Blueberry Muffin Tops

Name: Blueberry Muffin Tops
Prep time: 20 min
Total time: 45 min
Yield: 28
Ingredients: 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough; 1 1/4 cups Pillsbury BEST® All Purpose Flour; 1/4 cup sugar; 2 tablespoons butter; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1 package (3 oz) cream cheese, softened; 1 egg; 1/3 cup milk; 2 to 3 teaspoons grated lemon peel; 2 tablespoons lemon juice; 1 1/4 cups fresh or frozen (thawed) blueberries

68 Ratings

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Prep 20 min
Total 45 min
Ingredients 12
Servings 28

Pillsbury™ refrigerated sugar cookie dough gives these muffin tops a head start for an easy blueberry breakfast treat that's delicious served warm or cool.

By Pillsbury Kitchens

Updated September 21, 2020

Make With

Pillsbury Cookies

Bake-Off® Contest 44, 2010

Susan Spicko
Newton Falls, Ohio

Ingredients

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1 1/4 cups Pillsbury BEST® All Purpose Flour
1/4 cup sugar
2 tablespoons butter
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 package (3 oz) cream cheese, softened
1 egg
1/3 cup milk
2 to 3 teaspoons grated lemon peel
2 tablespoons lemon juice
1 1/4 cups fresh or frozen (thawed) blueberries

Steps

1

Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper. 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.
2

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. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGGS.) Stir in flour mixture just until combined (do not overmix; mixture will be a thick batter). Carefully fold in blueberries. (If using thawed berries, rinse and pat dry with paper towel before adding.)
3

Drop batter by heaping tablespoonfuls 1 to 2 inches apart onto cookie sheets, using rubber spatula to scrape batter from tablespoon. Bake 3 minutes; remove from oven. Sprinkle each muffin top with about 1 teaspoon crumb topping; immediately return to oven.
4

Bake 16 to 20 minutes longer or just until edges begin to brown. Cool on cookie sheets 2 to 3 minutes before removing to cooling racks. Serve warm or cool.