Rhubarb Blueberry Muffins Recipe

5 12 19
Rhubarb Blueberry Muffins Recipe
Rhubarb Blueberry Muffins Recipe photo by Taste of Home
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Rhubarb Blueberry Muffins Recipe

Read Reviews
5 12 19
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!”
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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

Directions

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.
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

Nutritional Facts

1 each: 168 calories, 5g fat (3g saturated fat), 32mg cholesterol, 314mg sodium, 27g carbohydrate (14g sugars, 1g fiber), 3g protein.

  • 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
  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

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Reviews forRhubarb Blueberry Muffins

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hotfudgesundae User ID: 3463962 267536
Reviewed May. 31, 2017

"One of the best muffin recipes! We loved it!"

MY REVIEW
duckies2 User ID: 8872403 248825
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
MarineMom_texas User ID: 31788 227722
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
hskinner76 User ID: 540241 62747
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
krbmom User ID: 539604 149181
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
Frissy User ID: 233210 65813
Reviewed Jul. 27, 2013

"love rhubarb and blueberries, great recipe"

MY REVIEW
CreativeMO User ID: 6506417 148438
Reviewed Feb. 3, 2012

"Wonderful moist muffins with an excellent combination of flavors. Will definitely make again!"

MY REVIEW
Sarahsjunk User ID: 2783775 57398
Reviewed Jul. 26, 2011

"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!"

MY REVIEW
cwegner52 User ID: 5577209 144525
Reviewed Jun. 10, 2011

"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!"

MY REVIEW
Windmill54220 User ID: 1123863 76373
Reviewed May. 16, 2010

"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."

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