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Nutritious and delicious Gluten-Free Blueberry Rhubarb Muffins to start your day. The super moist and light muffin has wholesome ingredients such as flaxseed, almond flour, sweet sorghum flour, olive oil, coconut sugar, fresh blueberries and rhubarb. The blueberry rhubarb muffin is outstanding!
Balance the tartness of rhubarb
The tart rhubarb and sweet blueberries perfectly balance the sweetness and tartness in these gluten-free muffins. Rhubarb has intensely tart flavor when raw. However, it becomes sweeter as it cooks, adding extra sweetness to this muffin.
Add sweet blueberries, and you will have a nutritious gluten-free muffin that tastes exceptionally delicious. Or, try one of our popular blueberry desserts the Gluten-Free Blueberry Buckle.
Easy Gluten-Free Blueberry Rhubarb Muffins
This gluten-free recipe is another simple muffin recipe. Here are the details:
Soak the Flaxseed: First, you soak the flaxseeds in milk for 15 minutes.
Mix the Dry and Wet Ingredients:Next, combine the dry ingredients. Then, mix the olive oil with eggs, vanilla, and coconut sugar. Add this mixture to the dry ingredients along with the soaked flaxseeds and mix well.
Incorporate the Fruits
Prepare the Fruits: Toss the rhubarb and blueberries with coconut sugar and cinnamon.
Combine Everything:Stir the prepared fruit mixture into the batter. Now, the batter is ready for baking.
Baking the Muffins
One thing about these blueberry rhubarb muffins is they take longer to bake at 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.
Customizing Your Gluten-Free Muffin Recipe
There are a few ingredients you can change in this gluten-free muffin recipe to suit your preferences or dietary needs.
Milk Substitutes
The milk can be changed to dairy-free milk as long as it is sugar-free. One of my favorites is sugar-free vanilla coconut milk. This milk adds extra vanilla flavor, making the muffins even tastier.
Seed Alternatives
The flaxseed can be swapped for chia seeds, using the same steps.
Flour Options
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 flavor and is packed with fiber and protein. Please note, when you replace the flour, the weight should be the same.
Starch Substitutes
Arrowroot flour, also called starch or powder, can be replaced with tapioca or cornstarch. I don’t use cornstarch because it is often GMO.
Oil Alternatives
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.
Fruit Substitutes
If you don’t have blueberries, you can substitute them with quartered strawberries.
Using Frozen Fruits
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.
Nut-Free Option
If you are sensitive or allergic to almonds, you can substitute almond flour with 1/2 cup certified gluten-free oat flour and 1/2 cup gluten-free all-purpose flour blend.
Sweetener Alternatives
In this recipe, I used coconut sugar because it is low glycemic, but you can substitute it with brown sugar, maple syrup, or honey. If you use maple syrup, add 1 extra tablespoon of flour.
Final Thoughts
All these substitutions will work; the texture may not be the same, but the muffin will be just as delicious. For the ultimate gluten-free blueberry rhubarb muffin, use the ingredients as per the original recipe.
These gluten-free blueberry rhubarb muffins are made with wholesome ingredients with robust flavors. The combination of fresh or frozen fruits, coconut sugar, and sorghum flour creates a unique, nutritious, and flavorful muffin.
The recipe is versatile, allowing for various substitutions without compromising taste. The longer baking time at a lower temperature is a small price to pay for the moist and aromatic muffins that result. Overall, this recipe is a must-try for anyone searching for a nutritious muffin.
Preheat oven to 350 F and line a muffin pan with parchment paper liners
2.
Mix milk and flaxseeds and set aside for 15 minutes
3.
Using a large bowl combine flours, baking powder, xanthan gum and sea salt
4.
In a separate bowl using an electric mixer whisk together olive oil, 1/2 cup coconut sugar, eggs and vanilla until creamy. Add flaxseed mixture and mix to combine
5.
Add wet mixture to dry ingredients and using a spatula mix to combine.
6.
Toss rhubarb and blueberries with 1 tablespoon of coconut sugar and cinnamon and stir into the batter. The batter will be relatively thin
7.
Transfer batter into muffin cups and bake for 40 - 45 minutes until the muffins are firm to touch and golden brown.
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