Blueberry Muffin Tops

• 1 Roll (16 .5 ounce)refrigerated sugar cookie
• 1 1/4 cup flour, divided
• 1/4 cup sugar
• 2 tbsp butter
• 1/2 tsp Baking powder
• 1/4 tsp Baking soda
• 3 oz Cream cheese, softened
• 1 egg
• 1/3 cup milk
• 2 tbsp Lemon juice
• 1 1/4 cup Fresh or frozen(thawed) blueberries

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

roll, flour, sugar, butter, baking powder, baking soda, cream cheese, egg, milk, lemon juice, blueberries

Taken from cookpad.com/us/recipes/358205-blueberry-muffin-tops (may not work)