Rhubarb Blueberry Muffins Recipes

RHUBARB BLUEBERRY MUFFINS

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.

RHUBARB OAT MUFFINS WITH CINNAMON BUTTER CRUMBLE

Steps:

• Preheat oven to 350°F. Line two standard muffin pans with cupcake liners or spray with a non-stick cooking spray.
• Combine crumble ingredients in a small bowl. Use two forks to cut butter into other ingredients. I use a pastry cutter to cut the ingredients together until it resembles coarse crumbs. If the butter gets too warm it will not crumble. Refrigerate the butter if it gets too soft before crumbling if necessary.
• In a large mixing bowl add flour, brown sugar, cinnamon, oats, baking soda, and salt. Whisk together to combine.
• in a medium bowl combine milk, vinegar, vanilla extract, oil, and egg. Whisk together.
• Add wet ingredients to dry ingredients and mix together until just combined. Fold in 1-3/4 cups chopped rhubarb.
• Fill muffin cups 1/2 to 3/4 full. Top with remaining rhubarb and crumble. Sprinkle with turbinado sugar.
• Bake 20 to 25 minutes rotating pans halfway through baking. Remove from the oven when a toothpick inserted in the middle of the muffin comes out clean. Cool muffins 10 minutes in the pan and then remove them to a baking rack to finish cooling or serve warm.
• Store in an airtight container at room temperature or in the refrigerator. May be frozen for a longer period of time.

EASY RHUBARB MUFFINS

Steps:

• Preheat the oven to 375°F (190°C) with a rack in the center position. Line a standard 12-cup muffin pan with paper liners and set aside.
• In a large bowl, whisk the whole wheat pastry flour, baking powder, baking soda, and salt until combined. In a medium bowl, whisk the Greek yogurt, maple syrup, melted (and slightly cooled) butter, eggs, and vanilla extract until smooth.
• Pour the wet ingredients in the dry mixture and stir together with a spatula until mostly combined. Gently fold in the diced rhubarb. Using a spoon, divide the batter evenly among the muffin pan. The batter will reach to the top of each liner.
• In a small bowl, mix tother the granulated sugar and cinnamon. Evenly sprinkle the sugar mixture on top of each muffin. Bake for 14 to 17 minutes, rotating the pan halfway, or until the edges of the muffins are lightly golden and domed, and the tops spring back when gently pressed.
• Immediately and carefully transfer the muffins from the pan to a cooling rack. Cool for 10 minutes and serve slightly warm. Muffins best served the day they are made, but any leftover muffins can be stored in an airtight container at room temperature for 1 to 2 days. Top the muffins with a paper towel during storing to prevent gumminess on the surface.

RHUBARB MUFFINS WITH BLUEBERRIES

Steps:

• Whisk the flour, sugar and cardamom in a medium bowl.
• Add the coconut oil and combine with a fork.
• Mix the coconut oil into the flour until mostly incorporated but some small pieces remain. (The streusel is ready when it holds together in large clumps when squeezed-it will still be fairly dry.)
• Heat the oven to 375°F
• Put liners into a 12 hole muffin tin.
• Mix rhubarb with 1/4 cup of the sugar in a medium bowl. Let the mixture sit while you mix up the dry ingredients.
• Whisk together the flour, baking powder, baking soda, salt, and cardamom in a large bowl.
• Place the remaining 1/2 cup sugar, coconut oil, egg, vanilla, and yogurt in a separate medium bowl and whisk until smooth.
• Add the wet ingredients to the dry and mix just until combined, about 25 to 30 strokes.
• Gently Stir in the reserved rhubarb and the blueberries. Use about another 10 to 15 strokes. (The batter is very thick.)
• Place a rounded 1/4 cup of batter into each muffin hole (the holes will be full to the top, not much rise in these muffins) and evenly sprinkle the streusel over top.(This will be messy. Don't worry about it-bakes fine)
• Bake until a toothpick comes out clean, about 20 to 25 minutes.
• Let the muffins cool for 15 minutes in the pan.
• Remove the muffins from the pan. Serve warm or cool.

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.

RHUBARB BLUEBERRY MUFFINS

Steps:

• In a small mixing bowl, cream butter and sugar. Add egg and sour cream; mix well. Combine the flour, baking powder and salt; 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 F. for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1 dozen. See other recipes at: www.havefunbaking.com And also at: www.lovetobakeandcook.blogspot.com

RHUBARB BLUEBERRY MUFFINS

Steps:

• In a small mixing bowl, cream butter and sugar. Add egg and sour cream; mix well. Combine the flour, baking powder and salt; 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 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.