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Blueberry Rhubarb Muffins
These homemade Blueberry Rhubarb Muffins are soft, fluffy, and tender, topped with a buttery streusel topping. Easy and oh-so delicious!
👥 12 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Melissa Nolan📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●pan
📝 Preparation Steps
1
Preheat
2
Gather and prepare all ingredients. Preheat the oven to 400°F.
3
Mix
4
In a medium bowl, add the sugar, eggs, vegetable oil, milk, lemon juice, and zest. Stir to combine.
eggs ($0.50)2
5
Combine
6
In a large bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
baking powder ($0.08)2 tsp
7
Fold
8
Add the sugar mixture into the large bowl, folding to combine. Lastly, fold in the blueberries and rhubarb.
rhubarb (leaves removed, trimmed, washed, and cut in ½-inch pieces (130g) $2.00*)1 cup
9
Mix
10
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.
butter (cold, $0.45**)3 Tbsp
11
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.
Nonstick cooking spray ($0.01)
12
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.
Nutrition Facts
calories
299 kcal
fat Content
13 g
serving Size
1 muffin
fiber Content
1 g
sodium Content
252 mg
protein Content
4 g
carbohydrate Content
42 g
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