Rhubarb Muffins With Blueberries Recipes

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

Ingredients

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

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

Ingredients

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 CORN MUFFINS

Rhubarb-Blueberry Corn Muffins image

Strawberry and rhubarb are a famous pairing, but the blueberry is also a stellar dance partner to rhubarb. These easy muffins come together in one bowl so you can brighten everyone's morning with a batch of these treats.

Provided by Sarah Carey

Time 1h15m

Yield Makes 12

Number Of Ingredients 11

Ingredients

1 3/4 cups unbleached all-purpose flour
1/4 cup fine cornmeal
3/4 cup sugar, plus more for sprinkling (optional)
2 teaspoons baking powder
1 teaspoon kosher salt (we use Diamond Crystal)
4 ounces rhubarb, cut into a 1/2-inch dice (1 cup)
4 ounces blueberries (a scant 1 cup)
2 large eggs, room temperature
3/4 cup whole or 2 percent milk, room temperature
1 stick unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract

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.

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