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"We were camping, and I didn’t have enough milk for my usual blueberry muffin recipe,” recalls Dorothy Ross of Ear Falls, Ontario. “I did have some sour cream and a bit of rhubarb, so I used those. The muffins were awesome, and now I make them often!”
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 serving (1 each) equals 168 calories, 5 g fat (3 g saturated fat), 32 mg cholesterol, 314 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Rhubarb Blueberry Muffins in Taste of Home August/September 2005, p 10
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Feb. 03, 2012 by CreativeMO
Wonderful moist muffins with an excellent combination of flavors. Will definitely make again!
Reviewed on Jul. 26, 2011 by Sarahsjunk
These are the BEST muffins I've ever made. I sprinkle with just a bit of sugar before I bake just for that extra sweet!
Reviewed on Jun. 10, 2011 by cwegner52
Delicious!! Added a tsp of cinnamon - just because and they are wonderful! Will be made again next Spring when the rhubarb is fresh - may have to plant some for next year!
Reviewed on May. 16, 2010 by Windmill54220
Excellent! I used light sour cream, fresh rhibarb and frozen blueberries. Super moist and delicious. Even my husband who doesn't care for rhubarb liked them.
Reviewed on May. 07, 2010 by l2bake
Moist and Delicious! I have added the recipe to my collection of rhubarb recipes that I bring our every year when the rhubarb is in season!
Reviewed on May. 02, 2010 by jettanora
These are excellent. I've made them a new family favorite.
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