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blueberry muffin tops ~ on cookies

(1 rating)
CarolAJ avatar
Recipe by
Carol Junkins
@CarolAJ
Hanson, MA

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.

(1 rating)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For blueberry muffin tops ~ on cookies

  • 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

How To Make blueberry muffin tops ~ on cookies

  • 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.
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