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Rhubarb Blueberry Muffins

Name: Rhubarb Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 dozen.
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

17 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 20 min.

Makes

1 dozen

Updated: Jun. 29, 2023

"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!”

Rhubarb Blueberry Muffins Recipe photo by Taste of Home

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.

Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Blueberries

If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition Facts

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

Rhubarb Blueberry Muffins

Ingredients

Directions

Nutrition Facts

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