These scrumptious blueberry rhubarb muffins were served to my friend and me at a charming bed and breakfast recently, and I begged for the recipe—only to find out that the batter was made using a boxed mix. How easy is that? (For the record, I have nothing whatsoever against boxed mixes; I usually just like the challenge of creating my own recipes.)
Our hostess added a few more blueberries, a little chopped rhubarb, and a simple crunchy topping, and I assure you we gobbled those muffins up with enthusiasm.
Vicki Broeckel is the heart and soul behind The Parsonage, a lovely old home surrounded by an oasis of trees in the middle of the rolling hills of the Washington Palouse.
When you make a reservation at The Parsonage, you get the house to yourself. The whole house. (And it’s big!) Vicki lives down the road, but comes in each morning with a huge hamper of food to make a hearty breakfast for her guests. She is a fabulous artist (some of her paintings adorn the walls of The Parsonage) and her creativity also extends to the colorful food she serves
All big blue eyes and energy, Vicki seems to magically produce a meal in seconds, then whisks the dishes into the dishwasher, chats for a moment, and disappears. We coaxed her to stay and visit as long as possible, because she’s so much fun.
And that food!
Her blueberry rhubarb muffins are in the background of this photo. Oh, so good. She told me how she made them, but I didn’t get exact measurements, so my recipe may be a little different, but it’s close to what we enjoyed at that kitchen table.
|Easy Blueberry Rhubarb Muffins|| |
- 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
- 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
- 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.
- TOPPING: Melt butter. Stir in sugar, oats, flour, cinnamon and salt. Set aside.
- MUFFINS: In a medium bowl, combine the package of dry mix, eggs, oil, and milk. Stir just until combined.
- Open and drain the can of wild blueberries. Add, along with fresh berries and diced rhubarb. Fold in gently.
- Fill liners about ⅔ full. Cover batter in each cavity generously with topping and bake approximately 20 minutes.
- Cool in the pans for 10 minutes, then move muffins to cooling rack. Serve slightly warm.
I lived in Seattle for fifty years, so I’m a little bit “local loyal” when it comes to ingredients. I don’t get paid to promote products . . . I just trust Darigold and Krusteaz. I used local eggs, huckleberries from our nearby mountains, and fresh rhubarb from The Parsonage. Good ingredients make a difference!
Hint: Don’t be stingy with that topping. Cover the batter with a liberal hand. On this batch I used half brown sugar and half white for a lighter color.
I thought I didn’t like rhubarb, but I was wrong. I only added a little to these muffins, but I think they’d be better with twice as much. The tart/sweet combination is delightful, and now I regret having destroyed our rhubarb plant. Thank goodness for farmers markets!
If you have a chance to visit southeastern Washington, I hope you’ll spend a night or two at The Parsonage. Here I am, fixated on the food, when there are so many other wonderful things to see and do. Visit the Pataha Flour Mill for dinner (donation only), a journey to see the Palouse Falls, or spend a quiet afternoon of bird watching on the front porch swing (I got photos of two owls). All are sure to bring you joy.