In the event you’ve by no means tried rhubarb earlier than, it’s tart, crisp, and solely round for a brief season, so seize it when you can! These budget-friendly Blueberry Rhubarb Muffins are easy, flavorful, and excellent any time of day (particularly breakfast!). Juicy blueberries assist mellow the rhubarb’s tang, whereas cinnamon and sugar deliver cozy, candy notes. I additionally topped them with a buttery streusel for a crunchy end that’s fully divine. I couldn’t cease consuming them…and I wager you received’t both!
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Simple Recipe for Blueberry and Rhubarb Muffins
There’s extra to rhubarb than simply strawberry rhubarb pie. I had some leftovers from my pie recipe, so I made a decision to offer this distinctive veggie (yep, rhubarb is a vegetable, however it acts like a fruit in method of taste!) a brand new second to shine.
These muffins are delicate and tender inside, with simply the correct quantity of streusel on prime. Nevertheless, when you’re not right into a crumble topping, you possibly can simply skip it. They’re dotted with juicy blueberries and pockets of tart rhubarb that mix with the delicate crumb and maintain issues fascinating chew after chew. Get pleasure from these selfmade muffins with a heat cup of espresso, or pack one for a straightforward grab-and-go breakfast on busy mornings!
Blueberries are normally obtainable year-round (even when it’s out of season), however utilizing frozen ones is an effective way to maintain issues budget-friendly. Though, when you have recent blueberries that should be used up, be happy to make use of them on this recipe as a substitute!
Rhubarb, then again, has a brief season and isn’t at all times straightforward to seek out frozen. So once you spot it recent, seize a bunch and freeze what you don’t use…you’ll be glad you probably did later.
Blueberry Rhubarb Muffins
- 1 cup granulated sugar ($0.38)
- 2 eggs ($0.50)
- ½ cup vegetable oil ($0.30)
- ½ cup milk ($0.10)
- ½ lemon (juice and zest, $0.29)
- 2 cups all-purpose flour ($0.38)
- 2 tsp baking powder ($0.08)
- ½ tsp baking soda ($0.01)
- ½ tsp salt ($0.02)
- ½ tsp floor cinnamon ($0.03)
- 1 cup frozen blueberries (130g, $0.82)
- 1 cup rhubarb (leaves eliminated, trimmed, washed, and minimize in ½-inch items (130g) $2.00*)
- Nonstick cooking spray ($0.01)
Streusel Topping
- 3 Tbsp butter (chilly, $0.45**)
- ¼ cup brown sugar ($0.13)
- ¼ cup all-purpose flour ($0.05)
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Collect and put together all components. Preheat the oven to 400°F.
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In a medium bowl, add the sugar, eggs, vegetable oil, milk, lemon juice, and zest. Stir to mix.
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In a big bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
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Add the sugar combination into the massive bowl, folding to mix. Lastly, fold within the blueberries and rhubarb.
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To make the streusel topping, in a medium bowl, add the butter, brown sugar, and flour. Utilizing a fork, mix all components till crumbly. You don’t want a paste.
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Spray the muffin pan generously with nonstick cooking spray. Evenly divide the batter into the pan. Sprinkle the streusel topping evenly on prime of every muffin.
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Bake for 15-20 minutes till the muffins have overrated and are golden brown. Take away from the oven and allow them to cool for about 5 minutes earlier than transferring to a wire rack to complete cooling.
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2 Medium Bowls
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Massive Bowl
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Muffin Pan
**The butter within the streusel have to be chilly, or the streusel will soften proper off!
Serving: 1muffinEnergy: 299kcalCarbohydrates: 42gProtein: 4gFats: 13gSodium: 252mgFiber: 1g
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find out how to make Blueberry Rhubarb Muffins step-by-step pictures
Collect all your components and preheat your oven to 400°F.
Mix the moist components: Add 1 cup sugar, 2 eggs, ½ cup vegetable oil, ½ cup milk, lemon juice and zest (from ½ a lemon) to a medium-sized bowl. Combine nicely to mix.
Mix the dry components: Pour 2 cups flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and ½ tsp cinnamon into a big mixing bowl and blend collectively.
Make the batter: Now pour the moist components into the bowl of dry components. Fold collectively to mix. Watch out to not overmix, as this may make your selfmade blueberry rhubarb muffins robust and dense.
Add the fruit: Now fold in 1 cup frozen blueberries and 1 cup rhubarb (minimize into ½-inch items). I prefer to fold the fruit into the batter to keep away from the blueberries from bursting and turning the batter purple.
Make the streusel topping: Add 3 Tbsp chilly butter, ¼ cup brown sugar, and ¼ cup flour to a medium mixing bowl.
Use a fork to mix the components till crumbly. You don’t desire a buttery paste, so ensure your butter is chilly so it varieties good crumbles.
Divide batter into muffin tins: Spray your muffin pans nicely with nonstick cooking spray. Divide the muffin batter evenly between 12 muffin holes and prime with the crumble topping.
Bake muffins: Bake your blueberry and rhubarb muffins within the preheated oven for 15-20 minutes or till they’ve overrated and are golden brown. Take away the muffin tray from the oven and allow them to cool for about 5 minutes earlier than transferring to a wire rack to complete cooling.
- Watch out to not overmix the batter! Overmixing can develop the gluten within the flour, which may result in dense and chewy muffins. For a delicate crumb, I fold the dry components till they’re simply integrated with the moist components.
- Use recent or frozen blueberries. Identical to our basic blueberry muffins recipe, you should utilize both recent or frozen blueberries. Select whichever is the most cost effective for you! Simply observe that in case your frozen blueberries have began to thaw, it would make your batter purple (which received’t have an effect on the style, simply purely aesthetics!) You can even use frozen rhubarb if wanted, however I’d let it thaw first. I’d cube it small and pour away any extra liquid earlier than utilizing.
- Cube the rhubarb small for an equal distribution of blueberries and rhubarb all through every muffin. See my step-by-step pictures above for reference. You must also take away the leaves (they’re poisonous) and wash and trim the rhubarb earlier than dicing.
- Grease your muffin pan WELL. I like to make use of an honest quantity of nonstick cooking spray to grease my pan earlier than including the batter. This makes it a lot simpler to get the muffins out after baking. Allow them to cool for not less than 5 minutes earlier than eradicating them from the pan. You can even use muffin liners if most popular.
- Add a bit cinnamon to the streusel topping for much more cinnamony taste, as we do in our apple cinnamon muffins recipe!
Storage Directions
When you attempt these selfmade rhubarb blueberry muffins, I’m positive you’ll need to make a double batch to get pleasure from all week lengthy! Hold them in an hermetic container within the fridge for as much as 3-5 days to keep up freshness. You can even freeze them for as much as 3 months. Allow them to thaw at room temperature or ping them within the microwave for about 30 seconds in order for you one heat and prepared in a rush.
