Well, that was a no-brainer! Muffins and pie!
My blueberry muffin recipe came out of an old Country Living magazine from the 1980's. I love it and have kept every measurement intact except for one thing. I substitute buttermilk for the milk in the recipe. The buttermilk reacts with the baking powder in the dry ingredients to make an airy puffy muffin. The other thing I like about these muffins is that they are not overly sweet. The blueberries and lemon zested sugar are the true stars here.
So ... I made a lattice crust top for the filling ... rolled out extra dough and cut long strips to place around the outer edges, and then cut some decorations for the top of the lattice, using my ancient knife and the tube from my pastry bag ... did the weave and plopped the decoration atop all.
Plop! Everything got placed ! I crimped the pie edges, ran a milk-soaked finger along the lattices, popped the pie into a hot oven, and had another muffin. So much for my diet today!