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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 131.9
  • Total Fat: 8.3 g
  • Cholesterol: 25.4 mg
  • Sodium: 190.3 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.7 g

View full nutritional breakdown of Gluten Free Blueberry Cream Cheese Muffins calories by ingredient
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Gluten Free Blueberry Cream Cheese Muffins

Submitted by: FLISLESHNITZ

Introduction

Gluten Free Muffins with an inner filling of cream cheese and blueberries Gluten Free Muffins with an inner filling of cream cheese and blueberries
Number of Servings: 15

Ingredients



    1 box Gluten Free Pantry - Muffin n Scone Mix
    1 packageCream Cheese - room temp
    1 can Blueberries - separate juice and blueberries
    1Egg
    3 TB Canola Oil Blend
    3 TB ground Flax Seed Meal
    2 TB Water

Directions

Separate the blueberries and juice from each other. Save the juice.
Place the Gluten Free Pantry muffin and scone mix in a bowl, add in 1 egg, 3 TB ground flax seed meal, 3 TB oil, and then mix in the juice from the can of blueberries, add in the 2 TB of water and mix well.

In separate bowl, mix cream cheese and blueberries together.

Grease muffin tins. Add in 1/8th of a cup of the muffin mix in each muffin tin. Then put a large spoonful of the cream cheese and blueberries in each tin (not touching the sides). Cover each large spoonful of the cream cheese mix with more of the muffin mixture until it's almost to the top of the muffin tin.
Place in a preheated oven at 350, and let cook for 15-20 or until brown on the edges (muffins will be oddly colored, so watch for the brown)

Number of Servings: 15

Recipe submitted by SparkPeople user FLISLESHNITZ.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I had no juice in my can of blueberries, so I added 1/2 cup of buttermilk. - 11/14/09

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