Blueberry Muffin Tops ~ On Cookies Recipe

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Blueberry Muffin Tops ~ On Cookies

Carol Junkins

By
@CarolAJ

I pick blueberries in my hometown and they give out the top recipes.
This one I got yesterday.

It is fairly easy and sounds delicious . I will be adding more from this Blueberry Farm.


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Rating:

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Prep:

15 Min

Cook:

20 Min

Method:

Bake

Ingredients

1
roll (16.5 oz) refrigerated sugar cookies
1 1/4 c
flour
1/4 c
sugar
2 Tbsp
butter
1/2 tsp
baking powder
1/4 tsp
baking soda
1
egg
1/3 c
milk
2-3 tsp
grated lemon peel
2 Tbsp
lemon juice
1 1/4 c
fresh or frozen (thawed) blueberries
1
pkg. 3-oz cream cheese softened

Directions Step-By-Step

1
Let cookie dough stand at room temperature 10 minutes to soften. Heat oven to 350 degrees. Line 2 cookie sheets with cooking parchment paper.
TOPPING: In small bowl mix 1/4 cup of the flour, sugar, and butter with fork until crumbly; set aside to use for topping.
In another small bowl, mix remaining 1 cup flour, baking powder and baking soda; set aside.
In medium bowl, beat dough and cream cheese with electric mixer on medium speed until blended.
On low speed beat in egg, milk, lemon peel and lemon juice until well blended. Stir in flour mixture until combined (do not over mix; mixture will be a thick batter.) Carefully fold in blueberries.
2
Drop batter by heaping tablespoonfuls 1 to 2 inches apart onto cookie sheets, using rubber spatula to scrape batter from tablespoon.
3
Bake 3 minutes, remove from oven. Sprinkle each muffin top with about 1 teaspoon crumb topping. Return to oven and bake another 15 to 20 minutes.
Serve warm or cooled.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #lemon, #juice, #Peel