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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


  • 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.


Serving: 1g