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Moist and Marvelous Rhubarb Blueberry Nut Muffins

This time of year I can't get enough rhubarb. Between the fresh perennial herbs I'm snipping out of my flower garden and the lovely stalks of rhubarb coming my way from friends, I'm enjoying lots of playtime in my kitchen.

I've often adapted my favorite blueberry muffin recipe, using it as a base for a swirl of rhubarb and fresh strawberries. But, it's not strawberry season around here. Yet. With lots of blueberries stashed in my freezer, I decided to partner them with some finely chopped rhubarb and bake up some muffins.

I baked these muffins on Friday night and savored each warm bite of sweet blueberries and tart rhubarb in a taste-test before going to bed. They sat on the counter overnight to cool. One went down on my way to the farmers market yesterday morning where I did a cooking demonstration. The remaining muffins rested on the cooling rack on the counter. From the farmers market I was off to an asparagus-pickling party. Finally, when I returned home around 5:00, the lovely muffins went into a container. I was hoping they hadn't dried out.

I just ate another one with my first cup of coffee of the morning. Even after being treated with neglect, they are still moist. With a brief warm-up in the microwave, they were as good as just-baked.

Next time I'll just use all rhubarb and leave out the frozen blueberries. Those berries gave the batter a slight tint of purple.

I've packed up the remaining muffins to take back to the asparagus pickling party that is continuing this morning. Who knew it would take so long to pickle 60 pounds of asparagus? Good grief.

Enjoy the muffins. If you love rhubarb desserts, you must check out the recipe for Rosemary-and-Honey Infused Rhubarb Dream that I have in my column this week.