Gluten-Free Blueberry Muffins

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Just made these muffins. Delicious. I have made the banana muffins from her babycakes cookbook and its basically the same recipe. So I doubled the recipe and at the end I split the batter and then added banana to half and blueberries to the other half. Everything was delicious. Two things: Once you have been away from gluten and whole wheat flour---the other flours don't taste as wierd--but once you get used to a "different" flavor (not worse flavor things taste better. Now, after being gluten free for 7 mths, I would choose these muffins over a regular WW flour muffin. Second, it is important for her recipes to use dry measuring cups for liquids. She goes over this in her book.

I thought these blueberry muffins had a nutty, sweet flavor. They were moist and tasted wonderul. The kids LOVED them!

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I followed the directions and when I finished making the batter it looked a little off. I just added 2 eggs and it got much less thicker. When they came out they looked and tasted just like the real thing. (Instead of using 2 cups of gluten free all purpose flour I used 1 cup of white rice flour and 1 cup of brown rice flour.

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I almost didn't make these muffins since the other reviews suggested they had a funny texture or taste. But, based on my success with Erin's new Babycakes cookbook, I gave these muffins a try, and I am thrilled that I did. They have a perfect wheat-like crumb, a great flavor and a nice appearance. They would please gluten-intolerant and omnivore palates alike. I do know that Erin recommends using dry measuring cups for measuring liquids (which is weird which I did for this recipe; maybe that is why I was more successful than the other reviewers. It probably also helped that I let the muffins cool for several hours. And I baked them for five minutes longer than the recipe indicated; possibly the slightly-frozen blueberries necessitated the longer baking time. All in all, these are great and well worth making.

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Even though the muffin is really good when the muffin is cooked it does not have consistency and it crumbles into your hands. Could be because needs eggs?

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This is a really weird muffin but it tastes really good.

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These muffins are delicious! And no guilt eating them. Please keep healthy recipes like this coming.

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You can tell theres something different about the taste of these muffins, unlike some other Babycakes recipes, but that doesn't mean they taste bad. They took longer to cook than the recipe says but they came out of the oven puffed up all nice. I loved the texture but the batter was really sticky and maybe didn't need so much xanthum gum? It's great to find a recipe like this, though, that is vegan but has no wheat, sugar or soy. Could be a great base recipe for any type of muffin!