Rhubarb muffins with Blueberries and a crumbly streusel topping. Use up rhubarb and blueberries from your freezer Or make them in season with fresh fruit. Either way, these muffins make a yummy Grab N Go breakfast or snack.
I love streusel on homemade muffins don’t you? That sweet crumble adds a fillup of flavor and texture to a plain muffin that takes it from good to incredible.
This rhubarb crumble muffin recipe has such an interesting flavor combo. Cardamom, rhubarb and blueberries! What a mouthful of delicious. I’m sure your tastebuds will approve.
In mid winter I bake out of my freezer. Last summer I froze bags and bags of rhubarb from our garden rhubarb patch. Adding rhubarb makes a nice change of pace in baked goods like these muffins.
Our Blueberry muffins with Flax and coconut oil also make a healthy breakfast recipe.
This Blueberry rhubarb muffin recipe is another excellent way to start your day. And you can use either fresh or frozen fruits in the recipe.
Rhubarb has such a unique flavor to add into both sweet and savory dishes. It’s a nice flavor buddy with sweet blueberries.
Dave planted blueberry bushes all over our garden area several years ago. Nine of these mega healthy baby fruit bushes are getting started! Unfortunately, blueberry bushes are VERY slow-growing.
It will take 5 to 10 years before they fully mature. We get a few handfuls of yummy fresh berries in the meantime. Just enough for a recipe like this one once in a while. Still buying our frozen blueberries.
This is the first recipe I’ve mixed blueberries with rhubarb. I was happily surprised. They compliment each other famously.
The cardamom adds another welcome element into these muffins. The streusel topping is a crumbly, messy business. I consider the mess well worth it.
That yummy topping adds just the right touch of extra sweet to make these excellent rhubarb yogurt muffins. I used coconut oil rather than butter for the fats. If you wish to use butter just substitute one to one with the coconut oil.
I prefer coconut oil. I love the flavor it adds. You may also use avocado oil if you prefer. It bakes well, adds NO flavor and is very heart healthy.
Blueberry Muffins with Rhubarb and a Crumble top:
Note: Strained Greek Style yogurt is considered dairy free for all but those MOST sensitive to lactose. Most of the lactose is strained out with the whey.
*HOWEVER, If you are severely sensitive to lactose this recipe may not work for you.*
Rhubarb muffins with yogurt make this recipe a bit healthier. I often replace sour cream with Greek yogurt in recipes.
Strained Greek yogurt replaces sour cream and also has that bit of sour zing we all love. However, Greek yogurt adds lovely protein and little dairy fat. I also prefer the texture I get with the addition of Greek yogurt.
Check out My Greek Yogurt Pancake recipe. For another great Greek Yogurt breakfast idea.
Anytime you are putting fruit into a baking recipe be careful of the liquid you add in with your fruit. If you are washing your fruits make sure you properly dry them before adding them into this recipe.
Tips for using frozen fruit:
Frozen fruits, especially those frozen at home, often have liquid frozen in with them. To avoid problems using them in baking recipe like this one follow these tips.
1: Dry frozen blueberries and rhubarb do not need special handling.
- Measure your fruits frozen if they are dry frozen. Both blueberries and rhubarb generally are dry frozen even at home. So they are easy to use in this recipe. Just pour them in frozen.
2: For measuring fruits frozen with liquids:
- Thoroughly thaw fruits to room temperature
- Drain the liquids out of the thawed fruits
- Measure the fruit thawed and drained.
3: Add your fresh or thawed fruits in gently by hand to avoid clumping your dough.
4: Roll fresh or thawed blueberries in a bit of flour and gently fold them into the dough. This will keep the blueberry color from spreading throughout your muffins.
You can see this process in our White Chocolate Strawberry Cookies Recipe.
Here is your printable:
These muffins delicious way to use up rhubarb and blueberries from your freezer. Or make them in season and use fresh fruit. Either way, these delicious rhubarb blueberry muffins make a yummy Grab N Go breakfast or snack! Note: Strained Greek Style yogurt is considered dairy free for all but those MOST sensitive to lactose since most of the lactose is strained out with the whey. If you are severely sensitive to lactose this recipe may not work for you.
(For the Streusel:)
(For the muffins:)
For the streusel:
For the muffins:
Serving Size: 1
Amount Per Serving:Calories: 276 Total Fat: 10g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 17mg Sodium: 160mg Carbohydrates: 40g Fiber: 1g Sugar: 18g Protein: 5g
These muffins delicious way to use up rhubarb and blueberries from your freezer. Or make them in season and use fresh fruit. Either way, these delicious rhubarb blueberry muffins make a yummy Grab N Go breakfast or snack!
Note: Strained Greek Style yogurt is considered dairy free for all but those MOST sensitive to lactose since most of the lactose is strained out with the whey. If you are severely sensitive to lactose this recipe may not work for you.
This post was updated and re-published on March 18, 2018.
Original recipe Found at Chowhound.com