Another week, another recipe featuring summer fruit (sorry, sometimes it’s the only thing that keeps me going during these humid spells). This time, it’s in muffin format. The stars are tart rhubarb and deeper, sweeter tasting blueberries. They’re encased in a tender, light crumb, which comes close to tasting like cake. I was pretty surprised by this, since I subbed in some whole wheat flour and opted for 2% milk, instead of whole. They aren’t exactly the picture of health (darn butter and 3/4 cup sugar), but they’re a much healthier option than this.
I actually creamed the butter and sugar by hand (sorry stand mixer, you’re too big for some tasks).
Add the dry ingredients in three additions, alternating with milk. This helps to prevent over-mixing.
Time to perk up the batter!
My ice cream scoop gets way more use for muffin batter than it does ice cream.
They smell sooo good freshly baked. And I love how the fruit bubbles and dribbles down the top!
Rhubarb Blueberry Muffins – adapted from Taste of Home (not sure which issue)
- 1/4 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1/4 cup reduced-fat sour cream
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 tsp. baking powder
- 1 tsp. salt
- 1/3 cup 2% milk
- 1 cup fresh or frozen blueberries
- 1 cup chopped fresh or frozen rhubarb
Preheat oven to 400°. Grease or line muffin cups.
In a small mixing bowl, cream the butter and sugar. Add the egg and sour cream; mix well. Whisk together the dry ingredients. Add and mix the dry ingredients to the creamed mixture, alternating with milk (3 additions works well). Fold in the fruit.
Fill the muffin cups about 3/4 full. Bake for 20-25 min. or until a toothpick comes out clean. Cool for at least 15 minutes before removing from pans to wire racks.
Yield – 10