Blueberry Rhubarb Muffins Recipes

RHUBARB-BLUEBERRY CORN MUFFINS

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.

RHUBARB BLUEBERRY MUFFINS

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.

RHUBARB BLUEBERRY MUFFINS

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.