Blueberry-Rhubarb Muffins

Loaded with blueberry flavor and the sweet, tangy flavor of rhubarb, these muffins are topped with a cinnamon-y streusel topping that puts them over the top! My family’s favorite muffin, I make several batches of these every spring when rhubarb is in season.

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These are pretty much the perfect muffin, and with a few of my tried-and-true tips, you’ll be enjoying these muffins in no time!

Blueberry-Rhubarb Muffins cook quickly, and they’re so moist and filled with blueberries and rhubarb. Look for smaller blueberries because you’ll get a better distribution of berries that way. Bigger berries mean fewer berries and less blueberry flavor.

The rhubarb really melts nicely into these muffins, giving you a burst of rhubarb flavor when you bite into a piece. Dice your fresh rhubarb into 1/4-inch dice, trying to keep the pieces about the same size so they cook evenly.

Years ago, a pastry chef shared with me the secret to perfectly domed muffins – start the oven hot, 425-degrees hot, and cook the muffins for 5 minutes, then turn the heat down. This results in the muffins puffing up quickly and cooking the top layer to hold the shape. Genius!

Ingredients

• Brown sugar – Lightly packed. Light or dark brown sugar both work. Dark adds deeper molasses flavor.
• White sugar – Granulated sugar.
• Butter – I use salted butter; softened.
• Eggs – Large eggs. Extra large works without adjustment. Add them one at a time to keep the batter smooth.
• Plain Greek yogurt – Full-fat Greek yogurt works best. You could use sour cream as a substitute—both add tang and moisture.
• Vanilla extract – Pure or artificial vanilla is fine.
• All-purpose flour – Measure correctly by spooning into the cup and leveling off. Packing flour makes the muffins dense and tough.
• Baking powder – Check the expiration date or the muffins won’t rise properly.
• Baking soda
• Salt – I use kosher salt.
• Blueberries – Fresh or frozen both work. If using frozen, don’t thaw them or they’ll bleed into the batter and turn everything blue
• Rhubarb – Dice it small so it cooks evenly. Frozen rhubarb works but adds extra moisture—pat it dry first.

Streusel Topping

• Dark brown sugar – Lightly packed.
• White sugar – Granulated sugar.
• All-purpose flour
• Butter – Salted; melted.
• Cinnamon

How To Make The Best Blueberry-Rhubarb Muffins with Streusel Topping

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preheating the oven to 425°F. Lightly spray a 12-cup muffin pan with nonstick baking spray and set it aside.

In a small bowl, combine the melted butter, dark brown sugar, granulated sugar, and cinnamon until well blended.

Add the flour and stir until the mixture becomes thick and crumbly.

Place the streusel in the refrigerator while you prepare the muffin batter. Chilling helps create larger, crispier crumbs.

Make the Muffin Batter

In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.

Mix in the Greek yogurt and vanilla extract until smooth.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Add half of the dry ingredients to the wet ingredients and mix until combined. Add the remaining dry ingredients and continue mixing until incorporated. The batter will be quite thick.

Using a silicone spatula, gently fold in the blueberries and rhubarb until evenly distributed.

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Remove the streusel topping from the refrigerator and break it into pea-sized pieces using a fork or your fingers.

Sprinkle the streusel generously over the tops of the muffins.

Bake the Muffins

Bake at 425°F for 5 minutes.

Without opening the oven door, reduce the oven temperature to 350°F and continue baking for 12 to 15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.

Allow the muffins to cool in the pan for about 5 minutes. Carefully remove them from the muffin tin and transfer them to a wire rack. Serve warm or at room temperature and enjoy.

Chef Jenn’s Tips

• You can use thick sour cream in place of the Greek yogurt. If you use Greek yogurt, make sure it is plain.
• Prep the rhubarb and make the streusel ahead of time to save a bit of cooking time.
• Use muffin liners or spray the muffin pan with non-stick cooking spray, but both aren’t needed.
• Don’t over-mix the batter, and scrape down the sides of the bowl while mixing. Fold the berries in gently so you don’t mash them.

Serving Suggestions

Wondering what to serve with your Blueberry-Rhubarb Muffin with Streusel Topping? I love muffins for breakfast when I’m on the go or as a part of a more leisurely brunch along with quiche, bacon, and fruit. Muffins are also terrific for lunch alongside a hearty soup or snack on them any time.

Storage

Muffins are best eaten the day you bake them. To keep them longer, freeze them! I pack these muffins into a zipper-top plastic bag and freeze them for up to a month. You can also vacuum seal them to keep them longer.