Gluten Free Blueberry Muffins

• Vegetarian
• Gluten free

• Produce

  • 1 pint Blueberries, fresh
  • 1 Lemon, Zest of
  • 1 Mint, fresh

• Baking & Spices

  • 1/4 cup Sugar

• Dairy

  • 1 8 ounce package Cream cheese

Found on momlovesbaking.com

Ingredients

• 1 Betty Crocker Yellow Cake Mix (prepared according to package instructions)
• Zest of one lemon
• 1 pint of fresh blueberries, divided
• 8 ounce package of cream cheese, softened
• 1/4 cup sugar
• Fresh mint for garnish, if desired

Directions

• Preheat oven to 375°F.
• Line a 12 muffin pan with cupcake liners. Set aside.
• Separate 36 blueberries and set aside.
• Prepare cake mix according to package instructions. Fold in lemon zest. Stir in remaining blueberries.
• Scoop batter into prepared muffin pan.
• Bake according to package instructions.
• Meanwhile, make the frosting. Place cream cheese and sugar 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. Add 3 blueberries to each muffin. Garnish with a mint leaf, if desired.

Nutrition