If you have never tried rhubarb, it is sour, crispy and only for a short season, so grab it as long as you can! These budget-friendly blueberry rhubarb muffins are simple, tasty and perfect at any time of the day (especially breakfast!). Juicy blueberries help to lower the rhubarb cone while cinnamon and sugar bring cozy, sweet notes. I also led it with a butter -like luel for a crispy finish that is completely divine. I couldn’t stop eating her … and I bet you won’t!
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Simple recipe for blueberry and rhubarb muffins
Rhabarber has more than just Strawberry -Rhaubarb cake. I had some remains from my cake recipe, so I decided to give this unique vegetable (Yep, rhubarb is a vegetable, but it looks like a fruit in taste!) A new moment to the shine.
These muffins are soft and delicate inside and exactly the right amount of porridge at the top. However, if you are not interested in a crumble topping, you can easily skip it. They are littered with juicy blueberries and bags made of sour rhubarb that connect to the soft crumbs and keep things interesting after bite. Enjoy these homemade muffins with a warm cup of coffee or pack one for a light breakfast on the busy morning!
Blueberries are usually available all year round (even if it is not in the season), but the use of frozen is a great way to keep things in a budget-friendly manner. However, if you have fresh blueberries that have to be used up, you can use them in this recipe instead!
Rhabarber, on the other hand, has a short season and is not always easy to find. So if you recognize it fresh, grab a few and freeze what you don’t use … You will be happy that you did it later.
Blueber -Rhaubarber Muffins
- 1 cup granulated sugar ($ 0.38)
- 2 Egg ($ 0.50)
- ½ cup Vegetable oil ($ 0.30)
- ½ cup Milk ($ 0.10)
- ½ lemon (Juice and zest, $ 0.29)
- 2 Cup All -purpose flour ($ 0.38)
- 2 TSP baking powder ($ 0.08)
- ½ TSP baking powder ($ 0.01)
- ½ TSP Salt ($ 0.02)
- ½ TSP ground cinnamon ($ 0.03)
- 1 cup Frozen blueberries (130 g, $ 0.82)
- 1 cup rhubarb (Leaves removed, cropped, washed and in ½-inch pieces (130 g) $ 2.00*)
- Cooking spray with non -Steak ($ 0.01)
Stuck -topping
- 3 Tbsp butter (Cold, $ 0.45 **)
- ¼ cup brown sugar ($ 0.13)
- ¼ cup All -purpose flour ($ 0.05)
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Collect and prepare all the ingredients. Preheat the oven to 400 ° F.
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Add sugar, eggs, vegetable oil, milk, lemon juice and bowl in a medium -sized bowl. Stir to combine.
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Mix flour, baking powder, baking powder, salt and cinnamon in a large bowl.
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Add the sugar mixture into the large bowl and fold it together. Fold the blueberries and the rhubarb.
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To make the flour in a medium -sized bowl, give butter, brown sugar and flour. Combine all ingredients up to crumbly with a fork. You don’t want a paste.
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Spray the muffin pan generously with non -stable cook spray. Share the dough into the pan evenly. Sprinkle the sprinkle evenly on every muffin.
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Bake for 15-20 minutes until the muffins are inflated and are golden brown. Take out of the oven and let cool for about 5 minutes before being transferred to a rust to end the cooling.
See how we calculate the recipe costs here.
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2 medium shells
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Big bowl
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Muffin pan
**The butter in the lodge Must be coldOr the flour will melt immediately!
Portion: 1MuffinCalories: 299KcalCarbohydrates: 42GProtein: 4GFat: 13GSodium: 252mgFiber: 1G
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How to make blueberry rhubarb muffins step-by-step photos
Collect all of your ingredients and heat your oven to 400 ° F.
Combine the wet ingredients: Add 1 cup of sugar, 2 eggs, ½ cup of vegetable oil, ½ cup of milk, lemon juice and bowl (from ½ per lemon) into a medium -sized bowl. Mix well to combine.
Combine the dry ingredients: Pour 2 cups of flour, 2 teaspoons of baking powder, ½ tsp baking powder, ½ teaspoon of salt and ½ tl cinnamon into a large mixed bowl and mix them.
Make the dough: Now pour the wet ingredients into the bowl of dry ingredients. Fold together to combine. Make sure not to exceed because your homemade blueberry -RHABARBER -MAFFINS can make this hard and tight.
Add the fruit: Now fold 1 cup of frozen blueberries and 1 cup of rhubarb (cut into ½-inch pieces). I like folding the fruits into the dough to prevent the blueberries from bursting and turning the batter.
Make the stirrowy topping: Put 3 tablespoons of cold butter, ¼ cup of brown sugar and ¼ cup of flour in a medium -sized mixed bowl.
Use a fork to combine the ingredients up to crumbly. You don’t want butter paste, so make sure your butter is cold, so it forms beautiful crumbs.
Share the dough in Muffin doses: Spray your muffin pans well with non -stable cook spray. Share the Muffin dough evenly between 12 muffin holes and prove with the crumble.
Bake muffins: Bake your blueberry and rhubarb muffins for 15 to 20 minutes in the preheated oven or until they are inflated and are golden brown. Remove the muffin shell from the oven and let it cool about 5 minutes before transferring to a rust to end the cooling.
- Make sure not to exceed the dough! Mixing can develop gluten in the flour, which can lead to dense and tough muffins. For a soft crumbs, I false the dry ingredients until they are only installed with the wet ingredients.
- Use fresh or frozen blueberries. Just like our classic BlueBerry Muffins recipe, you can use either fresh or frozen blueberries. Choose whatever the cheapest for you! Only note that if your frozen blueberries have started to thaw, this may make your battera (which does not affect the taste, only aesthetics!) If you use frozen rhubarb if necessary, I would let it thaw first. I would dice it and pour excess liquid away before use.
- Dice the rhubarb small For the same distribution of blueberries and rhubarb in every muffin. See my gradual photos above as a reference. You should also remove the leaves (they are poisonous) and wash and cut the rhubarb before throws.
- Grease your muffin pan well. I like to use a reasonable amount of non -stick cooking spray to grease my pan before I add the dough. This makes it much easier to get the muffins out after baking. Let them cool at least 5 minutes before you are removed from the pan. You can also use Muffin liners if they are preferred.
- Add a little cinnamon to the streak top For even more cinnamon taste as we do in our recipe for cinnamon muffins from Apple Cinnamon!
Storage instructions
As soon as you have tried these homemade rhubarb blue muffins, you would like to enjoy a double charge all week! Keep them up to 3-5 days in an airtight container in the fridge to maintain the freshness. You can also freeze them for up to 3 months. Let them thaw at room temperature or ping it for about 30 seconds in the microwave if you want a warm and in a hurry.
(Tagstotranslate) all -purpose flour