Cream Cheese Blueberry Muffin Pies

CookingAddic These are a delightful treats, the best muffin pies ever!!! Delicious, perfect summer dessert! Cream cheese and blueberries are baked in a flaky dough and topped with streusel.  And it's surprisingly easy to make. My sister made em for us when we came to visit her. This recipe is definitely a keeper. 

   Ingredients:

        Blueberry Filling:

• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1 cup water
• 4 cups fresh or frozen blueberries
• 1 teaspoon grated orange peel, zest (optional)
• 1 tablespoon fresh orange juice (optional)

           Streusel:

• 6 tablespoons all-purpose flour
• 1/4 cup sugar
• 1 tablespoon grated orange peel, zest (optional)
• 1/4 cup cold butter or margarine

       Cream Cheese Filling:

• 1 package (8 oz) cream cheese, softened
• 1/4 cup sugar
• 1 egg

     Crust:
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits

All ingredients are in the picture, except orange (it's optional).

Grate orange then press the juice out of it.

Heat oven to 350°F.

In 2-quart saucepan, mix 3/4 cup sugar and the cornstarch. Gradually stir in water. Cook and stir over medium heat about 10 minutes or until thickened. Add 1 1/2 cups of the blueberries. Reduce heat to low. 

Cover; cook about 10 minutes or until mixture returns to a boil. Stir in 1 teaspoon orange peel and 1 tablespoon orange juice. Add remaining blueberries; stir gently. Set aside.

 In medium bowl, mix flour, 1/4 cup sugar and 1 tablespoon orange peel.  

Cut in butter, using pastry blender (or use a fork or pulling 2 table knives through ingredients in opposite directions) 

Mix until mixture looks like coarse crumbs. Set aside.






In small bowl, beat cream cheese filling ingredients until smooth; set aside

Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. 

With floured fingers, flatten each to form 4-inch round or use a roller. 

Press 1 biscuit round into each of 16 ungreased regular-size muffin cups. 

Spoon 1 tablespoon cream cheese filling in to into each biscuit-lined cup. 

Then add 2 tablespoons blueberry filling into each muffin pie. 

Sprinkle each with about 1 tablespoon streusel (cups will be full). 

Bake 18 to 22 minutes or until golden brown. 

Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving. Here we made 3 portions for church bake sale. 

Enjoy!!!