Blueberry Rhubarb Muffins

Name: Blueberry Rhubarb Muffins
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1/2 cup unsalted butter (melted then cooled); 2/3 cup sugar; 3/4 cup plain Greek yogurt; 2 eggs; 2 cups all purpose flour; 2 1/4 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup rhubarb (diced into 1/2 inch chunks, plus a few extras for the topping); 1 cup blueberries (plus a few extra berries for the topping); 4 tablespoons butter; 1/4 cup brown sugar; 3/4 cup flour

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Blueberry Rhubarb Muffins are light, not overly sweet, and bursting with that distinctive tart taste of baked rhubarb along with sweet blueberries. What a flavor combination! Grab your favorite muffin pan and get ready to bake a delicious muffin that goes perfectly on any breakfast or brunch menu - or as a snack any time of day. This is not your usual blueberry muffin recipe, bake these today and you'll taste why.

Blueberry rhubarb muffins on a cooling rack with blueberries in a bowl.

Ingredients to Have on Hand

Rhubarb
Blueberries
Flour
Plain Greek yogurt
Sugar and brown sugar
Eggs
Butter

A container of yogurt next to several stalks of rhubarb, a stick of butter and a bowl of blueberries.

Prep Rhubarb and Blueberries

One of the great things about baking with fresh rhubarb is there is very little prep work to get the rhubarb ready to add to your other ingredients. No pits to remove, no peeling, no boiling - just rinse and dice the rhubarb and you'll be set. Rhubarb season starts in the spring, but you can usually find it at a local farmers market or the grocery store for most of the summer months.

The same holds true for the fresh blueberries. Place them in a small colander in the sink, spray with water, rinse and drain. Ready to bake.

Greek Yogurt or Sour Cream

Remember to add the melted butter to the plain yogurt, sugar and eggs. It's easy to forget that step because the melted butter is set aside and cooling in a small bowl.

As an option, you could swap the yogurt and use an equal amount of sour cream instead, it's just my personal preference to use plain Greek yogurt.

A whisk in a bowl, blending egg, sugar, butter and yogurt. — Whisk the wet ingredients.

A wooden spoon blending the flour with the wet ingredients. — Whisk the wet ingredients.

Blend the wet ingredients (yogurt, butter, sugar, eggs) then add the flour mixture in a large mixing bowl. Don't worry if the dough seems thick as you're stirring it. This is a sturdy muffin batter.

Rhubarb and blueberries in the muffin batter in a bowl.

Next, spoon the muffin batter into each muffin section in a 12-cup muffin pan.

Be sure each muffin gets a few blueberries and a few pieces of rhubarb on top.

A mini-muffin pan works great too, but since the muffins are smaller you'll want to adjust the total cook time accordingly. I took about 10 minutes when I baked these. And given the smaller size of each muffin, just one blueberry on top is plenty.

Sweet Muffin Topping

The top of these muffins is such a treat! Add at least one but preferably two teaspoons of the streusel mixture on top of each muffin.

Remember, this is not an overly sweet blueberry rhubarb muffin, so that sweet, crunchy topping is the perfect complement.

It makes for a sweet muffin top.

Make the Streusel

Use a fork to cream the room temperature butter with the flour and sugar.

A small mixing bowl works great.

A fork blending together brown sugar, butter and flour. — Use a fork to blend topping ingredients.

Topping ingredients combined together in a small bowl with a fork. — Use a fork to blend topping ingredients.

For the topping, blend additional all purpose flour, brown sugar and softened butter in a separate bowl. Place about two teaspoons of topping on top of each muffin.

Nestle a few berries and a bit of rhubarb into the streusel topping to create distinctive, sugary muffin tops.

Baked muffins in a muffin pan with blueberries and diced rhubarb on top of each muffin.

Top Tips and FAQ

How do I make sure the muffins will get a domed top and rise in the center?

Oven temperature plays a big role in that. Bake the muffins in the oven at 400° F. A hot oven ensures that the muffins will rise quickly and get that puffy "I'm done" look.

Also fill each muffin cup so that it's nearly full, but not oozing over the edges. The topping should come to the edge of the top of the muffin pan.

What is a substitution for plain Greek yogurt?

Sour cream is a great substitute. So is regular, plain yogurt.

How do I remove these from the pan without ruining the muffin topping?

When the muffins are done baking, remove the muffin pan from the oven and place on a wire cooling rack. Let the pan set or a minute or two, then use a fork to carefully loosen each muffin out. Place the muffins on the cooling rack to finish cooling. There's no need to flip the pan over to remove the muffins.

Storage and Freezing

There's nothing better than a scratch-made muffin in the morning. But it's also nice to have these on hand any time that works for you.

One of the reasons why I love this recipe so much is the muffins stay tender and fresh for about three days after baking, the streusel topping stays sweet and fresh so there's plenty of time to enjoy a homemade muffin with your morning coffee.

Store the muffins at room temperature in a covered container or zip-top plastic storage bag.

Enjoy within three days for best freshness.

To freeze, place in a freezer safe zip-top plastic bag or container. Remove from the freezer and defrost at room temperature.

To warm up a muffin that's been stored or defrosted, place the muffin on a microwave safe plate or napkin and heat for about 30 seconds.

The Inspiration

A bowl of fresh blueberries with several stalks of rhubarb in the background.

Who knew blueberries and rhubarb would go so great together?

Honestly, I hadn't even thought of pairing sweet berries with rhubarb until after my mom clipped a rhubarb muffin recipe from the newspaper and shared it with me.

There were no berries in sight in that recipe and it looked yummy enough, but I wanted to add a new twist of fresh fruit to this scratch-made muffin recipe.

A hand holding a mini muffin with a bite taken from it. — Inside each muffin is a burst of sweet purple-y blueberries with a punch of tart rhubarb, baked and tender.

What Goes Great with Rhubarb?

We frequently think of strawberries as the perfect pairing for rhubarb, and if you haven't tried my Strawberry Rhubarb Pie recipe yet, I think you'll love it.

But for this recipe, I knew it needed something sweet and juicy.

The tartness of the rhubarb is unique so I knew this recipe would call for a fruit combo that would complement that distinctive rhubarb flavor.

I happened to spot a container of blueberries in my fridge and voila! Fresh blueberry rhubarb muffins were born.

Muffins spread out on a cooling rack with a bowl on blueberries and a sprig of rhubarb on the side.

More Ideas

Blueberry Rhubarb Muffins are sure to be a game changer for your next breakfast or brunch at home. Here are a few more recipes that are among my very favorites for those gatherings.

Chili Relleno Casserole is a family favorite recipe, the green chilis are mild and the casserole is full of cheesy goodness. It's a great pairing with this muffin recipe!
Fresh Fruit Tart is a welcome, fruity treat at any family gathering. The shortbread crust is light and crunchy and there's a touch of lemon too.
No-Peel Apple Cake is one of the first recipes published on the Crinkled Cookbook and it's been a fan favorite for years. The best part, there's no peeling the apples. It's so easy and especially delicious served warm.
Yummy Banana Carrot Muffins are another fantastic scratch-made muffin recipe. They are a cross between banana bread and carrot cake. Sweet, bite-sized and delicious!

Please Stay in Touch

Be sure to give a star rating to the recipes you make from the Crinkled Cookbook. I always love hearing from you. Sharing is great too! Use the buttons after the recipe to text it with just one click or send it to family and friends on Pinterest and Facebook. Enjoy.