Reviewed: Oct. 11, 2009

Ok I took this recipe and changed it up for a cake. Doubled the recipe, added 1 teaspoon of baking soda. I didnt double the baking powder or salt. put in a 9x13 cake pan. topped it with brown sugar and walnuts. Oh my gosh, its amazing. Linda

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LINDA90

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Reviewed: Aug. 30, 2009

ver very very delicious ! Love It !

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Pris

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Reviewed: Jul. 22, 2009

Wonderful combination of fruits in this muffin recipe and quite moist. This was easy enough for my oldest son to help prepare and my kids fell in love with them. Great way to use a bumper crop of rhubarb!

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 16, 2009

These muffins turned out great. I really loved the taste of blueberries with rhubarb. Might add more rhubarb next time though. Instead of 3/4cup sugar I put in 1/2cup sugar and 1/4 cup Splenda and they were still quite sweet. Will be doing them again. Thanks for recipe.

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Maltija

Cooking Level: Expert

Living In: Charlottetown, Prince Edward Island, Canada

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Reviewed: Jul. 16, 2009

these were super tasty-- however i made the mistake of making them with lowfat sour cream. do not try that! they do not stay together. next time i will definitely use regular sour cream. i followed the others recommendations and increased the baking powder and added a cinnamon/ brown sugar topping. i also lightly floured the blueberries to keep them from sinking to the bottom. i think some lemon zest and a bit of lemon juice would take them from good to excellent.

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JENCHAO

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Jul. 10, 2009

I'm trying to get some more flavors into my son's diet and thought i would give this a try. He likes rhubarb, but blueberries are what's hard. I made mini-muffins and before I could get them cooled, he had eaten 4! Great recipe!!

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KarenS

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Reviewed: Jul. 5, 2009

I made these with 1/2 whole wheat and 1/2 reg flour at high altitude (9,000 feet) and they were just perfect. Also made a gluten free batch and they are awesome, too. Perfecdt blend of flavors. Will definitely make again.

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camsbaugh6

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Reviewed: Jun. 29, 2009

My husband loves coffee cake that you can actually dip in your coffee, so I kept the recipe as is since people were saying the muffins were coming out a bit dense and made it as a coffee cake. I changed out the blueberries for huckelberries since I live in MT and they are available here and fantastic. I also added the sugar in the raw to the top to cut down on the tartness, since both rhubarb and huckelberries are tart. It came out fantastic. I am excited to try as a muffin recipe.

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AJones

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Reviewed: Jun. 28, 2009

I made as directed and I thought these tasted a little salty. I will half the salt if make again.

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food guru

Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

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Reviewed: Jun. 27, 2009

Made these for a girls night in with my little 4 yr. old. We subbed half the flour for whole wheat, subbed half the sugar for brown sugar, added 1/2 tsp. extra baking powder per another persons suggestion. For fun we baked them in barbie muffin liners and sprinkled coarse colored sugar on top. They were wonderful!! The only issue was that the rhubarb was not as cooked as I would have liked. I bake a rhubarb bread that bakes for 45 min. and without considering the shorter cook time of muffins, expected a similar result. Will have to work on that because I will definately be making these repeatedly. Thanks for the idea!!

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recipejnky

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Reviewed: Jun. 23, 2009

This recipe is great! the muffins were excellent but not perfect.. .Although i increased the baking powder they did not rise enough (brand new baking powder too) and I'll explain why.. I did use sour cream, but also added in about 1.5 tbsp of Lighter Bake (or baby gerber prunes and apples for moistness) I also used a whole tsp. of the bk. powder and cut down on the salt a bit. Because the sour crm is acidic it reduces the leavening power of the bk. powder. So you need to add about 1/2 tsp. of baking soda to neutralize the acidity. (only if you're using double acting bk. powder, not regular) oh yeah.. and dont over mix the batter! used the sugar butter cinnamon topping left on another review.. Wonderful!

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Janine

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Reviewed: Jun. 13, 2009

Delicious! These really a bakery quality muffins. I followed recipe as written, and made into 6 jumbo muffins. Will definately be making these again! 10 stars in my book!

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WheatenLover

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Reviewed: Jun. 11, 2009

Ive never even really heard of rhubarb, but figured this recipe looked tasty, so thought i'd give it a try! I used an additional 1/2 tsp of baking powder and only 1/2tsp of salt as recommended.The dough was sticky and tough to handle when trying to put the batter in mini muffin pan. I was able to make 20 mini muffins and almost a whole pan of regular sized muffins.

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KiwiOz0708

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Dallas, Texas, USA

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Reviewed: Jun. 9, 2009

I'm not a fan of rhubarb so I didn't try them, but my family member kept telling me how delicious they were. My oven is usually take longer to cook, but I definitely could have cut off a minute or two because mine were a bit overbaked. I will probably make these again in the future.

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Lauren6291

Cooking Level: Beginning

Living In: Big Lake, Minnesota, USA

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Reviewed: Jun. 6, 2009

These muffins are the bomb! I was just expecting a regular blueberry muffin with some rhubarb thrown in, but the texture of these is amazing! Per another reviewer, I added an extra 1/2 tsp. baking powder. I then reduced the salt to 1/2 tsp. They came out so moist, tender and fluffy! The rhubarb adds wonderful bites of tartness. I topped them with raw sugar before baking. The results are truly like you would find in a bakery shop!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Jun. 2, 2009

My family and neighbors love this awesome combination of blueberries and rhubarb! Tonight I adapted the recipe to make the muffins a bit less dense using 1/8 c. light sour cream, 1 1/2 tsp baking powder plus 1/2 tsp. baking soda. Then I made a topping made of: 1/2 c. sugar, 1 tsp. ground cinnamon and 2 tablespoons butter, mixed and placed on the top of muffins before baking. That gave the muffins a sweet, crunchy top! YUM!

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sprite2

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Reviewed: Apr. 21, 2009

this is a great recipie, but I made a few adjustments since we some milk allergies-i used a 1/2 cup of applesauce instead of sour cream, and instead of blueberries, I used strawberries (1 cup, cut into small pieces) and only 1/2 cup of rhubarb (also cut into small pieces). my kids love them, and so do my husband and I.

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little momma

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Reviewed: Jul. 22, 2008

These muffins are great!!! The only change I made was to add a 1/2 tsp of baking powder (based on other reviews). I will definitely be making these often! Thank you for helping find another way to cook our rhubarb!

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familychef8

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Reviewed: Jul. 16, 2008

I added another 1/2 tsp of baking powder to offset denseness mentioned in other reviews. I also used 1/4 C fat free plain yogurt instead of sour cream, only because that's what I had on hand. These turned out to be very good, but the blueberries overpowered the rhubarb (but then I love rhubarb and blueberries not so much). Next time, I'll try the sour cream and change the ratio of rhubarb to blueberries. Will make again.

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