These homemade Blueberry Rhubarb Muffins are soft, fluffy, and tender, topped with a buttery streusel topping. Easy and oh-so delicious!
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If you’ve never tried rhubarb before, it’s tart, crisp, and only around for a short season, so grab it while you can! These budget-friendly Blueberry Rhubarb Muffins are simple, flavorful, and perfect any time of day (especially breakfast!). Juicy blueberries help mellow the rhubarb’s tang, while cinnamon and sugar bring cozy, sweet notes. I also topped them with a buttery streusel for a crunchy finish that’s completely divine. I couldn’t stop eating them…and I bet you won’t either!
Easy Recipe for Blueberry and Rhubarb Muffins
There’s more to rhubarb than just strawberry rhubarb pie. I had some leftovers from my pie recipe, so I decided to give this unique veggie (yep, rhubarb is a vegetable, but it acts like a fruit in way of flavor!) a new moment to shine.
These muffins are soft and tender inside, with just the right amount of streusel on top. However, if you’re not into a crumble topping, you can easily skip it. They’re dotted with juicy blueberries and pockets of tart rhubarb that combine with the soft crumb and keep things interesting bite after bite. Enjoy these homemade muffins with a warm cup of coffee, or pack one for an easy grab-and-go breakfast on busy mornings!
Budget-Saving Tip
Blueberries are usually available year-round (even when it’s out of season), but using frozen ones is a great way to keep things budget-friendly. Although, if you have fresh blueberries that need to be used up, feel free to use them in this recipe instead!
Rhubarb, on the other hand, has a short season and isn’t always easy to find frozen. So when you spot it fresh, grab a bunch and freeze what you don’t use…you’ll be glad you did later.