Gluten-Free Blueberry Rhubarb Muffins that are naturally sweetened, dairy-free, healthy, moist and delicious!
Dear Mom,
Last year on Mother’s Day, I made you Banana Walnut Muffins and wrote you a little letter because we didn’t get to spend the day together. Well, this year I DO get to celebrate with you…but I still made you muffins…and I totally wrote you another letter. Here it is!
You slay me, mom. < – – – That’s slang for, “I think you’re really cool.”
No one can lift me up and jettison life into perspective the way you can, mom. You’ve been my biggest support and source for wisdom. You’ve given me strength, courage, chocolate, and tenacity. And so many other things.
You’re so freaking smart, caring, and genuine. We’ve done so many cool things together! There is not a person on this planet who measures up to you IMO (<- – – that means, “in my opinion,”). You make me want to be a better person, and that says a lot considering I pride myself on being an asshole. You never told me what not to do…unless I really really needed to not be doing it. Because of this, I trust and seek your opinion.
Since I have you here, I may as well confess that when I was in high school and I told you a tornado swept through the house straight into the liquor cabinet and sucked in the brandy you used for baking because as it turns out, tornados get thirsty too and they happen to be partial to brandy, I lied. Although plausible, that was a vicious lie. My friends and I made screwdies out of it. Meaning we mixed brandy and orange juice. Because that’s how you get drunk when you’re in high school. You utilize your resources.
Rhubarb is weird and it comes from outer space, but looky here, mom: rhubarb muffins. Ordinarily, it would make sense to bake a strawberry-rhubarb muff, but a flying wombat dive-bombed into the kitchen just as I took the strawberries out of the refrigerator and ravaged every last one of them immediately after tussling my hair. Translation: I was too lazy to go to the store and I had just gotten home from the gym.
Dude, mom. Check out the blueballs on this one. Err…I mean, blueberries.
There is one thing. I do have a bone to pick with you because of this sub-optimal frizzy hair you went ahead and gave me. Not very cool on your part, but I’ll let it go because that’s what you do when you love someone unconditionally. You just let that shit go. You taught me that.
You hit the love ball out of the park, mom. Barry freaking Bonds. But you bake better and know way more about rocks than Barry Bonds ever will. Where was I going with this?
I love you to pieces.
Julia
Happy Mother’s Day!
Blueberry Rhubarb Muffins
Ingredients
- 2 eggs
- 1 cup full-fat canned coconut milk*
- 1/3 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 2/3 cup rhubarb chopped into small pieces (1 stalk)
- 1 cup frozen blueberries
- 2 cups gluten-free all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 375 degrees F and line a muffin tray with muffin papers.
- In a mixing bowl, whisk together the first four (wet) ingredients.
- In a seperate mixing bowl, stir together the remaining (dry) ingredients.
- Pour the wet ingredients into the bowl with the dry ingredients and mix just until combined.
- Fill each muffin hole up 2/3 of the way and bake in the oven for 22 to 24 minutes, or until muffins test clean.
- Feed these to someone you love with butter and maple syrup drizzled on top.
Nutrition
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make these Blueberry Rhubarb Muffins, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
I’ve made strawberry rhubarb muffins before, but never blueberry rhubarb. Will have to try this combo this summer! 🙂
Best letter ever.
You kill me….I would love to meet your mom b/c she sounds so cool! I certainly hope she is appreciating these muffins!
You’re soooo sweet. Both because of the letter to your mum and your fantastic muffins. Happy mother’s day!
Do these ever look good! Major craving right now 🙂 Happy mother’s day!
Awesome letter. So very awesome! *haha* Wishing your mom a happy mother’s day! I am certain she’ll love the yummy muffins.
Wow, these look yummy! I hope your mom loved them! I’m gonna give ’em a go (for me!), but will use flax eggs in place of chicken eggs to make them vegan. Thanks for the recipe, Julia!
I love rhubarb, these look SO good!
Thanks Haley! Let me know if you try them 🙂
Oh high school and the things we do to our parents while we’re in it. That same tornado must have swept through my parent’s house! 😛
These muffins look fabolous and I’m sure your mom is super proud to have such a rockstar as a daughter!
These are lovely. And it was great to hear how much you adore your mama. Im sure she really appreciated it 🙂
Would almond or coconut flour work here? What about flax eggs?
I made these and they were absolutely delicious! I used my gf flour mix and added 1 tsp. xanthan gum. I baked them a few minutes longer. I find at my higher altitude, all my gluten free baking requires a longer baking time.
Wahoo! So happy to hear it! It’s been forever since I’ve made those muffins, and you’ve inspired me to bake a batch. Thanks so much for the feedback!
I just found this recipe this morning and promptly took advantage of the small break in the heatwave! I, too, added can then gum plus a tablespoon each of flaxmeal and psyllium. These are fantastic! Thanks for sharing your mom’s gift with the rest of us.
These are amazing! I just made them last night and they’re almost all gone this morning! I changed it up a bit though. I used coconut sugar instead of maple syrup and just added a bit extra coconut cream to make up the missed liquid and instead of GF flour mix, I made my own random mixture of about 1 1/2 cups almond flour, and 1/4 cup coconut flour and 1/4 cup fibre mixture (flax, psyllium husk, etc) and helps hang it together).
PS. I love your site. It’s hands down my new favourite. I just bought your paleo power bowl cook book and am IN LOOOOOVE! You’re hilarious and you kick ass. I’m not just saying that because you have the same name as me. Your site is the ONLY one that I’ve ever read the “pre-recipe ramble”. Rock on.
AGH Julia, this made my day!! Thank you so much for your sweet note..truly, I can’t tell you how appreciative I am of your words and support!! I’m so happy you made and enjoyed the muffins – sounds like you should be a recipe developer, yourself, lol!! All the changes sound great. I’m thrilled you’re enjoying my book and blog and hope you’re staying well during this very interesting time!! xoxox 😀