Blueberry Muffin Tops

This week I've got a recipe that is not from weight watchers and not very healthy, but it is very yummy and goes great with a cup of coffee!

Ingredients

1 roll(16.50z.) Pillsbury refrigerated sugar cookies

1 1/4 cups all purpose flour

1/4 cup of sugar

2 Tbsp. butter

1/2 tsp. baking powder

1/4 tsp. baking soda

1 pkg cream cheese (3oz.) softened

1 egg

1/3 cup milk

2 to 3 Tbsp. grated lemon peel

2 Tbsp. fresh lemon juice

1 1/4 cup fresh or frozen(thawed) blueberries

Let cookie dough stand at room temp. 10 mins. to soften. Heat oven to 350 degrees.

In a small bowl mix 1/4 cup of the flour, sugar and butter with a fork until crumbly. Set aside to use for topping. In another small bowl, mix remaining 1 cup of flour, baking powder and baking soda; set aside.

In medium bowl, beat dough and cream cheese with an 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 until combined. Do not overmix, batter will be thick. Carefully fold in blueberries.

Drop batter by heaping tablespoonfuls 1 to 2 inches apart onto cookie sheets. Bake 3 mins. remove from oven. Sprinkle each muffin top with about 1 tsp. crumb topping then immediately return to oven.

Bake 16-20 mins. longer or until edges begin to brown. cool on cookie sheets 2 to 3 mins. before removing to cooling racks. Serve warm or cool.