Blueberry Rhubarb Muffins

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These homemade Blueberry Rhubarb Muffins are soft, fluffy, and tender, topped with a buttery streusel topping. Easy and oh-so delicious!

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Dessert

Cuisine: American

Total Cost: $5.55 recipe / $0.46 serving

Servings: muffins

1 cup granulated sugar $0.38
2 eggs $0.50
½ cup vegetable oil $0.30
½ cup milk $0.10
½ lemon juice and zest, $0.29
2 cups all-purpose flour $0.38
2 tsp baking powder $0.08
½ tsp baking soda $0.01
½ tsp salt $0.02
½ tsp ground cinnamon $0.03
1 cup frozen blueberries 130g, $0.82
1 cup rhubarb leaves removed, trimmed, washed, and cut in ½-inch pieces (130g) $2.00*
Nonstick cooking spray $0.01

Gather and prepare all ingredients. Preheat the oven to 400°F.
In a medium bowl, add the sugar, eggs, vegetable oil, milk, lemon juice, and zest. Stir to combine.
In a large bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
Add the sugar mixture into the large bowl, folding to combine. Lastly, fold in the blueberries and rhubarb.
To make the streusel topping, in a medium bowl, add the butter, brown sugar, and flour. Using a fork, combine all ingredients until crumbly. You do not want a paste.
Spray the muffin pan generously with nonstick cooking spray. Evenly divide the batter into the pan. Sprinkle the streusel topping evenly on top of each muffin.
Bake for 15-20 minutes until the muffins have puffed up and are golden brown. Remove from the oven and let them cool for about 5 minutes before transferring to a wire rack to finish cooling.

*Make sure to remove any leaves from the rhubarb, as they can be poisonous. I found my rhubarb at Kroger's.

**The butter in the streusel must be cold, or the streusel will melt right off!