Go Back
–+ servings
A plate of muggins with a bowl of blueberries and stalks of rhubarb behind the plate.

Blueberry Rhubarb Muffins

Delicious muffins studded with sweet blueberries and tart rhubarb.
4.88 from 8 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 24 muffins
Author: Hezzi-D

Equipment

Ingredients

  • 3/4 cup salted butter softened
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1/4 cup sour cream
  • 3 cups flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cups milk
  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups chopped fresh rhubarb

Instructions

  • Preheat the oven to 400 degrees. Line 24 muffin cups with muffin liners.
  • In a medium bowl cream together the butter and sugar. Mix until well combined.
  • Add in the eggs and sour cream and mix well.
  • In another bowl combine the flour, baking powder, and salt.
  • Add half the egg mixture to the flour mixture and mix well. Stir in the milk and mix well. Add the remaining egg mixture and beat until just combined.
  • Gently fold in the blueberries and the rhubarb.
  • Fill the muffin cups 2/3 of the way full.
  • Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from oven and cool on a wire rack.

Notes

Adapted from Rhubarb-Central