Are you craving a mouthwatering treat that's both gluten-free and bursting with fruity goodness? Look no further! These Gluten-Free Blueberry Rhubarb Muffins are about to become your new obsession. Imagine biting into a perfectly moist, golden-brown muffin that combines the sweet burst of blueberries with the tangy kick of rhubarb - all without a trace of gluten. Whether you're following a gluten-free diet or simply love incredible baked goods, this recipe is guaranteed to become a household favorite that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup gluten free flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup blueberries
- 1 cup rhubarb, diced
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with cooking spray to prevent sticking.
- In a large mixing bowl, combine 1 cup of gluten free flour, 1/2 cup of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk the dry ingredients together until they are well blended.
- In a separate bowl, whisk together 1/2 cup of buttermilk, 1/4 cup of vegetable oil, and 1 large egg until the mixture is smooth and uniform.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Fold in 1 cup of blueberries and 1 cup of diced rhubarb gently into the batter, ensuring they are evenly distributed without breaking the fruit.
- Using a spoon or ice cream scoop, divide the muffin batter evenly among the 12 muffin cups, filling each about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your gluten-free blueberry rhubarb muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days.
Tips
- Room Temperature Matters: Ensure your buttermilk, egg, and other wet ingredients are at room temperature for the most consistent mixing and best texture.
- Don't Overmix: The key to tender muffins is gentle mixing. Stop stirring as soon as the dry and wet ingredients are just combined - a few lumps are your friend!
- Fresh is Best: If possible, use fresh blueberries and rhubarb for the most vibrant flavor. Frozen fruit can work too, but don't thaw them first.
- Check for Doneness: Every oven is different, so start checking your muffins at the 20-minute mark. A toothpick should come out clean with just a few moist crumbs.
- Cooling Technique: Let the muffins cool in the tin for 5 minutes to set, then transfer to a wire rack to prevent soggy bottoms.
- Storage Hack: To keep muffins fresh longer, store them in an airtight container with a paper towel to absorb excess moisture.
- Make Ahead: These muffins freeze beautifully! Cool completely, then store in a freezer bag for up to 3 months.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 25mg
