Easy Blueberry Muffin Cobbler

Easy Blueberry Muffin Cobbler Filling: 3 - cups fresh blueberries 3/4 - cup sugar 2 - tablespoons cornstarch 1 - lemon, juiced 1 - teaspoon lemon zest 1 - teaspoon vanilla extract Topping: 2 - packages Blueberry Cheesecake Muffin Mix 1 - cup milk 1 - teaspoon sugar Preheat oven to 375 degrees. In a large bowl add the blueberries, sugar, cornstarch, lemon juice, lemon zest and vanilla extract. Toss the mixture to coat and set aside. Lightly grease a 2 quart baking dish with non stick baking spray. Add the blueberry mixture to the baking dish. In a separate medium size bowl, stir together the muffin mixes and milk just until blended. Pour muffin mix evenly over berries and spread the batter to the very edge. Sprinkle a teaspoon of sugar over the top of the batter before baking. Bake cobbler for 30 - 35 minutes or until a toothpick inserted comes out clean and the cobbler is bubbly around the edges. Cool and serve with a scoop of vanilla ice cream or a dollop of whipped cream. Cook's Note: If the top begins to brown too quickly cover with a piece of aluminum foil that has been spray with baking spray and continue baking.