Brunch

Gluten Free, Dairy/Lactose Free Jordan Marsh Blueberry Muffins is for Breakfast, Snack.

Gluten Free, Dairy/Lactose Free Jordan Marsh Blueberry Muffins takes 10 minutes to prepare.

Gluten Free, Dairy/Lactose Free Jordan Marsh Blueberry Muffins takes 30 minutes to cook.

Gluten Free, Dairy/Lactose Free Jordan Marsh Blueberry Muffins makes 36 servings.

The ingredients for Gluten Free, Dairy/Lactose Free Jordan Marsh Blueberry Muffins are:

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

Here is how you make Gluten Free, Dairy/Lactose Free Jordan Marsh Blueberry Muffins:

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 muffinsNumber of Servings: 36Recipe submitted by SparkPeople user AMRICK09.

The nutritional information for Gluten Free, Dairy/Lactose Free Jordan Marsh Blueberry Muffins is:

• Servings Per Recipe: 36
• 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

The dietary needs meet for Gluten Free, Dairy/Lactose Free Jordan Marsh Blueberry Muffins is Gluten Free