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.
Total Time
1hr
5.0
1 Rating
Author: Mom Loves Baking
Servings:
4
Ingredients
•
1
box
(15.25 oz)
Yellow Cake Mix
•
1
Lemon
, zested
•
1
cup
Cream Cheese
, softened
•
4
Tbsp
Granulated Sugar
•
to taste
Fresh Mint
•
2
cups
Fresh Blueberries
Cooking Instructions
1.
Preheat oven to 375 degrees F (190 degrees C). Line a 12 muffin pan with cupcake liners. Set aside.
2.
Separate 36 blueberries from Fresh Blueberries (2 cups), and set aside.
3.
Prepare Yellow Cake Mix (1 box) according to package instructions. Fold in zest of the Lemon (1). Stir in remaining blueberries.
4.
Scoop batter into prepared muffin pan. Bake according to package instructions.
5.
Meanwhile, make the frosting, Place Cream Cheese (1 cup) and Granulated Sugar (4 Tbsp) 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.
6.
Add 3 blueberries to each muffin. Garnish with a Fresh Mint (to taste), if desired. Serve and enjoy!
Nutrition Per Serving
CALORIES
290
FAT
20.1 g
PROTEIN
4.0 g
CARBS
24.7 g
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