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!
WHAT YOU’LL LOVE ABOUT Blueberry-Rhubarb Muffins
- The muffins are moist, flavorful, and filled with blueberry and rhubarb.
- These are easy and forgiving muffins and a great use of rhubarb.
- They freeze like a dream! Make a batch and freeze them to enjoy later.
Ingredients
- Brown sugar – Lightly packed.
- White sugar – Granulated sugar.
- Butter – I use salted butter; softened.
- Eggs
- Plain Greek yogurt – You could use sour cream.
- Vanilla extract – Pure or artificial vanilla is fine.
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Blueberries – Fresh or frozen.
- Rhubarb – Fresh; diced.
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
- Preheat your oven to 425-F and spray a 12-cup muffin pan with nonstick cooking spray, and set it aside.
- Make the streusel topping by combining the melted butter, dark brown sugar, white sugar, and cinnamon in a small bowl until well mixed. Add the flour and mix until it is thick and crumbly. Pop it into the fridge to chill while you get the muffins ready.
- Cream the butter, brown sugar and white sugar in the bowl of a stand mixer with the paddle attachment or with an electric hand mixer.
- Beat in the eggs one at a time until well-mixed, scraping down the sides of the bowl as needed.
- Mix in the Greek yogurt and vanilla.
- Combine the flour, baking powder, baking soda, and salt in another bowl.
- Add half the flour mixture to the egg-butter-sugar mixture and mix until combined, then add the remaining dry ingredients. Scrape down the bowl as needed. Your batter will be quite thick.
- Using a spatula, fold in the blueberries and rhubarb.
- Divide the batter between the muffin cups, filling them about 3/4 full.
- Using your fingers or a fork, break up the streusel topping and, keeping it in pea-sized chunks, add it to the tops of the muffins. Some of the topping pieces will be smaller, and that’s fine.
- Bake the muffins at 425-F for 5 minutes, then lower the temperature to 350-F and continue cooking for 12-15 minutes or until cooked and golden brown on top. An inserted toothpick should have a few clingy crumbs to it but no raw batter.
- Cool for 5 minutes in the muffin tin, then remove 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.
Recommended
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.
Step By Step Process
Blueberry-Rhubarb Muffins with Streusel Topping
Ingredients
- 1/2 cup light brown sugar lightly packed
- 1/4 cup white granulated sugar
- 1/2 cup unsalted butter softened
- 2 eggs
- 3/4 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 cup all-purpose flour
- 1 1/4 teaspoon baking powder
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup blueberries fresh or frozen
- 1 cup rhubarb diced
for the streusel topping
- 1/4 cup salted butter melted
- 1/4 cup dark brown sugar lightly packed
- 2 tablespoons white sugar
- 2/3 cup all-purpose flour
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 425-F and spray a 12-cup muffin pan with nonstick cooking spray, and set it aside.
- Make the streusel topping by combining the melted butter, dark brown sugar, white sugar, and cinnamon in a small bowl until well mixed. Add the flour and mix until it is thick and crumbly. Pop it into the fridge to chill while you get the muffins ready.
- Cream the butter, brown sugar and white sugar in the bowl of a stand mixer with the paddle attachment or with an electric hand mixer.
- Beat in the eggs one at a time until well-mixed, scraping down the sides of the bowl as needed.
- Mix in the Greek yogurt and vanilla.
- Combine the flour, baking powder, baking soda, and salt in another bowl.
- Add half the flour mixture to the egg-butter-sugar mixture and mix until combined, then add the remaining dry ingredients. Scrape down the bowl as needed. Your batter will be quite thick.
- Using a spatula, fold in the blueberries and rhubarb.
- Divide the batter between the muffin cups, filling them about 3/4 full.
- Using your fingers or a fork, break up the streusel topping and, keeping it in pea-sized chunks, add it to the tops of the muffins. Some of the topping pieces will be smaller, and that's fine.
- Bake the muffins at 425-F for 5 minutes, then lower the temperature to 350-F and continue cooking for 12-15 minutes or until cooked and golden brown on top. An inserted toothpick should have a few clingy crumbs to it but no raw batter.
- Cool for 5 minutes in the muffin tin, then remove and enjoy!
Notes
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
I finally got my first bunch of rhubarb and this was the first thing I made with it! the combination of rhubarb and blueberries, was fantastic, and there was just enought fruit in every bite
Usually strawberry-rhubarb is THE combo, but I think blueberry might give that a run for its money. The sweet-tart flavor in these muffins is amazing!