First, preheat your oven to 350°F (175°C). This will ensure that your cookies bake evenly and to perfection.

Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.

In a bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together to ensure an even distribution of the leavening agents.

In another bowl, beat together the granulated sugar and egg until creamy. Add the Greek yogurt, lemon juice, vanilla extract, and lemon zest. Mix until fully combined. You’ll find yourself drawn to the fresh citrus aroma—just stunning.

Gradually add the dry mixture to the wet mixture, folding gently with a spatula or wooden spoon. Avoid over-mixing to keep those cookies tender.

Now comes the fun part! Fold in the blueberries gently, being careful not to mash them. Each blueberry should stay intact, ready to burst when bitten into.

Using a cookie scoop or tablespoon, place dough blobs on the prepared baking sheet. Space them a couple of inches apart, as they will spread slightly.

If you’re feeling a bit decadent, sprinkle a little pearl sugar on top of each mound of dough. This will add a delightful crunch.

Throw the baking sheet into the preheated oven. Bake for about 12–15 minutes or until the edges are golden brown. The centers will look slightly undercooked; that’s exactly what you want for that soft texture.

Once baked, remove the cookies and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. They’ll firm up as they cool. Now, go ahead and enjoy those delicious cookies with your favorite drink!