Blueberry Rhubarb Muffins
Soft, fluffy muffins with rhubarb and blueberries, topped with a buttery streusel.
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.