Blueberry and rhubarb muffins

David Massey's blueberry speckled muffins have a sweet rhubarb centre
By David Massey
Blueberry and rhubarb muffins
  • Rating:
  • Serves: makes 12
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the muffins

  • 75 g unsalted butter
  • 0.5 tsp bicarbonate of soda
  • 200 g plain flour
  • 2 tsp baking powder
  • 75 g caster sugar
  • 1 pinches salt
  • 200 ml buttermilk
  • 1 large egg
  • 100 g blueberries

For the rhubarb

  • 100 ml water
  • 75 g caster sugar
  • 1 lemons, juice
  • 100 g rhubarb, cut into 4cm pieces


1. Preheat the oven to 200C/180C fan/gas 6.

2. Place the water, sugar and lemon juice together in a thick-bottomed pan and bring to the boil.

3. Add the rhubarb and cook until soft. Remove and set aside.

4. Combine all the dry ingredients in a large bowl and mix well. Beat together the buttermilk, egg and melted butter. Pour the wet ingredients onto the dry and carefully combine taking care not to over work the mixture.

5. Fold in the blueberries then spoon the mixture into well-greased muffin tins. Make a well in the centre of each with a teaspoon and spoon in a little rhubarb. Bake for 20 minutes.

6. Serve warm, with clotted cream.

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