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RECIPE
6 INGREDIENTS6 STEPS1HR

Gluten Free Blueberry Muffins

5.0
1 Ratings

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My name is Lise, pronounced Leeza, the mom, baker and recipe developer behind the blog.
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These Gluten Free Blueberry muffins are moist and delish with a hint of lemon. Topped with a light cream cheese frosting and very easy to make.
1HR
Total Time

Mom Loves Baking

My name is Lise, pronounced Leeza, the mom, baker and recipe developer behind the blog.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 box
(15.25 oz)
Yellow Cake Mix
1
Lemon , zested
1 cup
Cream Cheese , softened
to taste

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Nutrition Per Serving

VIEW ALL
CALORIES
698
FAT
23.9 g
PROTEIN
6.8 g
CARBS
117.2 g

Cooking Instructions

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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 (1 pint), 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 (8 ounce) and Granulated Sugar (1/4 cup) 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!

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Nutrition Per Serving
Calories
698
% Daily Value*
Fat
23.9 g
31%
Saturated Fat
14.0 g
70%
Trans Fat
0.7 g
--
Cholesterol
57.3 mg
19%
Carbohydrates
117.2 g
43%
Fiber
5.3 g
19%
Sugars
69.3 g
--
Protein
6.8 g
14%
Sodium
957.9 mg
42%
Vitamin D
--
--
Calcium
261.7 mg
20%
Iron
2.0 mg
11%
Potassium
155.2 mg
3%
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