Gluten-Free Blueberry Rhubarb Muffins

Healthy incredibly delicious Gluten-Free Blueberry Rhubarb Muffins to start your day. The super moist and light muffin with wholesome ingredients such as flaxseed, almond flour, sweet sorghum flour, olive oil, coconut sugar, fresh blueberries and rhubarb. The blueberry rhubarb muffin is so so good!

How do you balance the tartness of rhubarb in this muffin recipe?

The tart rhubarb and sweet blueberries perfectly balance the sweetness and tartness in these gluten-free muffins.

This healthy vegetable has such an intensely tart flavor when raw. However, it becomes sweeter as it cooks, adding extra flavor to this muffin recipe.

Add sweet blueberries, and you will have a healthy gluten-free muffin that tastes exceptionally delicious. Or, try one of our popular blueberry desserts the Gluten-Free Blueberry Buckle.

What is rhubarb and is it healthy?

Although rhubarb is technically a vegetable, it has been declared as fruit for many years because of its uses in desserts, pies, muffins and coffee cakes. Rhubarb has a short season that spans from April to June and is harvested in the early spring.

Rhubarb has an impressive amount of vitamin K a vitamin that supports bone health – one serving meets 45% of your daily vitamin K — is low in calories and carbohydrates.  

Gluten free blueberry rhubarb muffin recipe details

This gluten-free recipe is another super easy muffin recipe. First, you soak the flaxseeds in milk for 15 minutes. Next, combine the dry ingredients, then mix the olive oil with eggs, vanilla, and coconut sugar → add to dry ingredients with the flaxseed and mix.

Toss the rhubarb and blueberries with coconut sugar and cinnamon and stir into the batter. The batter is ready for the oven. The muffin recipe couldn’t be simpler.

One thing about these blueberry rhubarb muffins is they take longer to bake using lower temperatures than your typical butter and sugar muffins. So you have to be patient. Imagine the aroma of fresh muffins lingering throughout your house while baking. It’s worth the wait.

Substitutions

There are few ingredients you can change in this gluten-free muffin recipe.

The milk can be changed to dairy-free milk as long as it is sugar-free. One of my favourites is the sugar-free vanilla coconut milk. This milk adds extra vanilla flavour making the muffins even tastier.

The flaxseed can be changed for chia seeds, using the same steps.

You can use certified gluten-free oat flour or quinoa flour if you don’t have or like sweet sorghum flour. I love sweet sorghum flour; it has a gentle nutty flavour and is packed with fiber and protein.

Arrowroot flour, also called starch or powder, can be changed for tapioca or cornstarch. I don’t use cornstarch because it is often GMO.

For the olive oil, you can use avocado oil or melted coconut oil. If you are using coconut oil, the eggs have to be at room temperature.

If you don’t have blueberries, you can substitute them for quartered strawberries.

I used fresh fruit in this recipe, but if you are making these muffins when rhubarb is out of season, you can use frozen rhubarb and frozen blueberries. If you use frozen fruit, leave them at room temperature for 15 minutes before adding them to the batter.

If you are sensitive or allergic to almonds, you can substitute almond flour for 1/2 cup certified gluten-free oat flour and 1/2 cup gluten-free all-purpose flour blend.

In this recipe I used coconut sugar because it is low glycemic, but you can sub it for brown sugar, maple syrup or honey. If you use maple syrup add 1 extra tablespoon of sweet sorghum flour

All these substitutions will work, the texture will not be the same, however, the muffin will be just as delicious. If you want the ultimate gluten-free blueberry rhubarb muffin, use ingredients as per recipe.

If you love rhubarb desserts, check out our best gluten free rhubarb dessert recipe.

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