I should have seen this magical combination coming in my life. I’ve loved blueberries since I could eat solid food. I have a thing for rhubarb. Blueberry Rhubarb. Blubarb. (On the flip side, if spellcheck turns this into ‘Blurb’ one more time, I might lose my mind.) I do love saying this made up word.
Banoffi & Such got an order last week for a dozen mixed muffins, my choice. Now, common sense would say just make a half dozen of two varieties. (And the one extra, I’m a fan of the baker’s dozen. Anyone know why a baker’s dozen exists? Apparently it’s from medieval times, amongst bakers and other tradespeople, for giving one extra when asked for a dozen because there were stiff penalties for short weights or measures. Like being flogged.) But you tell a baker ‘your choice’ and she’s going to want to make more than she should. Because, baking!
So I made my favorite bran muffins, because everyone needs to know how good a bran muffin can actually be. And I made brown butter berry muffins because everything is better with brown butter. And then I was stumped. What else should I make? Sometimes there are too many choices (and, yes, too many cookbooks) to make efficient choices. So I started with the one fresh ingredient in my garden at the moment, rhubarb. I checked on the local strawberry patch but they weren’t open for picking yet. I contemplated plain rhubarb muffins, which I adore, but thought not everyone is quite as crazy about rhubarb as me. And then blueberries came to mind. And then my mind went Blueberry Rhubarb. And then it went Blubarb, and then the decision was made.
Here’s the recipe, in case you also think this sounds like magic. Enjoy.
- 2 cups flour
- 1/4 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1 egg yolk
- 3/4 cup sugar
- 1/2 cup butter melted
- 1/2 cup milk room temperature
- 1/2 cup creme fraiche sour cream also works, or plain yogurt
- 1 tsp vanilla
- 1 cup fresh blueberries
- 1 cup rhubarb chopped
Preheat oven to 350F. Butter a standard 12 cup muffin tin.
In a large bowl mix together the flour, baking soda, baking powder and salt.
In a medium bowl whisk together the eggs and egg yolk until fully mixed. Slowly whisk in the sugar, melted butter, milk, cream fraiche and vanilla until well combined.
Pour the butter/sugar mixture into the flour mixture and stir gently with a rubber spatula.
Fold in the blueberries and rhubarb.
Spoon the batter into the muffin tin. Bake for 30 minutes or until golden brown.