Rhubarb Blueberry Muffins Recipe
Rhubarb Blueberry Muffins Recipe photo by Taste of Home

Rhubarb Blueberry Muffins Recipe

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5 11 18
Publisher Photo
"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!”
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/4 cup sour cream
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup milk
  • 1 cup fresh or frozen blueberries
  • 1 cup chopped fresh or frozen rhubarb

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.

Directions

  1. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and sour cream. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Fold in blueberries and rhubarb.
  2. Fill 12 greased or paper-lined muffin cups about two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1 dozen.
Editor's Note: If using frozen blueberries, do not thaw before adding to batter. If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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.
Originally published as Rhubarb Blueberry Muffins in Taste of Home August/September 2005, p 10

Reviews for Rhubarb Blueberry Muffins

AVERAGE RATING
(18)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 30, 2016

"I made a double batch and this is MAGNIFICENT! I used fresh rhubarb from the garden and frozen blueberries from last year's harvest. My husband is going through cancer treatment and I think he will be able to swallow these. Very moist. I will make a few batches for the freezer as a quick snack option. And then the Rhubarb-Strawberry Jam. Also delish."

MY REVIEW
Reviewed Jun. 10, 2015

"I made these today for a cooking challenge on the TOH Community Forums; however, I substituted apples for the rhubarb since we have such a hard time getting rhubarb here and my husband won't eat it. I'm sure this recipe is delicious with rhubarb. I also substituted Splenda for the sugar since he cannot eat sugar. The muffins were delicious. I would definitely have these muffins again."

MY REVIEW
Reviewed Oct. 17, 2014

"Got rave reviews from coworkers and parents, who are always my taste-testers - and that is saying a lot because my Dad HATES rhubarb :) Will definitely be making these again!"

MY REVIEW
Reviewed Jun. 17, 2014

"Nice and moist but I think they could use either use a little more sugar in the recipe or a sprinkling of a sugar/cinnamon on top or a basic streusel topping."

MY REVIEW
Reviewed Jul. 27, 2013

"love rhubarb and blueberries, great recipe"

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