Rhubarb Blueberry Muffins #recipe

We all know that rhubarb and strawberries go together. However, did you know that blueberries with rhubarb is just as scrumptious? Well, it is, and my rhubarb blueberry muffins are going to prove it.

Homemade Rhubarb Blueberry Muffins

Last week, I gave you a recipe for strawberry rhubarb pie. Since rhubarb is in such abundance at this time of year, I wanted to show you another way to gobble up this tasty vegetable.

Muffins are the perfect way, because you can grab and go. Whether fresh made or from the freezer, these muffins will be a crowd pleaser! They’re soft and moist. Personally, I don’t even use butter on these. Plus, these muffins freeze very well, so you may just want to double up on the recipe!

freshly baked rhubarb blueberry muffins


Rhubarb Blueberry Muffins 

Rhubarb Blueberry muffin cut in half

Rhubarb Blueberry Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ¼ cup butter, softened
  • ¾ cup granulated sugar (I used sweetener)
  • 1 medium egg
  • ¼ cup sour cream (I used 1% sour cream)
  • 1½ cups all-purpose flour
  • 2 tsps. baking powder
  • ½ tsp. salt
  • ⅓ cup milk
  • 1 cup fresh or frozen blueberries
  • ¾ cup chopped fresh or frozen rhubarb
  1. Place butter and sugar in a bowl and mix with a hand mixer.
  2. Add the egg and the sour cream and mix well.
  3. In a large bowl, combine the flour, baking powder, and salt.
  4. Add the egg mixture alternately with the milk, to the flour mixture, mix by hand with a spoon
  5. Gently, fold in the rhubarb, and then the blueberries, being careful not to break the blueberries too much.
  6. Fill your muffin cups, about ⅔ full
  7. Bake at 400° F for about 20 - 25 minutes