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Gluten-Free Blueberry Cheesecake Muffins

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Serves 12 | 

These muffins are so tasty, it’s hard to believe that they’re gluten free!


1 cup milk
3 tablespoons sugar
1 egg
2 packages gluten free blueberry cheesecake flavored muffin mix
6 oz cream cheese, softened
Cooking Spray
1/2 teaspoon orange peel, grated, optional


  1. Preheat oven to 375° F.
  2. Grease the insides on a 12 cup muffin tray with cooking spray.
  3. In a mixing bowl, combine sugar and cream cheese, and orange peel if using. Beat ingredients together until smooth. Add in the egg and beat again until well blended.
  4. Pour milk and muffin mix into a separate mixing bowl. Stir ingredients together until moist. Pour muffin mixture into muffin tray. Add 1 tablespoon of cream cheese mixture into center of each muffin cup. Press spoon down until the muffin batter, remove excess.
  5. Place muffin tray into oven, bake for 25 minutes. Remove muffin tray from oven, let cool before serving.
Cooking Method: Bake
Course: Breakfast, snack
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In no event shall Kessler's Food & Liquor, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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