Low Fat Rhubarb Blueberry Muffins

5 of 5 (2)
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 138.2
  • Total Fat: 2.9 g
  • Cholesterol: 18.3 mg
  • Sodium: 332.7 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.7 g

View full nutritional breakdown of Low Fat Rhubarb Blueberry Muffins calories by ingredient
Submitted by:


A very moist, lowfat muffin loaded with blueberries and rhubarb! A very moist, lowfat muffin loaded with blueberries and rhubarb!
Number of Servings: 24


    1/4 c. butter or marg
    1/4 c. lowfat buttermilk
    2/3 c. nonfat milk
    1 1/2 c. sugar
    2 eggs
    1/2 c. fat free sour cream
    2 c. white flour
    1 c. quick cook oatmeal
    5 tsp baking powder
    2 tsp salt
    2 c. fresh or frozen blueberries
    2 c. chopped fresh or frozen rhubarb (note: if you are using frozen rhubarb - measure frozen and allow to thaw completely in a colendor, do not use liquid that drains and do not squeeze any extra liquid out of rhubarb)


1. In a small bowl cream butter and sugar. Add egg and sour cream; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries and rhubarb.
2. Fill 24 greased or paper-lined muffin cups about 2/3 full. Bake at 400 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Number of Servings: 24

Recipe submitted by SparkPeople user MELZERMTAJ.

Rate This Recipe

Member Ratings For This Recipe

  • Incredible!
    very good - 6/6/11

    Was this review helpful?   yes  No

  • Incredible!
    Really good and they are super moist. Used the streusal topping on another rhubarb muffin recipe. - 2/14/11

    Was this review helpful?   yes  No