Gluten Free, Dairy/Lactose Free Jordan Marsh Blueberry Muffins

3 cups garbanzo bean flour
1.5 cups potato starch
.5 cup tapioca flour
1.5 tsp xanthan gum
2 cups granulated sugar
4 large eggs
1 cup Earth Balance vegan butter (softened)
1 cup rice milk or lactose-free milk (1%)
4 tsp baking powder
1 tsp salt
3 tsp vanilla extract
2 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.