Blueberries are an often-overlooked companion to rhubarb. And, they happen to be my favorite pair for this tart veggie.
Combined together in a whole-wheat muffin - I can feel good about eating this deliciousness for breakfast.
It gives me the energy I need to spin my wheels thinking about our dining room dilema. And, makes a great, antioxidant-rich breakfast with a cup of green tea.
Blueberry Rhubarb Muffins - Inspired by Gina
1 C whole wheat flour
1 C white whole wheat flour
1/4 C sugar
1 tsp. baking soda
1/4 tsp. salt
1 C applesauce - all natural, unsweetened
1 egg, beaten
1 tsp. vanilla
1 T olive oil
3/4 C blueberries
3/4 C rhubarb, chopped
Begin by mixing the flours, sugar, baking soda and salt together in a large mixing bowl. Stir until blended.
Slice up the rhubarb and combine with the blueberries.
Toss the blueberries and rhubarb into the flour mixture, and stir to coat.
In a second bowl or measuring cup, combine the applesauce, vanilla, egg and olive oil.
Add the moist ingredients to the dry ones stirring until muffin batter is just moist. This will take considerable (being careful not to burst the blueberries) stirring!
I almost added milk thinking -- "there's no way there's enough liquids in here", but with a little bit of patience, I got a thick batter.
Scoop the muffin batter into 12 lightly greased muffin tins.
I love using a cookie scoop for this -- so easy!
Bake these muffins at 325 for 25 minutes until a toothpick comes out clean when inserted into the center of a muffin. These muffins will not be super brown when done, but don't judge the doneness by color.
Cool for 2-3 minutes in the muffin tins, and then remove the muffins to a cooling rack to finish cooling completely.
And, don't tell the strawberry that you've found a new favorite.
Linked to: These Chicks Cook, Your Recipe, My Kitchen, Muffin Monday, Ingredient Spotlight