Rhubarb – Blueberry Muffins
Insane.
Dangerous.
Insanely dangerous.
That is all I could come up with to describe these muffins. But really, what constitutes a muffin? What makes this different than a cupcake? Because that is how I justify eating more than my fare share of these in one sitting. I know there can’t really be a big difference, but muffin just sounds less guilty, don’t you agree?
This recipe makes 12 and by the end of the day there were only 3 left. Between two people. Nough said. The next morning after breakfast there were none left and I was feeling a little down. Wanted more. Note to self – double batch next time.
Mis en Place:
I found a recipe for blueberry muffins at Just Putzing Around the Kitchen, and I decided to go with these because they looked so nice and fluffy. My kind of muffin. But I couldn’t do straight up blueberry. I decided to add rhubarb and the streusel topping that I had previously used with my Rhubarb Bread.
Kitchen Notes:
- Be sure not to fill the muffin cups too much, they will over flow. Use a 1/4 cup measure and make sure the baking cups are only halfway to 3/4 full.
- If you do fill them too much, you may want to spray the tops of the baking cups with cooking spray so the crumble does not stick to the paper.
- Be sure to let them rest after they come out of the oven so that the moisture sets. Otherwise, they will seem undercooked. 21 minutes worked in my oven.
- The crumble topping is equally tasty without the walnuts if you do not happen to have any on hand.
Ingredients
- 1-1/2 cups flour
- 3/4 cup white sugar
- 1 tsp salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup plus 2 Tablespoons milk
- 1 cup fresh (or frozen) blueberries
- 1 cup rhubarb, small dice
- 1 cup sugar
- 1 cup walnuts, finely chopped
- 1 Tablespoon butter
Directions
- Preheat oven to 400, and fill a muffin tin with cupcake liners.
- In a large bowl, mix all the dry ingredients until well combined.
- Slowly stir in the oil and egg. Batter should be very thick (like peanut butter).
- Add milk.
- Batter should be a little thicker than pancake batter.
- Gently mix in blueberries and rhubarb.
- Scoop a scant 1/4 cup batter into each muffin cup (cup will be half full) and sprinkle 1/2 tablespoon topping into the center of each cup. If you take it out to the edge, the sugar will stick to the paper after baking.
- Bake for 20 minutes and let cool 10 minutes before serving. They will be moist right out of the oven due to the moisture content of the fruit. Letting them sit for ten minutes helps to set that moistness.
Notes
Be sure not to fill the muffin cups too much, they will over flow. Use a 1/4 cup measure and make sure the baking cups are only halfway to 3/4 full.
If you do fill them too much, you may want to spray the tops of the baking cups with cooking spray so the crumble does not stick to the paper.
Be sure to let them rest after they come out of the oven so that the moisture sets. Otherwise, they will seem undercooked. 21 minutes worked in my oven.
The crumble topping is equally tasty without the walnuts if you do not happen to have any on hand.
Let’s see how many different blueberry muffins were baked this month:
Rhubarb and Blueberries is new
Nice combination. Jen
I agree with Jen – nice combination. The muffins look incredibly moist and I am already imagining the flavours as I type.
I think these look so unique and good! I don’t use rhubarb a lot in cooking, but I think I’d really like it with the blueberries.
Carrie #22
I haven’t had rhubarb in so so long! We used to eat it all the time when I was younger (in Minnesota). I saw some Thurs at the grocery store and this would be a perfect recipe to try out for someone who has NEVER prepared anything with it by myself.
Stopping by from CCC #28
{I stumbled, pinned, tweeted, and FB shared your recipe!}
These look soooo delicious! I love the addition of the rhubarb, and the topping looks tasty!
Visiting from #49!
These are a must try! I love rhubarb and this combination sounds delightful! Visiting from #14!
Oh my these look delish! I planted rhubarb in my garden last year, and hope to get a crop this year! Thanks!