blueberry muffin tops ~ on cookies

Name: Blueberry Muffin Tops ~ On Cookies
Prep time: 15 min
Cook time: 20 min
Cuisine: American
Ingredients: 1 - roll (16.5 oz) refrigerated sugar cookies; 1 1/4 cup(s) flour; 1/4 cup(s) sugar; 2 tablespoon(s) butter; 1/2 teaspoon(s) baking powder; 1/4 teaspoon(s) baking soda; 1 - egg; 1/3 cup(s) milk; 2-3 teaspoon(s) grated lemon peel; 2 tablespoon(s) lemon juice; 1 1/4 cup(s) fresh or frozen (thawed) blueberries; 1 - pkg. 3-oz cream cheese softened

(1 RATING)

68 Pinches

Carol Junkins

Hanson, MA

Updated on Jul 27, 2011

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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prep time 15 Min

cook time 20 Min

method Bake

yield

Ingredients

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

How To Make blueberry muffin tops ~ on cookies

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.

Step 2

Drop batter by heaping tablespoonfuls 1 to 2 inches apart onto cookie sheets, using rubber spatula to scrape batter from tablespoon.
Step 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.
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