Gluten-Free Blueberry Muffins

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Texture was great for a gluten-free muffin, but the taste was awful! Pretty much no flavor and very bitter! It's a very expensive item to make, so very frustrated that they turned out so terribly!

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Horrible! Absolutely horrible! I did everything to spec - and the texture is TERRIBLE. SO DRY! They literally crumbled and I could pick one up w/out it falling apart. And after a bite I had to drink half a glass of sweet tea just to get the dry bits gone.
I would suggest using a different recipe. Yuk.

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YUCK! I wish I had read the reviews before making these. The texture was amazing for GF muffins, but there is a bitter taste perhaps due to too much baking powder and/or soda which makes these inedible. Very disappointing!

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I am going to give this one 5 stars for texture, since this is hard to achive with gluten free cooking. Anyway, I followed this recipe closely, using DRY measuring cups for the liquid measures as specified in Erin's cookbook "Babycakes". I used Bob's all purpose flour. Remember to scoop the flour gently into the measuring cup; never pack or use the measuring device to scoop the flour out of the container as this will affect your final product. I added one beaten egg into the wet ingredients (as I am diary/gluten free but eat eggs and this greatly improves the quality of baked goods. I also lowered the cooking time to 19-20 minutes. Give it a try!

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If you are looking for a blueberry muffin recipe that is gluten-free and allergy/intolerance free of corn, soy, dairy, eggs, nuts, and butter and uses only unprocessed organic ingredients check out my blog, you will not be disappointed!
http://rebeccacook2bhealthy.blogspot.com/

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No way - I don't know what you other people are doing - but I followed this recipe exactly & it was disgusting....I totally threw it out - GF has come so far these days - I can't believe that this would even still be posted....dis-gus-ting

(no offense to whomever submitted this recipe - it just is not very good at all.....

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This is a great recipe. For added nutrients I added salba seed to this recipe. It worked great and it added super nutrients to the muffin and kept me full from the fiber.

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thks - subst two eggs separately beaten, all rm temp. butter & a little olive and nuts and almond extract not vanilla plus my available flours - soy milk powder, rice, bean, quinoa - thks again Erin hope I can do farmers market and you have no patent, etc.???

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Alright these were horrible I followed the recipe to the T and I had to throw the whole batch away. I was baking them for a friend of mine that can't eat wheat I am so thankful that I ate one before trying to serve them to her! GROSS. They were not sweet at all and they fall apart. I am not sure what would make these any better.

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I was excited to make this simple recipe because the ingredients I always have on hand now that I am eating Gluten/Dairy Free. I substituted a few things and tried to find online my outcome of dilemmas but with no success. I used Sea Salt instead of Kosher salt and my muffins taste like salt, its the first and last thing you taste eating one. Second I didn't use muffin paper liners but the non-stick canola oil cooking spray. I don't know if it was that or something else but I guess I should have cooked them longer because they are really sticky and wet to the touch on the bottom and sides and through the muffin. The top looks great though. I also substituted 1/3 cup with pure organic sugar cane in addition to 1/3 cup of agave nectar. I don't know what happened. They are edible but not enjoyable. I am still learning substitutes for things but my substitutes I didn't think were a problem for this recipe. Anyone have any pointers/suggestions.