Time to live it up

jen's splash

RECIPE: Rhubarb blueberry muffins.

Hot and dangerous. The first words of a fab pop song on my workout mix. And equally fitting description for these muffins.

The garden rhubarb is flourishing, people. I may have to whip up some simple syrup for those mojitos, pretty quick.

But I’d gone on a Saturday jog (” … if you’re one of us then roll with us … “). And was preparing to meet folks for a bike ride. I figured treats for bikers = always a great idea. So I made up a quick recipe. Fairly healthy. Wheat flour and flax. Cut down the sugar. Added nutmeg.

Tons of fruit. And Greek yogurt instead of oil.

I didn’t have muffin liners so I ripped pieces of parchment paper (5×5) and used instead. Love.

RECIPE RATING: 4 of 5 glasses of mimosas. I used too much fruit and not enough batter. Makes for perhaps a too-moist muffin. And ginger would be awesome in this. Still: yum and healthy.

I had to stop on the bike ride to take pictures of these beauties. Poppies EVERYWHERE. Orange. Red. Pink. Wow.

” … we’re superstars, we are who we are … ”

Rhubarb blueberry muffins
5.0 from 1 reviews
Author: Jen
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 12
With inspiration from: http://mangoesandchutney.com/2012/04/rhubarb-blueberry-muffins.html
  • 1 C whole wheat flour
  • 1/2 C unbleached white flour
  • 1/2 C white sugar
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 tsp ground nutmeg
  • 1/s tsp ground cinnamon
  • 1/2 C Greek yogurt
  • 1 large egg
  • 1/3 C plus 2 Tablespoons milk
  • 1 C fresh (or frozen) blueberries
  • 1 1/2 C fresh rhubarb, diced small
  • Crumble topping
  • 3/4 C rolled oats
  • 1/2 C sugar
  • 3 tsp butter, melted
  • cinnamon
  1. Preheat oven to 400, and fill a muffin tin with liners. (If you don’t have any, cut parchment paper to 5×5 … they won’t stay in very well until filled, but still work well.)
  2. Chop rhubarb.
  3. In a large bowl, mix all the dry ingredients until combined.
  4. Slowly stir in the yogurt and egg. Batter should be thick.
  5. Add milk.
  6. Gently mix in blueberries and rhubarb.
  7. Make, in a separate bowl, the crumble topping. Just mix ingredients.
  8. Scoop a scant 1/4 cup batter into each muffin cup (cup will be half full) and sprinkle the topping mixture on each cup.
  9. Bake for 20-24 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.
  10. ENJOY.


This entry was posted in 4 Wine Glasses, Breakfast, Dessert, Vegetarian and tagged , , , . Bookmark the permalink.

2 Responses to Time to live it up

  1. kelli says:

    LOVE that pink poppy photo! So, so pretty.

  2. Ken says:

    These were amazing!

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