• Home
  • About
    • Press
    • Pillsbury Bake-Off
    • Baking Project
    • Work With Me
  • Recipe Index
  • Resources
  • Shop
  • Videos
  • Contact
  • Nav Social Menu

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Mom Loves Baking

  • Cakes & Pies
  • Cookies
  • Brownies & Bars
  • Breads & Muffins

August 18, 2014 · 1 Comment

Lemon-Blueberry Muffins

Breads & Muffins· Breakfast· Gluten-Free

This post may include amazon links. As an Amazon Associate I earn from qualifying purchases.
Pin
Share
Tweet
1.2KShares
Jump to Recipe

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.

LemonBlueMuffins2

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!

LemonBlueMuffins5

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!

LemBlueIngredientsHeat 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.

LemBlueDough

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.

LemBlueBatterBerries

Gently stir in remaining blueberries.

LemBlueBake

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.

LemBlueBaked

Cool in pan 10 minutes. Remove from pan to cooling rack. Cool about 20 minutes.

LemBlueFrosted

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.

LemBlueCloseLiner

Click here for the complete recipe on the Pillsbury website.

LemonBlueMuffinsChocDeal

Print Recipe

Lemon-Blueberry Muffins

Prep Time25 mins
Cook Time29 mins
Total Time1 hr 25 mins
Servings: 12

Ingredients

  • Recipe courtesy of Pillsbury®
  • 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
  • 1 package 8 oz 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.

Notes

*Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

Serving: 1g
Pin
Share
Tweet
1.2KShares

Let’s bake together! Subscribe here, it’s FREE!

Never miss a recipe. Get my latest posts emailed directly to your inbox.

Previous Post: « Gluten Free Zucchini Monster Cookies
Next Post: Pecan Pie Surprise Bars – Recipe #22 of 52 Pillsbury Grand Prize Recipes in 52 Weeks »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Me

Hi, I’m Lise! Welcome to Mom Loves Baking where I’ve been sharing recipes I love since 2013. I hope you love them too!
More about me…

Looking for Something

Subscribe now and get a FREE gift - My Favorite Dessert Recipes ebook!

Scripture of the Week

God is our refuge and strength, A very present help in trouble.

Psalm 46:1

 

Reader Favorites

Chocolate Turtle Apple Slices

Chocolate Turtle Apple Slices {VIDEO}

Classic Pumpkin Roll

© 2021 Mom Loves Baking · Privacy Policy