Brunch

big blueberry gluten free muffins is for Breakfast, Snack.

big blueberry gluten free muffins takes several minutes to prepare.

big blueberry gluten free muffins takes several minutes to cook.

big blueberry gluten free muffins makes 12 servings.

The ingredients for big blueberry gluten free muffins are:

1 serving Granola, Purely Elizabeth Ancient Grain (by BIGLASALLE1)
0.75 cup, unpacked Brown Sugar
2.5 cup King Arthur Flour Gluten Free Pancake Mix (1/3 cup = 1 serving dry)
0.5 tsp Vanilla Extract
8 oz Almond Breeze Almond Milk, Unsweetened Vanilla
6 serving Silk Soy Yogurt Blueberry (6 oz)
3 tbsp Crisco Pure Vegetable Oil
0.25 cup Egg substitute, liquid (Egg Beaters)
1 pint as purchased, yields Blueberries, fresh

Here is how you make big blueberry gluten free muffins:

Set oven to 400F. Place muffin liners or spray cooking spray on muffin pansave 1/4c of brown sugar and the granola and mix together in separate bowl. Set aside. Combine dry ingredients first in large bowl, then slowly add wet ingredients. Gently fold in washed blueberries.Once ingredients are incorporated, transfer to muffin tins. Sprinkle granola and brown sugar over muffins.Cook in oven for 16-18 minutesServing Size: Makes 12 large muffinsNumber of Servings: 12Recipe submitted by SparkPeople user 516ALANNA1.

The nutritional information for big blueberry gluten free muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 226.5

• Total Fat: 4.7 g
• Cholesterol: 0.0 mg
• Sodium: 395.0 mg
• Total Carbs: 46.8 g
• Dietary Fiber: 1.9 g
• Protein: 2.7 g

The dietary needs meet for big blueberry gluten free muffins is Gluten Free