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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 164.9
  • Total Fat: 4.9 g
  • Cholesterol: 41.0 mg
  • Sodium: 447.4 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 3.9 g

View full nutritional breakdown of Blueberry Rhubarb Muffins calories by ingredient
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Blueberry Rhubarb Muffins

Submitted by: BARRREC

Introduction

This recipe is amazing! light, fluffy, and perfectly sweet! It does have a lot of fruit in it. If you prefer more "bread" in your muffins, I would suggest cutting the fruit down by 1/4 cup each. Personally, I love them with the extra fruit. This recipe is amazing! light, fluffy, and perfectly sweet! It does have a lot of fruit in it. If you prefer more "bread" in your muffins, I would suggest cutting the fruit down by 1/4 cup each. Personally, I love them with the extra fruit.
Number of Servings: 12

Ingredients

    1/4 cup softened butter
    3/4 cup sugar
    2 large eggs
    1/4 cup plain greek yogurt
    (plain regular yogurt may be used if preferred)
    1 Tbs vanilla
    1 1/4 cup unbleached flour
    1/4 cup wheat germ
    2 tsp baking soda
    1 tsp salt
    1 cup fresh blueberries
    1 cup finely chopped fresh rhubarb

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Directions

makes 12 -13 standard sized muffins.

In a large mixing bowl, cream butter & sugar together. Add in the eggs and greek yogurt and mix well.

Slowly add in the flour, wheat germ, baking powder, & salt. Followed by the milk.

gently mix in the blueberries and rhubarb.

Either spray a muffin pan with non-stick spray, or line with paper muffin cups & fill each cup about 3/4 of the way full

Bake at 400F for 20-25 min. until a light golden color on top and a tooth pick comes out clean. cool for 10 min before removing from muffin pan and placing on wire rack to cool.

Number of Servings: 12

Recipe submitted by SparkPeople user BARRREC.






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