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Healthy Rhubarb Blueberry Gems (muffins)

Move over strawberries, blueberries make a great match for rhubarb. 
Course Breakfast, Brunch
Cuisine Edwardian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins

Ingredients

  • 2 cups whole wheat flour
  • 1 1/2 cups medium or large flake oats
  • 1/2 cup sugar (or sugar substitute)
  • 1/2 cup brown sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup buttermilk (milk with 1 tbsp. lemon juice added)
  • 1/2 cup unsweetened applesauce
  • 1 cup diced rhubarb (thin stalks if you have them)
  • 1 cup blueberries (fresh or frozen)
  • 1/2 cup of nuts if you so desire

Instructions

  • Preheat oven to 350F, and prepare 12 muffin pans by lightly greasing with oil or nonfat spray. Non fat muffins stick to paper liners so they are not a good choice for these types of muffins.
  • Mix flour, oats, sugars, baking powder, baking soda, salt in a large bowl. Make a well in the middle.
  • In another bowl, mix together the egg, buttermilk, and applesauce. Pour into dry ingredients and stir until just combined. Stir in fruit.
  • Use an ice cream scoop to measure into the muffin tins and bake for 25 – 30 minutes until a toothpick comes out clean.