Quick & Bright Blueberry Rhubarb Muffins

These quick-and-easy blueberry rhubarb muffins are the perfect mix of tart and sweet. They’re tender with just a hint of acidity from the rhubarb. Serve these blueberry rhubarb muffins warm from the oven for an irresistible treat. You’ll never miss store-bought muffins again!

Ingredients

• 1 ShiftSetGo Blueberry Pancake Mix
• 1 ShiftSetGo Apple Cinnamon Oatmeal Mix
• ½ tsp baking powder
• ¼ tsp baking soda
• 1 tsp cinnamon
• 1 egg
• 2 TBSP Walden Farms Blueberry Fruit Spread, heated
• 2 tsp grape seed oil
• ½ cup rhubarb, finely diced

Instructions

1. 1

   Preheat the oven to 350°F.

2. 2

   In a medium-sized bowl combine both of the ShiftSetGo mixes, baking powder, baking soda, and cinnamon. Mix well. Set aside.

3. 3

   In a small bowl mix the egg, Walden Farms fruit spread, grape seed oil, and rhubarb.

4. 4

   Mix the wet ingredients into the dry ingredients to form the batter. Let sit for about 10 minutes for the blueberries to hydrate.

5. 5

   Spoon into a lined mini-muffin tin.

6. 6

   Bake for 20-25 minutes or until a toothpick comes out clean when inserted into the center.

7. 7

   Allow the muffins to cool for a few minutes, then remove them from the muffin tin. Enjoy warm or place them on the cooling rack to finish cooling.