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Gluten Free Blueberry Muffins

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.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins


  • 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


  1. Preheat oven to 375°F.
  2. Line a 12 muffin pan with cupcake liners. Set aside.
  3. Separate 36 blueberries and set aside.
  4. Prepare cake mix according to package instructions. Fold in lemon zest. Stir in remaining blueberries.
  5. Scoop batter into prepared muffin pan.
  6. Bake according to package instructions.
  7. 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 Facts
Gluten Free Blueberry Muffins
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.