Lunch: Lemon-Blueberry Muffins

Mix up gluten-free pie dough with eggs, sugar and blueberries and you'll get twelve delicious muffins!

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Lemon-Blueberry Muffins

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

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

Instructions

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.
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.
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.
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.

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