Rhubarb Blueberry Muffins
Total TimePrep: 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.
Editor's NoteIf 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.
Nutrition Facts1 each: 168 calories, 5g fat (3g saturated fat), 32mg cholesterol, 314mg sodium, 27g carbohydrate (14g sugars, 1g fiber), 3g protein.
May 19, 2020
Interesting combination of fruits. I used fresh blueberries and fresh rhubarb; I mixed a little flour in the blueberries and sprinkled some sugar on the chopped rhubarb before folding the fruit in at the end. The rest of the ingredients are easy to modify to my own baking preferences. I subbed 2 T. applesauce for half of the butter, used Apriva in place of the sugar, and used plain yogurt in place of the sour cream. Additionally, I used gluten free flour. I also added a streusel topping of some flour, sugar, cinnamon, and butter. The muffins are in the oven now and I am eager to taste them!
May 8, 2020
LOVE!!! Subbed flour for King Arthur’s gluten-free flour, and used Greek yogurt in lieu of sour cream (it’s what I had in the fridge). Added a crumb topping (gf flour, cinnamon, brown sugar and butter) Litterally the best muffins! Used fresh rhubarb and frozen blueberries :) I want to give some to the neighbors but I also want them for myself and kids! What to do ??
May 8, 2020
Fabulous. Baked as is. Fresh spring rhubarb and fresh blueberries. Wonderfully delicious.
May 13, 2018
Delicious!! Made as is, used frozen blueberries and needed to bake 25 minutes. A new favorite!
Aug 21, 2017
Absolutely love these!!! I had fresh rhubarb and blueberries, followed the recipe exactly. Wouldn't change a thing .... actually froze extra rhubarb in 1 cup bags so I could make these again through the winter. Thanks for sharing!!
May 31, 2017
One of the best muffin recipes! We loved it!
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.
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.
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!
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.