Rhubarb Blueberry Muffins Recipe
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Rhubarb Blueberry Muffins

By: Dorothy Ross  
"'We were camping, and I didnt 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!"

Rating: This weblink has been rated 27 times with an average star rating of 4.6 Read Reviews (26)

Rate/Review | 655 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 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

Directions

  1. 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.
  2. 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.

Footnotes

  • If using frozen blueberries, do not thaw before adding to batter.
  • If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
  • Editor's Note: If using frozen blueberries, do not thaw before adding to batter. If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 9, 2009 by Dianne Supporting Member (Click to learn more about Supporting Membership)
These muffins are the bomb! I was just expecting a regular blueberry muffin with some rhubarb... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2008 by KYCook48 
I added another 1/2 tsp of baking powder to offset denseness mentioned in other reviews. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 2, 2008 by Sam84jo 
These are VERY good! I did substitute 1/2 the flour for Whole Wheat Flour. Don't think I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2006 by HIKERBOY 
These were a big hit. A nice flavor combination in a moist muffin. Mine didn't rise as much... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 3, 2009 by sprite2 
My family and neighbors love this awesome combination of blueberries and rhubarb! Tonight I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 22, 2009 by little momma 
this is a great recipie, but I made a few adjustments since we some milk allergies-i used a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 3, 2008 by Kathy 
The sour cream makes the muffins very moist, but a little dense. They were still delicious. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 22, 2008 by familychef8 
These muffins are great!!! The only change I made was to add a 1/2 tsp of baking powder... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 13, 2008 by Gloria 
Just out of the oven, look beautiful! MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2007 by YellowBeetleSB 
These came out very moist and dense. Not much rise. I guess I was looking for more of a cakey... MORE

 
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