Back to Rhubarb Blueberry Muffins

Print Options


Card Sizes

Rhubarb Blueberry Muffins Recipe

Rhubarb Blueberry Muffins Recipe

"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. YIELD:12 servings


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

Reviews for Rhubarb Blueberry Muffins

Sort By :
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."

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."

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!"

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."

Reviewed Jul. 27, 2013

"love rhubarb and blueberries, great recipe"

Reviewed Feb. 3, 2012

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

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!"

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!"

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."

Reviewed May. 7, 2010

"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 May. 2, 2010

"These are excellent. I've made them a new family favorite."

Loading Image