non-GMO soybeans. It’s also free of dairy, cholesterol, saturated fat, and carageenan. Have your calcium and vitamin D and eat ’em, too. Dreamy, right? Your gut will just love love love all those probiotics, too.
My obsession with these breakfast cookie muffin biscuit bars runs so, so deep. Promise me you’ll make them and try your best not to cry rivers of joy when you lay mouth on one or four hot outta the oven. Print [Tweet “The Ultimate Blueberry Muffin Breakfast Cookies via @TheHummusapien @LoveMySilk #TastetheGoodness #ad”]
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
