Combining the joys of summer's sweetness with nourishing ingredients to sustain you all day long.

These gluten free, vegan blueberry rhubarb muffins combine the joys of summer's sweetness with nourishing ingredients to sustain all your activity and allow you to soak up the last of these long, warm, and sunny days!
While this recipe contains two steps, beginning with making the blueberry-rhubarb sauce that is then used for the second step: the muffins, having these on stand-by as a snack or quick breakfast makes it totally worth the extra effort.
If you've never made your own blueberry-rhubarb sauce, let me assure you: it's so easy. All it requires is chopping, and then waiting while the fruit simmers and breaks down into a delightful sauce. You don't have to make a full recipe of the sauce, as the muffins only need 2 cups, but it allows you to make a double batch of muffins, or to use the remainders on pancakes and oatmeal, swirled into yogurt, or poured over ice cream...or...or...the ways of using it are really endless with a little imagination!
The muffins themselves contain a vast array of nutrients from the addition of multiple flours. They are gluten-free and vegan. And, if you have dietary restrictions, they are very customizable. I, for one, have a prosthetic jaw-joint and eat a soft diet to prevent pain flare-ups as much as possible; they are tender but hearty and totally hit the spot!
I can’t stop eating these every time a batch comes out of the oven and is fresh, but store them in the fridge if they are going to be eaten over the course of a few days. The muffins can also be frozen, and should be if they last more than 5 days, and rewarmed anytime you’re craving “summer” in a snack!
GLUTEN FREE VEGAN BLUEBERRY-RHUBARB MUFFINS (GF, V)
What You'll Need:
FOR THE SAUCE
3 cups chopped, fresh rhubarb
4 cups frozen, or fresh, blueberries
½ cup pure maple syrup
2 teaspoons vanilla extract
FOR THE MUFFINS
2 cups quick oats, ground in blender or food processor into flour consistency
½ cup buckwheat flour (contrary to the sound of the name, yes, this is gluten-free and highly nutritious!)
½ cup almond flour
¼ cup coconut flour
½ tablespoon arrowroot starch
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 cups blueberry-rhubarb sauce
2 tablespoons pure maple syrup
2 flax "eggs" (combine 2 tablespoons ground flax seeds with 2 tablespoons water and let sit until in gels, approx. 10 minutes)
¼ cup coconut oil, melted OR ⅓ cup unsweetened applesauce
½ tablespoon vanilla extract (AND 3/4 teaspoon almond extract, optional)
1 teaspoon white or apple-cider vinegar
2 cups frozen blueberries
How To Make it
BLUEBERRY-RHUBARB SAUCE
Stir all ingredients together in a large pot and bring to a boil on the stove over high heat. Watch it carefully so as not to leave it on high; as soon as it boils, stir again and turn down heat to maintain a rolling simmer.
Allow the fruit to simmer and reduce, until the rhubarb is broken down and very soft. Mine took about 45 minutes. Remove from heat and let cool totally. Store in the fridge.
BLUEBERRY-PIE MUFFINS
Preheat the oven to 375 degrees F. Line muffin pan with extra large liners.
Combine all dry ingredients, from oat flour through salt. Whisk together, removing lumps.
In a separate bowl, whisk together the wet ingredients, except for the vinegar, from the sauce through the extracts.
Add the wet ingredients to the dry ingredients and stir until well-combined.
Add the blueberries and stir.
Lastly, stir in the vinegar. It's best to place muffins in the oven as quickly as possible once you stir in the vinegar.
Using approximately ½ cup of batter per muffin, divide the batter evenly among the muffin liners.
Bake until a toothpick comes out mostly clean, about 25-30 minutes. Because of the purple color of the sauce and the nutty brown color of the buckwheat flour, the muffins may look well done before they are actually fully cooked inside, so it's best to use the toothpick to verify doneness.
Remove from the oven and let cool in the muffin pan for 10 minutes.
Remove from the pan and transfer to a wire rack to cool completely.
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Abby
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