Blueberry Muffin Tops

Contest: 44th Pillsbury Bake Off Top 100 Finalist - Entry by Susan Spicko

Top of the Muffin to you! We can't discuss this recipe without a Seinfeld reference. These "muffin cookies," as my son is calling them, are really good. Light and fluffy with a crispy edge much like a muffin top. I have to wonder how Pillsbury feels about recipes like this where they take the cookie dough and make a new batter out of it. I thought that changing the dough into a new dough might be a sort of cheat, but after trying this I can see the value in it. Could it be the cookie dough in the batter that makes the edges crispier than a regular muffin dough would create? I don't think I could ever come up with something like this. Playing with baking recipes intimidates me. Cooking is more creative and like art, open to any and all possibilities than baking. I feel like baking is a true science and certain rules must not be broken. It must be the addition of the baking soda and baking powder that makes the cookie dough turn into a light fluffy muffin. Good stuff! Of the four recipes I have tried from the Top 100, this is my current vote for the million. I can't say it is the best of the 100, but it is the best of my four trials. Good luck Susan - I think you have a pretty good chance!

Blueberry Muffin Tops by Susan Spicko

INGREDIENTS

1	roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 1/4	cups Pillsbury BEST® All Purpose Flour
1/4	cup sugar
2	tablespoons LAND O LAKES® Butter
1/2	teaspoon baking powder
1/4	teaspoon baking soda
1	package (3 oz) cream cheese, softened
1	EGGLAND’S BEST 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

DIRECTIONS

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. 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. I was worried the blueberries would run and make my muffins purple, but they folded in pretty well. I had to get my pretty roses in the picture, they are just opening and so lovely.