Easiest Way to Make Delicious Blueberry Muffin Tops

Blueberry Muffin Tops. Leftover muffin tops make fun shortcakes. Top each with a scoop of ice cream (or a mound of whipped cream) and fresh berries, and enjoy! These blueberry muffins balance a moist, fluffy base with a buttery crumb topping and are equally delicious with blueberries in season or frozen fruit.

Pillsbury® refrigerated sugar cookie dough gives these muffin tops a head start for an easy blueberry breakfast treat that's delicious. These scone-top blueberry muffins have the crunchy top of a scone, with the moist and soft center of a regular muffin. It's truly the best of both worlds. You can have Blueberry Muffin Tops using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Blueberry Muffin Tops

1. It's 1 of Roll (16 .5 ounce)refrigerated sugar cookie.
2. It's 1 1/4 cup of flour, divided.
3. It's 1/4 cup of sugar.
4. You need 2 tbsp of butter.
5. It's 1/2 tsp of Baking powder.
6. Prepare 1/4 tsp of Baking soda.
7. Prepare 3 oz of Cream cheese, softened.
8. You need 1 of egg.
9. It's 1/3 cup of milk.
10. You need 2 tbsp of Lemon juice.
11. It's 1 1/4 cup of Fresh or frozen(thawed) blueberries.

These Blueberry Muffins are my absolute favorite. They have a soft, tender bite, with a crunchy streusel crumb topping and tons of blueberries inside. These blueberry muffins are quick and easy with a moist and tender center bursting with blueberries and perfectly golden brown top. They are extra easy to make, too.

Blueberry Muffin Tops step by step

1. Let cookie dough stand at room temp for 10 minutes to soften. Meanwhile, heat oven to 350. line 2 cookie sheets with parchment paper. In small bowl mix 1/4 cup of flour, sugar, and butter with fork until crumbly for crumb topping..
2. In another small bowl mix remaining 1 cup flour,baking powder, and baking soda.
3. In medium bowl beat dough and cream cheese with electric mixer on medium speed until blended. Next add egg, milk, and lemon juice until blended..
4. Stir in flour mixture just until combined (do not over mix).
5. Fold in blueberries. If using frozen berries rinse and pat dry with paper towel before adding.
6. Drop batter by heaping tablespoonfuls 1 to 2 inches apart on cookie sheet. Bake 3 minutes, remove from oven. Sprinkle each muffin top with about 1 teaspoon of crumb topping return to oven immediately.
7. Bake 16 to 20 minutes longer or until edges begin to brown.

For another spin on these muffins. Levain Bakery blueberry muffins have sky-high domes, super wide and crispy muffin tops, and are completed with a generous sprinkling of sugar that gives each muffin top texture and crackle. Blueberry Muffin Tops was introduced under the Malt-O-Meal Originals branding label. According to the box, the cereal has "Fresh-baked blueberry muffin flavor in every bite." Blueberry Muffin Top Cookies are covered in streusel and drizzled with a lemon glaze. They're perfect for breakfast, dessert, or a midday snack.

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