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 5x5 ... 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.
Recipe by Wine and a Spoon at http://wineandaspoon.com/rhubarb-blueberry-muffins/