Moist and Marvelous Rhubarb Blueberry Nut Muffins

This time of year I can’t get enough rhubarb. Between the fresh perennial herbs I’m snipping out of my flower garden and the lovely stalks of rhubarb coming my way from friends, I’m enjoying lots of playtime in my kitchen.

I’ve often adapted my favorite blueberry muffin recipe, using it as a base for a swirl of rhubarb and fresh strawberries. But, it’s not strawberry season around here. Yet. With lots of blueberries stashed in my freezer, I decided to partner them with some finely chopped rhubarb and bake up some muffins.

I baked these muffins on Friday night and savored each warm bite of sweet blueberries and tart rhubarb in a taste-test before going to bed. They sat on the counter overnight to cool. One went down on my way to the farmers market yesterday morning where I did a cooking demonstration. The remaining muffins rested on the cooling rack on the counter. From the farmers market I was off to an asparagus-pickling party. Finally, when I returned home around 5:00, the lovely muffins went into a container. I was hoping they hadn’t dried out.

I just ate another one with my first cup of coffee of the morning. Even after being treated with neglect, they are still moist. With a brief warm-up in the microwave, they were as good as just-baked.

Next time I’ll just use all rhubarb and leave out the frozen blueberries. Those berries gave the batter a slight tint of purple.

I’ve packed up the remaining muffins to take back to the asparagus pickling party that is continuing this morning. Who knew it would take so long to pickle 60 pounds of asparagus? Good grief.

Enjoy the muffins. If you love rhubarb desserts, you must check out the recipe for Rosemary-and-Honey Infused Rhubarb Dream that I have in my column this week.

Rhubarb-Blueberry-Nut Muffins

  • 1/2 cup butter
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 teaspoon salt
  • 2 teaspoon baking powder
  • 2 cups all-purpose flour
  • 1 1/2 cups finely chopped rhubarb
  • 1 cup blueberries, frozen or fresh
  • 1/2 cup chopped nuts
  • Extra sugar for sprinkling over muffins

With a spoon, mix butter and sugars in a mixing bowl. Add eggs, vanilla and buttermilk and stir to blend. Sift flour, salt and baking powder together. Add all at once to mixture in bowl. Stir just until almost completely incorporated. Add rhubarb, blueberries and nuts. Gently stir to mix in. Fill paper-lined muffin tins almost to the top with batter. Sprinkle each muffin with 1 teaspoon of sugar. Bake in preheated 375-degree oven for 20 to 30 minutes, depending on size of muffins. Makes about 14 to 16 traditional-sized muffins.


11 thoughts on “Moist and Marvelous Rhubarb Blueberry Nut Muffins

  1. mmmmmmmm the muffins sound so yummy. It was a joy to have you at farmers market on Saturday. Thanks again for showing us the way to a nutritious, and wonderfully tasty menu during a fun, lively, entertaining demonstration.

    60 lbs of asparagus, oh my golly goodness. Makes the 3 lbs I’ll be doing later today sound easy breezy and oh so fast. 😀

  2. I just made these muffins and they are fabulous thanks again for another great recipe.
    I have lost my recipe for the salad pictured above and you tell me the name of the post.

  3. Pingback: The French Gimlet and Recipe Roundup | The Heavy Table - Minneapolis-St. Paul and Upper Midwest Food Magazine and Blog

  4. I made TWO recipes of your Rhubarb Blueberry Nut Muffins yesterday …… they are so good!!!!!!!! I like the idea of having buttermilk in them. Now ……… when I don’t have Rhubarb in the winter, could one just use Blueberries? Would I need to add a different seasoning because the tart Rhubarb isn’t there to flavor it? Thanks again for the good recipes!!!!!!

    • I’m so glad to hear you are enjoying the muffins, Gladys. Using all blueberries in the muffins is a delicious treat when rhubarb is not in season. You’ll see that no other seasoning is necessary in the blueberry muffins, but if you like, you can sure add whatever you desire.

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