The BEST Rhubarb and Blueberry Muffins
just substitute out the rhubarb when it goes “bye bye”
A few years ago, I became OBSESSED with rhubarb. I guess it’s because of its sweet, tangy, tart flavor, depending on where you use it.
When you think rhubarb, most people naturally assume it’s a sweet dish. Maybe muffins or bread. Possibly a crumble.
I started there, but I also went the additional mile and tried finding savory dishes to add it to. Sauces, risottos, and veggie dishes. My rhubarb mint cornbread is yummm! Drizzle rhubarb sauce over tofu, and create salsas that work perfectly with tofu or tempeh. When you play with it, you’ll be amazed at how much you can create.
When May rolls around, the farmer’s markets start, and rhubarb stacks up on tables. Yep, I buy it by the bundle, then bring it home and start experimenting.
I noticed one of my favorite cookbook authors put out a recipe for strawberry and rhubarb bread. Once you notice those two flavor combinations, you’ll find them everywhere. But I had a ton of blueberries in my fridge. Could I do something with that combination?
I set out to try. And fell in love with the results. See what you think.
Of course, after rhubarb season this year, I’m not going to stop making these. I’ll substitute other flavors. Any kind of berry will do …
Rhubarb Blueberry Muffins
Dry ingredients
2 cups flour
½ cup rolled oats
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cardamom
2 tablespoons chia seeds
Wet ingredients
⅓ cup melted coconut oil
¾ cur maple syrup
⅓ cup plant-based milk
1 tablespoon flaxseed meal mixed with 3 tablespoons water
1 teaspoon vanilla
1 lemon, zest and juice
1 ½ cups rhubarb, diced
1 cup blueberries, frozen or fresh
½ cup chopped nuts
Directions
Preheat oven to 350F.
Mix the flaxseed meal and water in a small bowl and let set for a few minutes.
In a medium bowl, mix together dry ingredients.
In another bowl, mix melted coconut oil, maple syrup, milk, flaxseed, vanilla, and lemon zest and juice.
Place 1 cup rhubarb and blueberries in flour mixture. Stir. Then fold in wet ingredients just until combined. Add in half the chopped nuts - I prefer almonds, but you can try pecans or walnuts too.
Scoop into well-greased muffin tins, or use muffin cups. Sprinkle the top with the remaining rhubarb and nuts.
Bake for 23-28 minutes until a toothpick or small knife placed in the center comes out clean.
Cool for a few minutes in the muffin tin before removing, then finish cooling on a cooling rack.
Serve! (On a Gorgeous plate to make them more enticing! 😍)
They will keep for 2 or 3 days covered at room temperature.
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