Gluten free rhubarb, lemon zest and blueberry muffins

I don't really have an interesting story for these muffins. I did have a slightly more interesting one than this, but on clicking 'save and publish' last night, said story self destructed, leaving me wondering how on earth I was planning to rewrite all that hilarious commentary on muffins. 


The gist of my inspiration is this: I had brunch with a girlfriend over the weekend who was eyeing off the counter muffins like they were going out of style. As she suggested she intended to eat both a full brunch and a full muffin, I fondly remembered the days in which I could devour a huge sugar coated muffin without needing to schedule in a foetal nap afterwards. The glory days.


These muffins are devoid of gluten, grains and refined sugar, and are a lower FODMAP option, excepting the maple syrup and the tapioca flour, of which there is minimal. While I've been out of the game for a while, I don't even think these taste like gluten free, refined sugar free muffins. My Mum agrees, so that really settles the matter.



2 cups almond meal
1/2 cup tapioca flour
Zest of 1/2 a lemon
3 tablespoons maple syrup
50g butter
2 generous tablespoons almond butter
1 teaspoon vanilla bean extract
1/2 teaspoon salt
2 eggs
1/2 cup milk (I used both cow and almond to success)
2 stalks of rhubarb (roughly 100g)
1/2 cup blueberries
1 teaspoon baking powder
2 teaspoons apple cider vinegar



1. Preheat the oven to 180 degrees Celsius.
2. In a large bowl, combine the almond meal, tapioca flour and lemon zest.
3. Melt the butter any way you choose (I chose microwave because I am the embodiment of lazy) and, once melted, add the almond butter, maple syrup, vanilla bean extract and salt. Mix well, and then add the milk. Mix again. 
4. Crack your eggs into the flour mix, and follow them with the butter mix, which has hopefully cooled down completely. Stir everything up until you have created a batter, and then add in the blueberries and rhubarb. 
5. Add the baking powder, followed by the apple cider vinegar, and stir the bubbles through once they begin to subside. 
6. Thoroughly grease your muffin tin (I used a silicion 6 hole standard sized muffin tin) with butter. You can use whatever but I truly believe butter is the best for greasing. 
7. Fill the muffins to the absolute brim (I was going for the oversized cafe muffin vibe here) and pop them in the oven for 25-30 minutes. Leave them to cool a lil before gently coercing them out of their muffin holes. Voila, the cafe muffin you always wanted but were never able to eat.