Blueberry-Rhubarb Muffins with Streusel Topping
Easy, moist, and loaded with blueberries and rhubarb, these terrific muffins make a great breafakst, brunch, or snack any time!
Servings: 12 muffins
Calories: 308kcal
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
Serving: 1muffin | Calories: 308kcal | Carbohydrates: 44g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 58mg | Sodium: 306mg | Potassium: 119mg | Fiber: 1g | Sugar: 21g | Vitamin A: 412IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 2mg