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    Home » Recipes » Favorites

    Modified: Mar 18, 2023 · Published: Jun 6, 2022 by Melinda O'Malley Keckler · This post may contain affiliate links · this blog generates income from ads.

    Blueberry Rhubarb Muffins

    Jump to Recipe Print Recipe

    Blueberry Rhubarb Muffins are light, not overly sweet, and burst with that distinctive tart taste of baked rhubarb along with sweet blueberries. If you love fresh fruit with rhubarb, such as Strawberry Rhubarb Pie, or sweet blueberries found in Blueberry Baked Oatmeal, then you'll love this new spin on muffins. This is not your usual rhubarb muffin recipe, bake these today and you'll taste why.

    Blueberry rhubarb muffins on a cooling rack with blueberries in a bowl.
    Jump to:
    • Ingredients to Have on Hand
    • Prep Rhubarb and Blueberries
    • Greek Yogurt or Sour Cream
    • Streusel Muffin Topping
    • Make the Streusel
    • FAQs
    • Storage
    • Freezing and Defrosting Muffins
    • The Inspiration
    • What Goes Great with Rhubarb?
    • More Recipes
    • Recipe
    • Comments

    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.

    This ease of preparation reminds me of my Fresh Apple Cake recipe, which involves very, very little prep work.

    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.

    Rhubarb is so delicious in baking, it adds great moisture and a distinctive tangy flavor, especially to these muffins.

    Diced rhubarb on a cutting board.

    The same holds true for 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 cooled 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.
    Add the dry ingredients.
    A wooden spoon stirring the muffin dough.
    Stir to combine.

    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 thick, sturdy rhubarb 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.

    Unbaked muffins in a 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.

    Streusel Muffin Topping

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

    Like most rhubarb muffins, this recipe is not overly sweet, but the streusel topping and the fresh blueberries add the perfect amount of sweetness.

    A sprinkling of streusel is the perfect topping for rhubarb muffins!

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

    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

    It's easy to make a streusel for your rhubarb muffins. A small mixing bowl works great.

    Use a fork to cream the room-temperature butter with the flour and sugar. Just like that, you've made a streusel topping!

    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.
    Combine until it creates a crumbly mixture.
    A hand sprinkling the sweet topping mixture on top of the unbaked muffins.
    Place about two teaspoons of topping on each muffin.

    Place about two teaspoons of the streusel 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.

    FAQs

    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.
    Unbaked muffins with topping, in a muffin pan.

    What is a substitution for plain Greek yogurt?

    Sour cream is a great substitute. So is regular, plain yogurt. Either of those options will give you great results and a delicious, moist rhubarb muffin.

    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. A fork removing a muffin from a muffin pan.

    Storage

    There's nothing better than a scratch-made muffin in the morning. Carrot Banana Muffins are another tasty, tender muffin recipe you should try!

    But it's also nice to have these on hand any time that works for you.

    Baked muffins in a pan.

    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 rhubarb 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 the best freshness.

    Freezing and Defrosting Muffins

    To freeze Blueberry Rhubarb Muffins, place them 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 15-30 seconds, depending on the wattage of your microwave oven.

    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 rhubarb 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 they are!

    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 Recipes

    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.
    • A pan of mini carrot and banana muffins, still in the muffin pan.
      Carrot and Banana Muffins
    • A wedge of blueberry cake on a dish with a slice of lemon on the side.
      Blueberry Lemon Coffee Cake
    • Orange rolls with frosting on a baking sheet.
      Orange Rolls
    • Unbaked potato rolls on a baking pan in the oven
      Classic Potato Rolls

    If you tried Blueberry Rhubarb Muffins or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.

    Recipe

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

    Blueberry Rhubarb Muffins

    Blueberry Rhubarb Muffins are light, not overly sweet, and burst with that distinctive tart taste of baked rhubarb along with sweet blueberries. Grab your favorite muffin pan and get ready to bake a delicious muffin that goes perfectly on any breakfast or brunch menu. Top with Homemade Honey Butter for an incredible treat!
    4.99 from 175 votes
    Print Rate Pin Recipe
    Prevent your screen from going dark
    Prep Time: 30 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 18 muffins
    Calories: 198kcal
    Author: Melinda O'Malley Keckler

    Equipment

    • 2 muffin pans standard size, makes 18 muffins

    Ingredients 

    Muffin Ingredients

    • ½ cup unsalted butter - melted then cooled
    • ⅔ cup sugar
    • ¾ cup plain Greek yogurt
    • 2 eggs
    • 2 cups all purpose flour
    • 2 ¼ teaspoons baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 cup rhubarb - diced into ½ inch chunks, plus a few extras for the topping
    • 1 cup blueberries - plus a few extra berries for the topping

    Topping Ingredients

    • 4 tablespoons butter
    • ¼ cup brown sugar
    • ¾ cup flour

    Instructions

    • Preheat oven to 400° F and spray each muffin cup in a standard-sized muffin pan with Pam or line each cup with cupcake/muffin liners.
    • Melt ½ cup unsalted butter and set aside to cool.
    • Rinse rhubarb and slice a large stem in half lengthwise, then dice into ½ inch cubes. Rinse blueberries and drain.

    Combine Muffin Ingredients

    • In a medium bowl, whisk the sugar, plain Greek yogurt and eggs. Add the melted butter and stir.
    • Mix in the flour, baking powder, baking soda and salt.
    • Gently stir in the rhubarb and blueberries. Use a tablespoon to scoop the muffin batter and fill each muffin cup until it's nearly full. But be careful not to overfill. Set aside while you make the topping.

    Topping Instructions

    • Soften 4 tablespoons of butter and blend in the brown sugar and flour, stir well to create a streusel topping. The consistency will be very thick.
    • Add one to two teaspoons of topping on the top of each muffin.
      This isn't an overly sweet muffin, so the more topping you add, the sweeter and crunchier the muffin top will be.
    • Place a few blueberries and one or two small slices of rhubarb on the top of each muffin and press lightly so each piece nestles into the sugar and flour mixture.

    Bake

    • Bake for 14 - 18 minutes or until the muffins have puffed up slightly in the center and are lightly browned at the edges.
      Be careful not to over bake.
      Note: If you are making mini-muffins the baking time will be considerably shorter. Check the mini-muffins at 10 minutes.

    Notes

    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 cooled in a small bowl.
    Calories: 198kcalCarbohydrates: 27gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 39mgSodium: 114mgPotassium: 60mgFiber: 1gSugar: 12gVitamin A: 279IUVitamin C: 1mgCalcium: 57mgIron: 1mg

    Please note, the nutrition details are estimated using a food database, so they’re just a rough estimate not an exact science.

    Did you try this recipe? Leave a comment below or @crinkledcookbook on Instagram, snap a photo and tag it #crinkledcookbook

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    Reader Interactions

    Comments

      4.99 from 175 votes (167 ratings without comment)

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    1. Lorry says

      June 21, 2024 at 7:13 pm

      Curious has anyone one tried frozen fruit?

      Reply
      • Melinda O'Malley Keckler says

        June 22, 2024 at 12:34 pm

        Hi Lorry, I've only used fresh blueberries and rhubarb.

        Reply
    2. Pam says

      June 10, 2024 at 10:44 am

      5 stars
      Delicious! Easy, quick and fun to make!

      Reply
      • Melinda O'Malley Keckler says

        June 10, 2024 at 8:31 pm

        I agree, Pam. These blueberry rhubarb muffins are fun to make and even more fun to serve and enjoy! Thank you for the five star rating!

        Reply
    3. DJ says

      April 13, 2024 at 8:37 am

      5 stars
      The strawberry and rhubarb combo was the best. Loved these tasty muffins.

      Reply
      • Melinda O'Malley Keckler says

        April 13, 2024 at 2:42 pm

        Strawberries? This recipe uses blueberries. 😉 But if you made the swap and enjoyed it, that's great.

        Reply
    4. Jeri says

      April 11, 2024 at 11:07 am

      5 stars
      I love the flavor combo of blueberries and rhubarb! These muffins were so good I'm making a double batch so I can freeze some! Thanks for sharing!

      Reply
      • Melinda O'Malley Keckler says

        April 11, 2024 at 4:52 pm

        A double batch is a very good idea indeed! Thanks for the 5 star rating Jeri.

        Reply
    5. Sonja Goeden says

      April 10, 2024 at 12:39 am

      5 stars
      Oh my, these muffins look delicious! Off to the store to get some rhubarb. 🙂

      Reply
      • Melinda O'Malley Keckler says

        April 10, 2024 at 5:04 pm

        Great, let me know how they turned out!

        Reply
    6. DK says

      April 09, 2024 at 11:24 pm

      5 stars
      I don't often make recipes with rhubarb, but these blueberry rhubarb muffins are fantastic! Who knew rhubarb could yield such a delicious result!

      Reply
      • Melinda O'Malley Keckler says

        April 10, 2024 at 5:04 pm

        Rhubarb is delicious in baking. Thanks for the five star rating!

        Reply
    7. krystel spann says

      April 09, 2024 at 7:47 pm

      5 stars
      I am a big fan of blueberries in general so when I came across this recipe with rhubarb I wanted to see if it was going to be any good and it totally was! It was definitely a hit over here!

      Reply
      • Melinda O'Malley Keckler says

        April 10, 2024 at 5:05 pm

        Thanks Krystel, I'm glad you enjoyed these muffins.

        Reply
    8. Glen E. Southard. says

      July 30, 2023 at 7:26 pm

      Made a 1x batch for my neighbor's b-day. They were a big hit! Many thanks for the recipe. Cheers!

      Reply
      • Melinda O'Malley Keckler says

        July 31, 2023 at 1:00 pm

        I'm so glad, and how nice of you to treat your neighbor to fresh blueberry rhubarb muffins on their birthday!

        Reply
    9. Terry Dykstra says

      July 25, 2023 at 7:11 am

      I have made these twice following the recipe exactly! They are so good. Today i'm going to try 1 cup zucchini and 1 cup strawberries.

      Reply
      • Melinda O'Malley Keckler says

        July 25, 2023 at 8:51 pm

        Oh what a great idea to use strawberries and zucchini! Please keep me posted. I'm so curious to hear how they turn out. And I'm happy to hear you enjoyed recipe!

        Reply
    10. Anne says

      April 30, 2023 at 4:37 pm

      Super easy and yummy! I'm going to try it next time with 1/2 c whole wheat flour replacing some of the white flour. I also added cinnamon because I add it to pretty much all baking. Thanks!

      Reply
      • Melinda O'Malley Keckler says

        May 01, 2023 at 7:46 am

        Thank you! Glad you enjoyed the muffins Anne. I bet the cinnamon was a great addition. 🙂

        Reply
    11. Amy Liu Dong says

      June 10, 2022 at 10:16 pm

      5 stars
      This muffin looks absolutely delicious and yummy. Great creativity for the recipe. Perfect for an afternoon snack. Loved it!

      Reply
    12. Tyanne says

      June 09, 2022 at 8:32 pm

      5 stars
      I am so glad I found this recipe! What a great way to use rhubarb

      Reply

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