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Lemon-Blueberry Muffins

(1)
  1 reviews
  • 25 min prep time
  • 1 hr 25 min total time
  • 7 ingredients
  • 12 servings
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Mix up gluten-free pie dough with eggs, sugar and blueberries and you'll get twelve delicious muffins!

Bake-Off® Contest 47, 2014
Lise Ode
Cumming, Georgia

1
container Pillsbury™ Gluten Free refrigerated pie and pastry dough
2
cup fresh blueberries
3
eggs
1
cup sugar
1
teaspoon baking powder
2
teaspoons Watkins™ Pure Lemon Extract
1
package (8 oz) cream cheese, softened

Steps

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
% Daily Value
Total Fat
31g
47%
Saturated Fat
12g
60%
Trans Fat
0g
0%
Cholesterol
65mg
22%
Sodium
570mg
24%
Total Carbohydrate
52g
17%
Dietary Fiber
1g
5%
Protein
3g
3%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Reynolds® is a trademark of Reynolds Consumer Products Inc. Bake-Off is a registered trademark of General Mills ©2014 Watkins is a registered trademark of The J.R. Watkins Company
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