Gluten Free Blueberry Muffins

1:00:00

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.

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Ingredients
- Serves 4 +
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1 box (15.25 ounce) Betty Crocker® Yellow Cake Mix
8 ounce softened Cream Cheese
1/4 cup Granulated Sugar
to taste Fresh Mint
Directions HIDE IMAGES
STEP 1
Preheat oven to 375 degrees F. 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 Betty Crocker® 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!
Share Your Tips
Vivian Palamalu
OMG these are so cute
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