Blueberry Muffin Tops

Name: Blueberry Muffin Tops
Total time: 1200 s
Yield: 25 servings
Cuisine: American
Ingredients: 1 Roll (16 .5 ounce)refrigerated sugar cookie; 1 1/4 cup flour, divided; 1/4 cup sugar; 2 tbsp butter; 1/2 tsp Baking powder; 1/4 tsp Baking soda; 3 oz Cream cheese, softened; 1 egg; 1/3 cup milk; 2 tbsp Lemon juice; 1 1/4 cup Fresh or frozen(thawed) blueberries

Kristina @cook_3515722

This is from a Pillsbury magazine

Kristina @cook_3515722

This is from a Pillsbury magazine

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Ingredients

20 mins

25 servings

1Roll (16 .5 ounce)refrigerated sugar cookie
1 1/4 cupflour, divided
1/4 cupsugar
2 tbspbutter
1/2 tspBaking powder
1/4 tspBaking soda
3 ozCream cheese, softened
1egg
1/3 cupmilk
2 tbspLemon juice
1 1/4 cupFresh or frozen(thawed) blueberries

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Steps

20 mins

1

Let cookie dough stand at room temp for 10 minutes to soften. Meanwhile, heat oven to 350. line 2 cookie sheets with parchment paper. In small bowl mix 1/4 cup of flour, sugar, and butter with fork until crumbly for crumb topping.
2

In another small bowl mix remaining 1 cup flour,baking powder, and baking soda
3

In medium bowl beat dough and cream cheese with electric mixer on medium speed until blended. Next add egg, milk, and lemon juice until blended.
4

Stir in flour mixture just until combined (do not over mix)
5

Fold in blueberries. If using frozen berries rinse and pat dry with paper towel before adding
6

Drop batter by heaping tablespoonfuls 1 to 2 inches apart on cookie sheet. Bake 3 minutes, remove from oven. Sprinkle each muffin top with about 1 teaspoon of crumb topping return to oven immediately
7

Bake 16 to 20 minutes longer or until edges begin to brown