When I saw Megan post about these delicious muffiny goodness I knew I needed to make them myself. I ended up tweaking her recipe a little by adding some things and omitting others and I’m so happy with how they turned out!
What You Need:
For the muffin top
-1 cup flour
-1/2 tsp baking powder
-1/4 tsp baking soda
-1 pkg (16.5 oz) sugar cookie dough
-3 oz cream cheese, softened
-1 egg
-1/3 cup milk
-1 tsp vanilla
-1 pint of blueberries
-1/2 cup white chocolate chips
For the crumb topping
-1/4 cup flour
-1/4 cup sugar
-2 Tbsp butter
What To Do:
1. Begin by making the crumb topping. Pour flour and sugar in a bowl. Slice butter into small chunks and use a fork to combine creating a crumbly consistency. Set aside.
2. In another small bowl, combine the dry ingredients for the muffin (flour, baking soda, and baking powder)
3. In large bowl, use a mixer to beat the cream cheese and the cookie dough together.
4. Add the egg and vanilla and mix again on low.
5. Add the dry muffin mixture (not crumb mixture) to the cookie dough. Mix the dry and wet ingredients just enough to incorporate but do not over mix.
6. Fold the blueberries and white chocolate into the dough. The dough will be very sticky but that is okay!
7. Place ~ 2 tbsps of batter on a greased cookie sheet. Top with a sprinkling of the crumb mixture. The more you can pile on the better! I put a lot on each and still had a ton of the crumb mixture left over.
8. Bake at 350 degrees for 20 minutes. Mine took the full 20. Let cool on a baking rack and enjoy! These are great leftover and I liked these even better the next day.
