Brunch

Blueberry Rhubarb Muffins is for Breakfast, Snack.

Blueberry Rhubarb Muffins takes several minutes to prepare.

Blueberry Rhubarb Muffins takes several minutes to cook.

Blueberry Rhubarb Muffins makes 12 servings.

The ingredients for Blueberry Rhubarb Muffins are:

1/4 cup softened butter
3/4 cup sugar
2 large eggs
1/4 cup plain greek yogurt
(plain regular yogurt may be used if preferred)
1 Tbs vanilla
1 1/4 cup unbleached flour
1/4 cup wheat germ
2 tsp baking soda
1 tsp salt
1 cup fresh blueberries
1 cup finely chopped fresh rhubarb

Here is how you make Blueberry Rhubarb Muffins:

makes 12 -13 standard sized muffins.In a large mixing bowl, cream butter & sugar together. Add in the eggs and greek yogurt and mix well.Slowly add in the flour, wheat germ, baking powder, & salt. Followed by the milk.gently mix in the blueberries and rhubarb.Either spray a muffin pan with non-stick spray, or line with paper muffin cups & fill each cup about 3/4 of the way fullBake at 400F for 20-25 min. until a light golden color on top and a tooth pick comes out clean. cool for 10 min before removing from muffin pan and placing on wire rack to cool.Number of Servings: 12Recipe submitted by SparkPeople user BARRREC.

The nutritional information for Blueberry Rhubarb Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 164.9

• Total Fat: 4.9 g
• Cholesterol: 41.0 mg
• Sodium: 447.4 mg
• Total Carbs: 19.3 g
• Dietary Fiber: 1.2 g
• Protein: 3.9 g