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Rhubarb Blueberry Muffins

Rated as 4.57 out of 5 Stars

"'We were camping, and I didnt have enough milk for my usual blueberry muffin recipe, recalls Dorothy Ross of Ear Falls, Ontario. I did have some sour cream and a bit of rhubarb, so I used those. The muffins were awesome, and now I make them often!"
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Ingredients

35 m servings
Original recipe yields 12 servings

Directions

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  1. In a small mixing bowl, cream butter and sugar. Add egg and sour cream; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries and rhubarb.
  2. Fill 12 greased or paper-lined muffin cups about two-thirds full. Bake at 400 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Footnotes

  • If using frozen blueberries, do not thaw before adding to batter.
  • If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
  • Editor's Note: If using frozen blueberries, do not thaw before adding to batter. If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Reviews

Read all reviews 56
  1. 63 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

These muffins are the bomb! I was just expecting a regular blueberry muffin with some rhubarb thrown in, but the texture of these is amazing! Per another reviewer, I added an extra 1/2 tsp. ba...

Most helpful critical review

Decent but ordinary, and quite forgettable actually. I made these exactly as written - no alterations with baking powder, baking soda, salt, or other substitutions, additions, or omissions. I w...

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These muffins are the bomb! I was just expecting a regular blueberry muffin with some rhubarb thrown in, but the texture of these is amazing! Per another reviewer, I added an extra 1/2 tsp. ba...

These are VERY good! I did substitute 1/2 the flour for Whole Wheat Flour. Don't think I will do that again. I received GREAT reviews from co-workers and requests for more food made with the ...

I added another 1/2 tsp of baking powder to offset denseness mentioned in other reviews. I also used 1/4 C fat free plain yogurt instead of sour cream, only because that's what I had on hand. T...

I especially loved this recipes flavor, but before I made it I read other reviews and then made a few adjustments. Here they are as follows: 1/8 cup (or 2Tbsp) sour cream 1/2 cup milk 3/4 cup bl...

Decent but ordinary, and quite forgettable actually. I made these exactly as written - no alterations with baking powder, baking soda, salt, or other substitutions, additions, or omissions. I w...

My family and neighbors love this awesome combination of blueberries and rhubarb! Tonight I adapted the recipe to make the muffins a bit less dense using 1/8 c. light sour cream, 1 1/2 tsp bakin...

These were a big hit. A nice flavor combination in a moist muffin. Mine didn't rise as much as I would have liked, perhaps my baking powder is a bit old. I substituted bettermilk for the milk...

this is a great recipie, but I made a few adjustments since we some milk allergies-i used a 1/2 cup of applesauce instead of sour cream, and instead of blueberries, I used strawberries (1 cup, c...

The sour cream makes the muffins very moist, but a little dense. They were still delicious.