Blueberry Rhubarb Muffins Recipes
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!"
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 168 calories, Fat 5g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 314mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB BLUEBERRY MUFFINS
Make and share this Rhubarb Blueberry Muffins recipe from Food.com.
Provided by Courtly
Categories Quick Breads
Time 35m
Yield 12 mufffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- In small mixing bowl, cream butter and sugar. Add egg and sour cream; mix well. Combine the flour, baking power and salt; add to creamed mixture alternately with milk. Fold in blueberries and rhubarb.
- Fill 12 greased or paper lined muffin cups about 2/3 full. Bake at 400 for 20-25 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 169.3, Fat 5.7, SaturatedFat 3.4, Cholesterol 30.9, Sodium 294.1, Carbohydrate 27.4, Fiber 0.9, Sugar 13.9, Protein 2.7
RHUBARB BLUEBERRY MUFFINS
Make and share this Rhubarb Blueberry Muffins recipe from Food.com.
Provided by Laura Rados
Categories Breakfast
Time 40m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Cream together butter and sugar
- Beat in egg and sour cream.
- Combine flour, baking powder and salt and add to other ingredients.
- Stir in milk.
- Fold in blueberries and rhubarb.
- NOTE: Blueberries may be fresh or frozen, if frozen don't thaw.
- NOTE: If rhubarb is frozen, measure from frozen state then thaw and drain but don't press out liquid.
- Bake at 400 for 20-25 minutes.
- Cool before removing.
Nutrition Facts : Calories 168.2, Fat 5.6, SaturatedFat 3.3, Cholesterol 29.1, Sodium 302.1, Carbohydrate 27.3, Fiber 0.9, Sugar 14, Protein 2.7
RHUBARB-BLUEBERRY CORN MUFFINS
Strawberry and rhubarb are a famous pairing, but the blueberry is also a stellar dance partner to rhubarb. These easy muffins come together in one bowl so you can brighten everyone's morning with a batch of these treats.
Provided by Sarah Carey
Time 1h15m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Reserve about 3 tablespoons each rhubarb and berries, then stir the rest into mixture. Create a well in center of mixture; add eggs and whisk. Whisk in milk, butter, and vanilla.
- Divide batter evenly among muffin cups, about 1/3 cup each (they will be very full). Press a few pieces of reserved fruit into top of each, then sprinkle with sugar. Bake until tops spring back when lightly touched, 25 to 30 minutes. Let cool 5 minutes in tin, then remove muffins and transfer to a wire rack; let cool completely, about 30 minutes.
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