Blueberry-Rhubarb Muffins with Streusel Topping

Blueberry-Rhubarb Muffins with Streusel Topping We bought a new house recently and, as ridiculous as this is to say, one of the things that had me most excited was finding some rhubarb plants thriving in the somewhat overgrown front yard. The deal hasn’t even closed yet and I’m already dreaming about all the things I’ll be able to make next year with the ruby-red stalks.  For now, I’ve been making do with what’s available at the local farmers market and stashing some in the freezer for later, when the spring supplies dry up.   Of course, strawberries are the classic choice to pair with rhubarb, and the combination is definitely one of my faves. But strawberries now have a competitor for my affections — blueberries.    Blueberry-Rhubarb Muffins with Streusel Topping When a hankering for blueberry muffins hit recently, I thought I would experiment by adding some rhubarb I’d picked up at the market earlier. It was a match made in heaven. When you bite into these, the plump blueberries explode in your mouth with a burst of juicy sweetness, in contrast to the slightly sour rhubarb — the perfect food yin-yang. These were adapted from a blueberry-spelt muffin recipe that I found on the Whole Foods website. I’ve been on an oat-flour kick lately — I love the nutty flavor — so I replaced the spelt flour with whole oats that I ground up in my Vitamix. The muffins tasted fantastic, but the were a tad short in stature. (OK, they looked like hockey pucks.) So, I made them again using a combination of oat flour and whole wheat pastry flour, with much loftier results. I also slightly reduced the amount of sugar, which still resulted in a muffin with enough sweetness to offset the lip-puckering rhubarb.

Blueberry-Rhubarb Muffins with Streusel Topping
Serves 12
A super-moist muffin bursting with the sweetness of plump, juicy blueberries and a contrasting tang from fresh rhubarb. These are hard to resist when they're still warm from the oven, but they freeze well.
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For the muffins
  1. 2 1/2 tbsp ground flax meal
  2. 3 tbsp water
  3. 4 tbsp solid coconut oil
  4. 1/2 cup raw cane sugar
  5. 1/2 cup unsweetened applesauce
  6. 1/2 cup non-dairy milk (I used flax milk)
  7. 2 tsp vanilla
  8. 1 cup oat flour
  9. 1 1/2 cups whole wheat pastry flour
  10. 2 1/2 tsp baking powder
  11. 1 tsp cinnamon
  12. 1/2 tsp salt
  13. 1 cup fresh blueberries
  14. 2/3 cup finely chopped rhubarb
For the streusel topping
  1. 2 tsp solid coconut oil
  2. 1/4 cup quick-cooking oats
  3. 1/2 tsp cinnamon
  4. 1 tbsp raw cane sugar
Instructions
  1. Preheat the oven to 375F. Lightly grease a 12-hole muffin tin with coconut oil and set aside.
  2. Start by making your flax "eggs." Place ground flax meal and water in a small bowl and stir well. Set aside to gel for about 10 minutes.
  3. In a large bowl, using a mixer, cream the coconut oil and sugar together until well blended and resembling wet sand. Stir in the applesauce, flax eggs, non-dairy milk and vanilla.
  4. In another large bowl, combine the oat flour, whole wheat flour, baking powder, cinnamon and salt. Stir to mix.
  5. Add the wet ingredients to the dry ingredients and stir gently to combine, being careful not to overmix the batter. Fold in the blueberries and rhubarb.
  6. Spoon batter into muffin cups, filling each about halfway.
  7. Meanwhile, put the streusel topping ingredients in a small bowl and rub together with your fingers until thoroughly mixed and crumbly. Sprinkle evenly over muffin batter.
  8. Bake in center of oven for 30 minutes, or until a toothpick inserted in the middle comes out clean.
  9. Transfer pan to a wire rack to cool for 10 minutes. Remove muffins from tin and let them finish cooling on the wire rack.
A Vegan Adventure http://www.aveganadventure.com/
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Comments

  1. says

    These look so darn delicious! I am such a muffin fiend. And you’ve really taken this over the top with that streusel! YUM!

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