Description
Delicious muffins packed with the sweet-tart flavor of fresh blueberries and rhubarb, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup fresh blueberries
- 1 cup rhubarb, diced
- 1 teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
- In another bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the blueberries and diced rhubarb.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra burst of flavor, sprinkle a little sugar on top of each muffin before baking.
- These muffins freeze well. Store them in an airtight container for up to 3 months.
Nutrition
- Calories: 210
- Sodium: 150
- Protein: 3
- Cholesterol: 40
Keywords: blueberry rhubarb muffins, flavorful muffins, breakfast muffins, fresh blueberry muffins, rhubarb recipes, easy muffin recipe