Gluten Free, Dairy/Lactose Free Jordan Marsh Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
3 cups garbanzo bean flour1.5 cups potato starch.5 cup tapioca flour1.5 tsp xanthan gum2 cups granulated sugar4 large eggs1 cup Earth Balance vegan butter (softened)1 cup rice milk or lactose-free milk (1%)4 tsp baking powder1 tsp salt3 tsp vanilla extract2 cups organic frozen blueberries
Preheat oven to 375F.
In a large mixing bowl, cream the sugar and the butter together until they are light and fluffy. Add in eggs, one at a time, beating after each addition.
In another bowl, combine the dry ingredients and mix well.
Mix the milk and vanilla extract into the egg, sugar, and butter mixture. Slowly add in the dry ingredient mix.
Gently fold in the blueberries to the desired amount.
Use a cookie scoop to evenly distribute batter into baking cups. Sprinkle turbinado sugar (sugar in the raw) on top of the batter.
Bake at 375F for 25-30minutes.
Serving Size:�makes 3 dozen muffins
Number of Servings: 36
Recipe submitted by SparkPeople user AMRICK09.
In a large mixing bowl, cream the sugar and the butter together until they are light and fluffy. Add in eggs, one at a time, beating after each addition.
In another bowl, combine the dry ingredients and mix well.
Mix the milk and vanilla extract into the egg, sugar, and butter mixture. Slowly add in the dry ingredient mix.
Gently fold in the blueberries to the desired amount.
Use a cookie scoop to evenly distribute batter into baking cups. Sprinkle turbinado sugar (sugar in the raw) on top of the batter.
Bake at 375F for 25-30minutes.
Serving Size:�makes 3 dozen muffins
Number of Servings: 36
Recipe submitted by SparkPeople user AMRICK09.
Nutritional Info Amount Per Serving
- Calories: 130.1
- Total Fat: 4.4 g
- Cholesterol: 0.3 mg
- Sodium: 172.9 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 1.1 g
- Protein: 1.7 g
Member Reviews