It's rhubarb season. My favourite season. These muffins are tart and zingy and beautifully balanced with sweet blueberries.
Modified from this recipe.
4 cups all-purpose flour
1 cup packed brown sugar
5 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup butter, melted
2 cups plain yogurt
2 teaspoon vanilla extract
zest of one lemon (orange zest would also be delicious!)
2-1/2 cups finely diced rhubarb
1 cup frozen or fresh blueberries (don't thaw if you're using frozen or you'll end up with purple muffins)
Preheat oven to 400F. Line two 12-cup muffin tins with paper baking cups.
In a large mixing bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, and nutmeg.
Whisk together melted butter, yogurt, eggs, vanilla extract, and lemon zest until smooth.
Fold the liquid mixture into the dry ingredients until moistened. Don't mix too much or you'll end up with tough muffins.
Gently stir in rhubarb and blueberries.
Spoon batter into muffin cups. Batter will be thick and domed over the tops of the cups.
Bake muffins for 20 - 24 minutes until a toothpick inserted into the centre comes out clean.
Serve warm with butter or take it to the next level and serve with lemon curd (I highly recommend).