Blueberry Muffin Tops
Drop-baked muffin tops built from refrigerated sugar cookie dough and a lemon-blueberry cream cheese batter, finished with a buttery crumb topping added partway through baking.
Drop-baked muffin tops built from refrigerated sugar cookie dough and a lemon-blueberry cream cheese batter, finished with a buttery crumb topping added partway through baking.
[[Recipes]] [[Baking]]
Ingredients
| Gathered | Amount | Ingredient |
|---|---|---|
| Crumb topping | ||
| Dough | ||
Instructions
Let the cookie dough stand at room temperature 10 minutes to soften. Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
In a small bowl, mix ¼ cup flour, the sugar, and the butter with a fork until crumbly; set aside as the crumb topping.
In another small bowl, mix the remaining 1 cup flour, the baking powder, and the baking soda; set aside.
In a medium bowl, beat the cookie dough and cream cheese with an electric mixer on medium speed until blended. On low speed, beat in the egg, milk, lemon zest, and lemon juice until well blended.
Stir in the flour mixture just until combined (do not overmix; the mixture will be a thick batter). Fold in the blueberries. (If using thawed frozen berries, rinse and pat dry before adding.)
Drop the batter by heaping tablespoonfuls 1 to 2 inches apart onto the cookie sheets. Bake 3 minutes; remove from the oven. Sprinkle each muffin top with about 1 teaspoon of the crumb topping; immediately return to the oven.
Bake 16 to 20 minutes longer, or just until the edges begin to brown. Cool on the cookie sheets 2 to 3 minutes before transferring to cooling racks. Serve warm or cool.
Notes
- Milk type not specified by source; standard whole milk density used (density is nearly identical across milk fat percentages, so this doesn't materially affect the conversion). - Baker's % omitted: total flour weight isn't determinable because the sugar cookie dough roll's flour content is proprietary/unknown. - prepTime, totalTime, and yield (muffin-top count) estimated from the batter volume and instructions; source gave neither. Source: Recipe card (Land O'Lakes / Pillsbury) Equipment — Required: 2 cookie sheets, cooking parchment paper, mixing bowls, electric mixer; Special tools: None
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