Blueberry Rhubarb Muffins
 
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Cook time
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My mother in law introduced me to the combination of blueberries and rhubarb when she made a blueberry-rhubarb pie. This blueberry rhubarb muffin recipe is moist and tasty, and is a nice way to switch up your breakfast or afternoon snack (muffins were gobbled up by my 2 children). This recipe is adapted from Leslie Beck's Strawberry Rhubarb Muffin recipe.
Author:
Recipe type: Muffin
Serves: 24 large muffins
Ingredients
  • 1.5 cups whole grain whole wheat flour
  • 1.5 cups all-purpose flour
  • 1 cup oatbran
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1.5 cups milk (1%)
  • 2 large eggs
  • 1.5 cups sugar
  • ½ cup canola oil
  • 2 tsp vanilla extract
  • 2 cups sliced rhubarb (cut into small pieces)
  • 2 cups frozen blueberries
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a large mixing bowl, stir together flours, oat bran, baking powder, baking soda and cinnamon.
  3. In a medium mixing bowl, mix together milk, eggs, sugar, oil and vanilla.
  4. Add the "wet" ingredients to the "dry" ingredients until combined.
  5. Fold in rhubarb and frozen blueberries.
  6. Lightly mist muffin tins with vegetable oil spray. Fill muffin tins with muffin batter until ⅔'rds full. Bake for 20 minutes. Remove from oven. Allow to sit in muffin tin for a few minutes before removing muffins from the tin.
  7. To make these muffins snack-sized, use mini muffin tins. Adjust baking time to be ~13 minutes. Yield for this recipe will 48 if using mini-muffin tins.
Recipe by Energize Nutrition at https://energizenutrition.ca/blueberry-rhubarb-muffins/