Easy Blueberry Rhubarb Muffins
Author: 
 
Makes approximately 15 muffins. Brown sugar in the topping gives the muffins a darker, more rustic look. Half brown sugar, half white gives them a lighter appearance. Your choice!
Ingredients
  • TOPPING:
  • ¼ cup melted butter
  • ½ cup brown sugar (or ¼ brown sugar, ¼ white for a lighter look)
  • ½ cup quick oats
  • ⅓ cup flour
  • 1 teaspoon cinnamon
  • pinch of salt
  • MUFFINS:
  • 1 box Krusteaz Wild Blueberry Muffin Mix
  • 2 eggs
  • ½ cup oil (I used canola)
  • ⅔ cup milk (you can use water if you wish)
  • ¼ cup blueberries or huckleberries (in addition to the canned berries in mix)
  • ¼ cup fresh rhubarb, diced - more to taste
Instructions
  1. Heat oven to 400 F. Add paper liners to muffin pans. Because of the extra berries and rhubarb, this recipe will make about 15 muffins.
  2. TOPPING: Melt butter. Stir in sugar, oats, flour, cinnamon and salt. Set aside.
  3. MUFFINS: In a medium bowl, combine the package of dry mix, eggs, oil, and milk. Stir just until combined.
  4. Open and drain the can of wild blueberries. Add, along with fresh berries and diced rhubarb. Fold in gently.
  5. Fill liners about ⅔ full. Cover batter in each cavity generously with topping and bake approximately 20 minutes.
  6. Cool in the pans for 10 minutes, then move muffins to cooling rack. Serve slightly warm.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=7574