UPDATE: The Pillsbury Gluten Free Pie Crust that is used for this recipe is no longer available in most stores. I have another recipe that is very similar. Click here for my Gluten Free Blueberry Muffins recipe.
Lemon-Blueberry Muffins – my recipe in the 47th Pillsbury Bake-Off. I’m 1 of 100 finalists. I’m honored to be in a group of such talented and creative home bakers. We will be competing for the million dollar prize this November in Nashville. I’m so excited!
I think you’re really going to like them! You would never know that they were gluten free. They taste just like a good old fashioned blueberry muffin, with a hint of lemon and a sweet cream cheese topping. Plus, they’re super easy to make!
Heat oven to 375°F. Let dough stand at room temperature 10 minutes to soften. Place Reynolds® Baking Cup in each of 12 regular-size muffin cups. In small bowl, place 36 blueberries; set aside.
In large bowl, break up pastry dough. Add eggs, 3/4 cup of the sugar, the baking powder and lemon extract. Mix with electric mixer on low speed 30 seconds. Beat on medium speed about 30 seconds or until well blended.
Gently stir in remaining blueberries.
Divide batter evenly among muffin cups (cups will be full). Bake 22 to 29 minutes or until light golden brown and toothpick inserted in center comes out clean.
Cool in pan 10 minutes. Remove from pan to cooling rack. Cool about 20 minutes.
Meanwhile, in medium bowl, beat cream cheese and remaining 1/4 cup sugar with electric mixer on medium speed 30 to 60 seconds or until smooth. Spread or pipe cream cheese mixture onto muffins. Top each muffin with 3 blueberries. Store covered in refrigerator.
Click here for the complete recipe on the Pillsbury website.
Lemon-Blueberry Muffins
Ingredients
- 1 container Pillsbury™ Gluten Free refrigerated pie and pastry dough
- 2 cups fresh blueberries
- 3 eggs
- 1 cup sugar
- 1 teaspoon baking powder
- 2 teaspoons Watkins™ Pure Lemon Extract
- 8 ounces cream cheese softened
Instructions
- Heat oven to 375°F. Let dough stand at room temperature 10 minutes to soften. Place Reynolds® Baking Cup in each of 12 regular-size muffin cups. In small bowl, place 36 blueberries; set aside.
- In large bowl, break up pastry dough. Add eggs, 3/4 cup of the sugar, the baking powder and lemon extract. Mix with electric mixer on low speed 30 seconds. Beat on medium speed about 30 seconds or until well blended. Gently stir in remaining blueberries.
- Divide batter evenly among muffin cups (cups will be full). Bake 22 to 29 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool about 20 minutes.
- Meanwhile, in medium bowl, beat cream cheese and remaining 1/4 cup sugar with electric mixer on medium speed 30 to 60 seconds or until smooth. Spread or pipe cream cheese mixture onto muffins. Top each muffin with 3 blueberries. Store covered in refrigerator.
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