Gluten Free Blueberry Muffins

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 box
(15.25 oz)

Yellow Cake Mix

gluten-free

1

Lemon , zested

225 g

Cream Cheese , softened

50 g

Granulated Sugar

to taste

Fresh Mint

300 g

Fresh Blueberries

Cooking Instructions

HIDE IMAGES

Step 1

Preheat oven to 375 degrees F (190 degrees C). Line a 12 muffin pan with cupcake liners. Set aside.

Step 2

Separate 36 blueberries from Fresh Blueberries (300 g) , and set aside.

Step 3

Prepare Yellow Cake Mix (1 box) according to package instructions. Fold in zest of the Lemon (1) . Stir in remaining blueberries.

Step 4

Scoop batter into prepared muffin pan. Bake according to package instructions.

Step 5

Meanwhile, make the frosting, Place Cream Cheese (225 g) and Granulated Sugar (50 g) in medium bowl. With an electric mixer, beat until smooth and creamy. Pour into pastry bag fitted with a 1M pastry tip. Pipe a small amount of frosting onto each muffin.

Step 6

Add 3 blueberries to each muffin. Garnish with a Fresh Mint (to taste) , if desired. Serve and enjoy!