Description
These Blueberry Rhubarb Muffins combine sweet blueberries with tart rhubarb for a deliciously balanced treat. Topped with a buttery streusel, they are perfect for breakfast or a snack with a cup of coffee. Easy to make and bursting with fresh fruit flavors, these moist muffins bake to a golden brown and offer a delightful cinnamon hint.
Ingredients
Main Ingredients
- 1 cup granulated sugar
- 2 eggs
- ½ cup vegetable oil
- ½ cup milk
- ½ lemon (juice and zest)
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- 1 cup frozen blueberries (130g)
- 1 cup rhubarb, leaves removed, trimmed, washed, and cut into ½-inch pieces (130g)
Streusel Topping
- 3 Tbsp cold butter
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- Nonstick cooking spray
Instructions
- Preheat: Preheat your oven to 400°F to ensure it reaches the ideal baking temperature before the muffins go in.
- Mix wet ingredients: In a medium bowl, combine the granulated sugar, eggs, vegetable oil, milk, and the juice and zest of half a lemon. Stir well to blend all the wet ingredients evenly.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon, ensuring an even distribution of leavening and spices.
- Fold wet into dry: Pour the wet ingredient mixture into the large bowl with the dry ingredients. Gently fold them together until just combined, taking care not to overmix which can toughen the muffins.
- Add fruit: Fold in the frozen blueberries and chopped rhubarb carefully, distributing them evenly throughout the batter without breaking the fruit.
- Prepare streusel topping: In a medium bowl, add cold butter, brown sugar, and all-purpose flour. Using a fork, mix until the mixture resembles coarse crumbs but avoid forming a paste.
- Prepare muffin pan: Spray a muffin pan generously with nonstick cooking spray to prevent sticking.
- Fill muffin cups: Evenly divide the batter into the muffin pan cups, filling each about 2/3 full for proper rising.
- Add streusel topping: Sprinkle the prepared streusel crumb topping evenly over each muffin cup for a crunchy finish.
- Bake: Bake the muffins in the preheated oven for 15 to 20 minutes or until the muffins have puffed up and the tops are golden brown.
- Cool: Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use frozen blueberries directly without thawing to prevent the batter from turning purple.
- Ensure the butter for streusel is cold to achieve a crumbly topping texture.
- Do not overmix the batter once wet and dry ingredients are combined to keep muffins tender.
- Check muffins at 15 minutes; ovens vary and overbaking can dry them out.
- Rhubarb leaves are toxic; be sure to remove them completely before using the stalks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
