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.
- 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.