Gluten Free Blueberry Muffins

5 from 1 vote

Gluten Free Blueberry Muffins are simply delish and amazingly easy to make with the help of a gluten free cake mix and a few fresh ingredients.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 262kcal

1 box Betty Crocker Gluten Free Yellow Cake Mix prepared according to package instructions
Zest of one lemon
1 pint fresh blueberries divided

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 (or stir vigorously by hand until creamy). Pour into pastry bag with a 1M pastry tip. Pipe a small amount of frosting onto each muffin (or if you don't have pastry bag and tip, just spread onto muffin with butter knife). Add 3 blueberries to each muffin. Garnish with a mint leaf, if desired.