Gluten-Free Blueberry Muffins
Recipe courtesy Erin McKenna, 2008
Rate This RecipeRead users' reviews (27)
- Recipe categories: Rice, Grains, Blueberry, Fruit,
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Average Rating:
Total Reviews: 27
Showing 1-10 of 27
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By titab
Milwauke, WI
on May 11, 2013
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I did not make the recipe as written based on others' bad reviews. I used regular sugar (2/3 c, regular milk and added two eggs. I also didn't use xanthan gum as I didn't have any. The texture was great, but a bit dry. Next time I think I'll add some applesauce to moisten it a bit and will probably add another 1/2 c of blueberries. I will also increase the sugar to 1 cup. Not bad for gluten-free.
By chappy2525
on March 11, 2013
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Very bitter and definitely not sweet enough. I will definitely go back to my old recipe even though it's a bit more work. Disappointing.
By carron_elaine_1...
Safety Harbor, 48
on January 30, 2013
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Worst blueberry muffin I've ever made...gross!!!
By 1mommy1987
on January 21, 2013
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These are very tasty. They browned very nicely.
By mveronic
on August 11, 2012
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I read the reviews but decided to go ahead and make this recipe anyway. I only made a half batch of it, but was pleasantly surprised at the amazing texture and fluffiness of this muffin! Im not sure what everyone else did that made it taste so gritty or awful, but I really enjoyed mine and will continue to keep making these.
By mckynzi
on July 06, 2012
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I am new to gluten free baking, but these were pretty gross.
By siouxsieQue
on April 08, 2012
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Hmmm. Disappointing. I agree with other posters that the texture/crumb was reasonably good. However, they had a gritty aftertaste and definitely needed more sweetener (and I don't like baked goods that are overly sweet. I think this recipe needs some work.
By amelsf_12946855
san francisco
on February 29, 2012
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Muffins were tasty and moist but I did make adjustments. Due to the reviews, I add eggs, brown sugar and extra blueberries (no agave nectar or xantham gum since I didn't have any. I also used whole milk since I didn't have rice milk. 4 star with the changes!
By chicagomomof4
Chicago, IL
on July 18, 2011
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I was just about to fill my muffin tins when I decided to read the reviews. I am so glad I did because I tasted the batter and it tasted gritty and not good. So, I improvised. I added two eggs, a banana, more blueberrries, more cinnamon and approximately a cup of brown sugar. Also, instead of rice milk, I just used skim milk. What a difference it made adding all those other ingredients. They are now very tasty treats!
By seasail13
on March 21, 2011
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This recipe was interesting. I substituted rice milk for soy since that's what I had on hand. I also used a flax slurry instead of xanthan gum because the gums bother my tummy. I think it's the Agave nectar that takes out some of the usual fake-mix sweetness and adds a bit of smokey flavor - but in a very good way. For people that have multiple allergies they're great. I did find they were a little too moist and I had to bake them longer than 22 min. but I think slightly less oil and nectar would do the trick.