Rhubarb – Blueberry Muffins
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.
- 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: