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Rhubarb Blueberry Muffins

 Rhubarb Blueberry Muffins
"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!”
12 ServingsPrep: 15 min. Bake: 20 min.


  • 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


  • 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.

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Rhubarb Blueberry Muffins (continued)

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.