Mix together Martha White Blueberry Cheesecake Muffin Mix, melted butter, and egg in a bowl, until just combined.
Chill in refrigerator for 30 mins. Preheat oven to 350°F.
Scoop dough into greased mini muffin pan and press down slightly with a spoon.
Bake for 10-12 minutes. Let cool and remove from pan.
Spoon the frosting into a piping bag fitted with a rosette piping tip. Pipe a swirl onto each cookie cup.
Top with sprinkles. Enjoy ya’ll!