Gluten Free Strawberry and Rhubarb Muffins

These gluten free strawberry and rhubarb muffins are gloriously fragrant, packed with produce for a tender yet sturdy crumb, and have just the right balance of sweet and tart. Thanks to my neighbors, who let me pick as much rhubarb from their prolific plants as I wanted, I've been making rhubarb and strawberry everything, from gluten free strawberry rhubarb crisp to gluten free strawberry rhubarb bars to gluten free strawberry rhubarb crumble. I obviously can't get enough of this combo!

I developed this recipe after making a batch of gluten free rhubarb muffins; after one bite, I knew I had to riff on them a bit to incorporate strawberries. Here, the rhubarb brings a gentle tartness that offsets the berries’ sweetness, while the gluten-free batter (made with my homemade gluten free flour blend) bakes up nicely golden every time. These muffins are beautifully simple, not too sweet, and perfect with a cup of coffee or tucked into a picnic basket for an afternoon at the beach.

You'll Love These Pretty Muffins

I love these muffins because they strike that ideal balance between nourishing and indulgent. They're sweet, but not overly so, and I dare anyone to tell that they're gluten free. And, they’re quick to make plus sturdy enough to hold up in a lunchbox or snack plate (and during summer break, we're ALWAYS snacking). Best of all, they celebrate the fleeting strawberry-rhubarb season in a little handheld package. A few more highlights:

• My fav pairing. OK, chocolate and peanut butter might be my absolute favorite pairing of flavors, but strawberry and rhubarb are about equal!
• Gluten free but you wouldn't know it! As always, rest the batter before baking it so that the flour hydrates and produces a soft, never gritty muffin you can't tell is gluten free.
• Freezer-friendly. Like most muffins, these beauties freeze wonderfully, making them an ideal option to stash in the freezer for a quick pick-me-up later.

Ingredients Needed

I've included the ingredients needed for these muffins below, plus some of my notes. Find the full ingredient amounts and instructions in my recipe card at the bottom of this post.

• Gluten free flour - Your favorite gluten free 1:1 baking flour works here, or use my homemade blend. See another substitution option in the "tips" section.
• Leavening agents - A combination of baking powder and baking soda helps the muffins to rise.
• Salt - Fine sea salt or table salt works.
• Cinnamon - A little ground spice adds warmth. Try ginger for a kick.
• Granulated sugar - If you wish for a less sweet muffin, reduce the sugar by ¼ cup.
• Butter - I use unsalted butter. Substitute a neutral oil if you like.
• Eggs - Large eggs work best.
• Buttermilk - See my notes below on how to make a homemade buttermilk substitute if needed. In a pinch, use whole milk.
• Rhubarb - Choose rhubarb that is firm without any brown spots. The rhubarb does not have to be pink to be ripe.
• Strawberries - Likewise, use fresh strawberries for the best flavor.

Tips, Substitutions & Some Variation Ideas

• Fresh or frozen rhubarb is fine. If you don’t have fresh rhubarb, frozen works, too. You can add it straight to the batter from the freezer, although you may want to let it soften up for a few minutes so you can chop it up.
• Sub maple syrup or honey. I love honey with rhubarb or strawberries (see my strawberry honey jam for more on this!). Swap the granulated sugar with your choice of natural sweetener for a different flavor profile.
• Use buttermilk. In my opinion, real buttermilk tastes and performs the best. If you can, use buttermilk in this recipe. If you do need to DIY buttermilk, mix 1 cup of whole milk with 1 tablespoon of lemon juice or vinegar, let it stand for 10 minutes, then add it to the batter.
• Make it dairy-free. To make these muffins dairy-free, use 1 cup of your favorite non-dairy milk and stir in 1 tablespoon of vinegar or lemon juice. Let the mixture stand for 10 minutes, then use it in the recipe. Use non-dairy butter for the butter.
• Flour substitute. Instead of a gluten-free flour blend, try a mix of ¼ almond flour and ¾ oat flour for a soft, hearty texture (the muffins may be more delicate).
• Add nuts. For a bit of crunch, fold in ½ cup chopped walnuts or pecans with the fruit.
• Another berry. Swap the strawberries for another berry, such as raspberries or blackberries.
• Citrus zest. Rub in the zest of 1 lemon or 1 orange into the sugar to release its oils, then proceed with the recipe.

Proper Storage

Always cool muffins thoroughly before placing them in an airtight container; otherwise, they will get soggy! Here's how to store these muffins:

• Counter - Place fully cooled muffins in an airtight container and store them on the counter for up to 3 days. Make sure the muffins are thoroughly cooled before placing them in the storage container so that they don't get soggy.
• Fridge - Keep the muffins in an airtight container in the fridge for up to 5 days.
• Freezer - Store the muffins in a freezer-safe bag with as much air removed as possible for up to 3 months in the freezer. Thaw the muffins completely in the fridge before eating them.