Blueberry Rhubarb Muffins.

Remember that rhubarb kick I was on? Well, I made these blueberry rhubarb muffins during that time and then forgot about them until I was looking through my photos.

The original recipe came from Taste of Home and called for strawberries, not blueberries. But me, the girl who always have blueberries in the freezer, threw those in instead. The recipe also called for a nut topping but I just sprinkled some brown sugar on top and called it a day.

They turned out great. I love that rhubarb almost melts into baked good. And I was really shocked at how well the blueberries and rhubarb worked together. The brown sugar on top became crunchy and delicious. Yum!

Blueberry Rhubarb Muffins
adapted from: Taste of Home

2-3/4 cups all-purpose flour
1-1/3 cups packed brown sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup blueberries
3/4 cup diced rhubarb

1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter

In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in blueberries and rhubarb. Fill greased or paper-lined muffin cups two-thirds full.

In a small bowl, combine the brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

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Tags: muffins