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Rhubarb Blueberry Muffins with Honey Nut Cheerios™ Crumbles

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  • Prep 10 min
  • Total 40 min
  • Ingredients 10
  • Servings 12
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Muffins bursting with rhubarb and blueberry make the best breakfast on the go or a perfect mid-day snack with a cup of steamy coffee.
by Vianney Rodriguez
Updated Sep 20, 2016
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Ingredients

  • 1 cup sugar
  • 1/4 cup butter, at room temperature
  • 1 egg
  • 1/4 cup lemon yogurt
  • 1 1/2 cups flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup fresh blueberries
  • 1 cup finely diced rhubarb
  • 2 cups Honey Nut Cheerios™, crushed

Directions

  •  
    1
    Preheat oven to 350°F.
  •  
    2
    Liberally spray a muffin pan with nonstick spray.
  •  
    3
    In a bowl whisk together flour, baking powder and salt; set aside. Cream sugar and butter until light and fluffy, add egg and yogurt and mix until smooth. Gradually add flour mixture in two in alternately with milk, mix until smooth. Fold in blueberries and rhubarb.
  •  
    4
    Spoon batter into muffin pan and top with crushed Honey Nut Cheerios™.
  •  
    5
    Bake for 20 minutes or until toothpick inserted comes out clean. Allow to cool completely in pan.

Expert Tips

  • tip 1
    Swap out: Feel free to replace blackberries for blueberries or use diced strawberries.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Muffins bursting with rhubarb and blueberry make the best breakfast on the go or a perfect mid-day snack with a cup of steamy coffee.
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