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

Rhubarb Blueberry Muffins Recipe

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
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

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.

Reviews for Rhubarb Blueberry Muffins

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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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

MY REVIEW
Reviewed Feb. 3, 2012

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

MY REVIEW
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
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!

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