I spent this past weekend in Aspen with family.  The town of Aspen was very busy due to the holiday (Labor Day), and consequently, most of the restaurants were completely booked for brunch on Sunday morning.  We were hungry that day and didn’t want to wait, so we decided to venture to the quaint town of Carbondale, Colorado.  Carbondale is officially one of my favorite towns; it is small and cute, but has a ton to offer the outdoor enthusiast.  Plus there are tons of great restaurants!  We stumbled upon a newer restaurant called Town. that actually had a coffee house/cafe attached to the main restaurant.   After browsing their menu quickly, we decided to stay and check out their baked goodies.  I ordered a house-made chai and the scone of the day.  I thought the scone was a blueberry scone when I ordered it, but turns out it was blueberry rhubarb.  I had never had that fruit combo before and was a little skeptical at the sound, but as soon as I tried it, I was completely hooked.  This may very well be my favorite summer fruit combination yet.  The incredible scone from Town. is what inspired these Blueberry Rhubarb Streusel Muffins.  The muffins are moist, decadent and very satisfying.  I hope you enjoy the fruit combo as much as I do.  Happy Baking.

 

Muffin Ingredients

  • 1 Box of Lillabee Anytime Muffin Mix (includes sugar and flour)
  • 1/4 Cup + 2 Tbls Margarine (or Butter)
  • 2 Eggs
  • 3/4 cup Milk (cow, rice, almond etc.)
  • 1 tsp Vanilla extract
  • 2 tsp Apple Cider Vinegar or Lemon Juice
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/2 cup fresh or frozen blueberries
  • 1/2 cup raw rhubarb cut into small 1/2 inch chunks

Streusel Ingredients:

  • 1/2 cup Lillabee All Purpose Flour Blend (or any other GF Flour)
  • 1 Tbls Sugar
  • 3 Tbls Brown Sugar
  • 1/4 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/8 tsp Salt
  • 3 Tbls Butter/Margarine

Prep:  

Spray muffin tins with canola oil or use margarine/butter to grease the pan.  Preheat oven to 325 degree F.

Make:

Prepare the streusel first and set aside.  To make the streusel, combine the flour, sugars, salt and spices in a bowl.  Mix well and then pour the melted butter/margarine over the other ingredients.  Mix until crumbly and set aside.

To prepare the muffins, first mix the spices with the Lillabee flour mixture in a bowl and set aside.  Combine milk, lemon juice/vinegar and vanilla in a separate bowl and set aside.  In a third, larger bowl, cream margarine and sugar from the Lillabee Muffin Mix on medium speed for about 2 minutes using a hand held mixer.  Scrape down the edges with a spatula and then add the eggs and mix until fully incorporated.  Slowly add the flour/spice mixture and mix on medium-low speed until smooth.  Add the milk mixture and scrape down the edges of the bowl with a spatula when necessary.  Fold the blueberries and chopped rhubarb into the muffin batter with a spatula.  Take about 1/3 of the streusel topping and fold it into the batter too.  Mix until the fruit and streusel is evenly dispersed.  Scoop the batter into muffins tins; the muffins tins should be filled almost to the top.    Sprinkle the remaining streusel topping over the top of the prepared muffins.

Bake:

Bake the Blueberry Rhubarb Streusel Muffins at 325 degree F for about 20 minutes, or until a toothpick comes out clean when inserted into the middle.  Let the muffins rest in the muffin tins for about 5 minutes on the counter after baking before removing them from the tin.  Enjoy!!