I have strayed from the unusual rhubarb and strawberry combination- making rhubarb and apricot jam, rhubarb and raspberry crisp and then I was thinking it would be unique to pair rhubarb and blueberries together in a muffin. Wrong again. I believe I was born about a century (or two?) too late to make that discovery after searching the web.
I am hoping that this recipe still manages to delight and surprise a few. It is entirely wonder-ful. The plump blueberries revealing their juicy innermost parts and the rhubarb softening enough to make moist little bits amongst the wholesome, oaty muffin.
I am entirely curious what other combinations might go together, so I may be experimenting with more rhubarb and fruit pairings in this muffin!
Makes 24 muffins
I'm sure that this recipe would be wonderful with just rhubarb or rhubarb and raspberries or whatever fruit combo you want to try. I really wanted to use whole wheat in this recipe but was out of it, next time I will use that instead.
2 cups unbleached flour
1 1/2 cups rolled oats
1 cup brown sugar
1 tsp baking soda
1/2 tsp sea salt
1 egg
1 cup buttermilk or soured milk (1 cup milk with 1 tbsp vinegar)
1/4 cup applesauce
1/4 cup vegetable oil
2 cups mixed fruit (1 cup diced rhubarb and 1 cup blueberries)
Optional topping:
1/4 cup brown sugar
1/4 cup oats
2 tbsp melted butter
1. Preheat oven to 350 degrees.
2. Whisk or stir together flour, oats, sugar, baking soda and salt in a large bowl.
3. In a large measuring cup or small bowl, mix together egg, buttermilk, applesauce and oil. Pour into dry ingredients and stir until just combined. Stir in fruit.
4. Spoon into 24 lined muffin tins. If desired, combine topping ingredients with a fork, and sprinkle a little bit on top of each muffin before baking. Bake for 20-22 minutes or until toothpick comes out clean.
