Blueberry Rhubarb Muffins
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Blueberry Rhubarb Muffins Recipe

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There’s nothing quite like the aroma of freshly baked Blueberry Rhubarb Muffins wafting through the kitchen. With their soft, fluffy texture and a delightful buttery streusel topping, these muffins have become a staple at my breakfast table. After several rounds of testing, I discovered the perfect balance between the tartness of rhubarb and the sweetness of blueberries. If you’re a fan of fruity baked goods, you might also enjoy my Easy Blueberry Muffin Recipe.

About Blueberry Rhubarb Muffins

Blueberry Rhubarb Muffins are a delightful fusion of tangy and sweet flavors. Growing up, rhubarb was a staple in our family, often enjoyed in pies. I wanted to create a muffin that celebrated this underutilized ingredient, while also appealing to fans of blueberries. Each attempt brought me closer to the ideal recipe, with textures and flavors evolving beautifully. These muffins make a perfect treat for brunch gatherings or cozy mornings at home.

  • Quick prep time—perfect for busy mornings.
  • Budget-friendly with accessible ingredients.
  • A family favorite, these muffins have earned their place at the table.
  • Rhubarb brings a historical charm, often found in vintage recipes.

Key Ingredients & Their Roles

  • Granulated Sugar: Sweetness essential for muffin texture; consider brown sugar for a deeper flavor.
  • Frozen Blueberries: Provide moisture and bursts of flavor; fresh berries work well too during peak season.
  • Rhubarb: Adds a tart contrast; ensure it’s cut into small pieces for even baking.
  • Butter: Creates that lovely crunchy streusel; cold butter helps achieve perfect crumbles.

How to Make Blueberry Rhubarb Muffins

  1. Start by gathering all your ingredients and preheat your oven to 400°F. The sizzle in the oven brings excitement!
  2. Mix together sugar, eggs, vegetable oil, milk, and lemon zest. The color should be vibrant and inviting!
  3. Sift together flour, baking powder, baking soda, salt, and cinnamon until well combined, creating an aromatic dry mix.
  4. Fold the wet ingredients into the dry ones gently, and at the end, mix in the blueberries and rhubarb for bursts of flavor.

Pro Tips & Troubleshooting

  • When measuring flour, spoon it into your measuring cup rather than scooping directly; this prevents dense muffins.
  • Typically, rhubarb can be too tart; softening it slightly in sugar before adding can balance its flavor better.
  • Feel free to double the recipe and freeze half; they thaw wonderfully for an easy breakfast treat.

Storage & Make-Ahead Guide

Store in an airtight container in the fridge for up to 5 days. For longer storage, freeze for up to 3 months. A personal tip: reheating them in the oven offers a fresh-baked aroma and texture, unlike microwaving.

What to Serve With Blueberry Rhubarb Muffins

Enjoy these muffins with a side of yogurt for a lovely breakfast. For a heartier meal, consider pairing them with a fresh green salad or some homemade granola. Try also my Avocado Toast with Egg for a delightful brunch combo!

Frequently Asked Questions

  • How do I know when the muffins are done baking? Look for a golden-brown top and a toothpick inserted into the center should come out clean.
  • Can I make these muffins without rhubarb? Yes, you can substitute with additional blueberries or another fruit like diced strawberries.
  • What if my muffins turn out too dense? Ensure you are measuring your flour correctly and not overmixing the batter.
  • How should I store leftover muffins? Keep them in an airtight container in the fridge for up to a week.
  • Can I use fresh blueberries instead of frozen? Absolutely! Just adjust the baking time slightly as fresh blueberries may add different moisture levels.

Final Thoughts

Creating Blueberry Rhubarb Muffins is one of those simple yet delightful adventures in baking. Enjoy them warm with a hint of butter, and I promise you’ll be filled with cozy satisfaction. I’d love to hear how yours turn out, so feel free to share your results!

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Blueberry Rhubarb Muffins
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Blueberry Rhubarb Muffins

Soft, fluffy muffins with rhubarb and blueberries, topped with a buttery streusel.
Course Breakfast, Dessert
Cuisine American
Keyword Blueberry Muffins, Breakfast Treat, easy muffin recipe, Rhubarb Baking, Sweet Muffins
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 231kcal
Author Abby Marlow

Ingredients

Main Ingredients

  • 1 cup granulated sugar
  • 2 eggs
  • 0.5 cup vegetable oil
  • 0.5 cup milk
  • 0.5 lemon juice and zest
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp ground cinnamon
  • 1 cup frozen blueberries
  • 1 cup rhubarb trimmed, washed, and cut in ½-inch pieces
  • nonstick cooking spray

Streusel Topping

  • 3 Tbsp butter cold
  • 0.25 cup brown sugar
  • 0.25 cup all-purpose flour

Instructions

Preparation

  • Preheat the oven to 400°F. In a medium bowl, combine sugar, eggs, vegetable oil, milk, lemon juice, and zest.
  • In a large bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
  • Add the sugar mixture into the dry ingredients, then fold in the blueberries and rhubarb.
    1 cup granulated sugar, 1 cup frozen blueberries, 1 cup rhubarb

Streusel and Baking

  • In a medium bowl, combine butter, brown sugar, and flour using a fork until crumbly.
  • Spray muffin pan with nonstick spray. Divide batter, sprinkle streusel, and bake for 15-20 minutes.

Notes

These homemade Blueberry Rhubarb Muffins are soft, fluffy, and tender. Enjoy with a warm cup of tea. Store muffins in an airtight container for up to 5 days.

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