Rhubarb Blueberry Corn Muffins Recipes

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RHUBARB BLUEBERRY MUFFINS



Rhubarb Blueberry Muffins image

"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

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

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



Rhubarb Blueberry Muffins image

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

1/4 cup butter, softened
3/4 cup sugar
1 egg
1/4 cup sour cream
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup milk
1 cup blueberries
1 cup rhubarb

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 MUFFINS



Rhubarb Blueberry Muffins image

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

1/4 cup butter, softened
3/4 cup sugar
1 egg
1/4 cup sour cream
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup milk
1 cup fresh blueberries or 1 cup frozen blueberries
1 cup chopped fresh rhubarb or 1 cup chopped frozen rhubarb

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

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