Lemon Blueberry Rhubarb Muffins

Dear Food Folks, I’m so sorry for my absence. It’s been a busy several months. I moved up to Maine, and I’m finally back with more posts, recipes, and fun food stuff! Now, let’s get back to it!

With the muffin recipes I’ve been trying, I have certainly wanted to take some of my already favorite flavors and combine them with vegetables and the other ingredients I’ve been working with. I have always enjoyed the tangy flavor of lemon, and I especially enjoy it mixed with other fruits. Perhaps my favorite combination is lemon with blueberry, so naturally that had to be on the line-up. Now, to pick a vegetable! To be perfectly honest, I don’t remember where I got the idea to do rhubarb. I have never had rhubarb in my life. I know that Strawberry Rhubarb pie is a thing, but I’ve never tried it, let alone know what the flavor “profile” would be. I gave it some thought, and figured, “Well, if people like Strawberry and Rhubarb together, perhaps rhubarb could taste good with other fruits too.” 

I don’t consider myself any sort of masterful recipe creator, so I was pleased when I found a couple of recipes to go off of and essentially “melt” a few together. The main recipe I went off of is from The Roasted Root. I love the recipes and personality of the site!

Here is the recipe I came up with. I essentially used this recipe and added the juice and zest of one lemon.

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, but you can a little more is desired)

1 cup frozen blueberries

2 cups gluten-free all purpose flour

1 tablespoon baking powder

1 teaspoon kosher salt

+Don’t forget to add that lemon zest and juice

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 separate 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.