Comments on: Blueberry Buttermilk Corn Muffins {No Sugar Added, Gluten Free}

By: Hannah Fairchild

Hannah Fairchild — Sat, 21 Mar 2015 03:15:45 +0000

In reply to Brenda. Thanks. I'm definitely going to try it

By: Brenda

Brenda — Fri, 13 Mar 2015 01:04:53 +0000

In reply to Hannah Fairchild. I suppose flour.

By: Hannah Fairchild

Hannah Fairchild — Fri, 13 Mar 2015 00:09:44 +0000

What substitutions could I make for the corn flour?

By: Karen

Karen — Mon, 31 Mar 2014 12:22:59 +0000

Hi Brenda,
Just found your website as I was looking for alternative recipes. I thank you for putting a nutritional guide. Even though a lot of sites say healthy they never tell you the calories and so forth. This way I can choose according to my own guide lines based on the nutritional guide. Thank you. I am looking forward to trying a lot of these recipes.

By: Brenda

Brenda — Wed, 19 Mar 2014 11:47:28 +0000

In reply to Sadie Cearns. Quite a bit of cornmeal to swap out as the recipe is for corn muffins so maybe, but not sure as I have not made that substitution. Please let me know if you try it.

By: Sadie Cearns

Sadie Cearns — Wed, 19 Mar 2014 05:03:53 +0000

Hi there! This recipe looks fantastic! Would it be possible to swap out the cornmeal for flax seed meal?

By: Brenda

Brenda — Mon, 27 Jan 2014 18:07:28 +0000

In reply to JAN RONDEAU. Really sorry they didn't turn out for you. What brand of gluten free flour did you use? Perhaps in doubling the recipe they needed more moisture, but I would tend o think it was the flour used.

By: JAN RONDEAU

JAN RONDEAU — Mon, 27 Jan 2014 16:54:24 +0000

I made these muffins yesterday and doubled the recipie. They did not turn out at all, they are dry and not like a batter at all, they were crumbly and tasted like a bunch of bird seed in your mouth. So I threw them all out. I followed the recipie exactly and am not impressed. I hope the next batch of muffins I try turns out better. I am not familiar with baking with gluten free flour, but am a very good baker, so was really disappointed with the result! Lets hope the next try turns out better, but I won’t be using this recipie.

By: Brenda

Brenda — Sat, 18 Jan 2014 12:32:06 +0000

In reply to Galina. No corn flour is much finer and more like a thickening agent. Corn meal is coarser and perfect for muffins.

By: Galina

Galina — Sat, 18 Jan 2014 03:13:42 +0000

Is corn meal and corn flour the same thing? would corn flour work?

By: shelly

shelly — Tue, 08 Oct 2013 00:19:24 +0000

We used strawberry jam/preserve and my kids loved them!

By: Madison

Madison — Mon, 29 Jul 2013 04:23:47 +0000

Do you use a particular type of applesauce? I would assume unsweetened, regular?

By: Brenda

Brenda — Tue, 23 Jul 2013 12:08:26 +0000

In reply to Jen. The reason for the "unlike" fluffy muffin flavor is the coconut flour you used and probably the corn meal, if it's not fine is going to give a more dense muffin.

By: Jen

Jen — Mon, 22 Jul 2013 19:11:56 +0000

I made these this morning and I have a question. I’ve never made anything gluten free before. When I mixed them up they weren’t the consistency that I expected. The batter was more like cookie dough. I ended up adding extra milk so I could mix in the blueberries. Could it be the ingredients I used? I used regular corn meal and not “fine” corn meal and I used coconut flour. Also, I didn’t have buttermilk so I just added regular milk.

They taste great! Just not fluffy like a muffin.

By: rista christine

rista christine — Wed, 10 Jul 2013 21:05:14 +0000

Yum, cant wait to try these and pass on the recipe to others! Giving you credit of course….