Blueberry Muffin Tops

Name: Blueberry Muffin Tops
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 28
Cuisine: Global
Ingredients: 296 milliliters Pillsbury BEST® All Purpose Flour; 1 teaspoons baking powder; 0 teaspoons baking soda; 296 milliliters fresh or frozen (thawed) blueberries; 2 Tbsps LAND O LAKES® Butter; 85 grams package cream cheese, softened; 1 LAND O LAKES® Egg; 2 Tbsps lemon juice; 2 teaspoons grated lemon peel; 79 milliliters milk; 59 milliliters sugar; 468 grams roll Pillsbury® refrigerated sugar cookies

Blueberry Muffin Tops is a vegetarian morn meal. One serving contains 118 calories, 1g of protein, and 2g of fat. This recipe serves 28. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have sugar, lemon peel, baking soda, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Baking Soda

Cookie Dough

Butter

All Purpose Flour

Sugar

Equipment you will use

Baking Paper

Baking Sheet

Bowl

Oven

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 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.)

Ingredients you will need

Cream Cheese