Low sugar Gluten-free Blueberry Rhubarb Muffins 
*Note: To be truly gluten-free, the oat flour used must be labeled Gluten-free. 
Ingredients 
• 1 ½ C. Ground oat flour
 • 3/4C. quick-cooking oats
 • 1/2C. packed brown sugar 
• 2 teaspoons baking powder 
• 1/2 teaspoon baking soda 
• 1/4 teaspoon salt 
• 1/4 teaspoon of each: 

•  Nutmeg 
•  Cinnamon 
•  Allspice 

• 1 egg 
• 1/3C. vegetable oil 
• 1/3C. orange juice or white grape juice 
• 1 teaspoon grated orange peel 
• 1 C. blended fresh or frozen rhubarb, thawed and drained 
• 1C. of fresh blueberries 
Topping: 
 • ¼ cup quick-cooking oats
 • ¼ cup packed brown sugar 
• 2 tablespoons chopped pecans or walnuts (optional) 
• 2 tablespoons butter, softened 
• ¼ teaspoon salt 
• ¼ teaspoon ground cinnamon 

 In a bowl, combine all dry ingredients; set aside. In another bowl, combine egg, oil, sugar, orange juice and peel. Stir into dry ingredients just until moistened. Fold in rhubarb and blueberries.  

Fill paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over tops. Bake at 350° for 20 minutes or until muffins test done. Cool for 5 minutes; remove from the pan to a wire rack. Yield: 2 dozen.