Rhubarb Blueberry Cardamom Streusel muffins are a delicious way to use up rhubarb and blueberries from your freezer. Or make them in season and use fresh fruit. Either way, these dairy free muffins make a lovely breakfast or snack!
In mid winter, like it is now, I bake out of my freezer. Last summer I froze bags and bags of rhubarb from our garden rhubarb patch. It makes a nice change of pace in baked goods like these muffins. I made Rhubarb Apple Fruit Crisp not too long ago from our frozen rhubarb and apples. So yummy! I have another recipe coming soon, using this interesting fruit. Rhubarb has such a unique flavor to add into both sweet and savory dishes!
Dave planted blueberry bushes all over our garden area this year. 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’ll get a few handfuls of yummy fresh berries in the meantime. Just not enough for the freezer. We must buy our winter supply, for now.[tweetthis hidden_urls=”pic.twitter.com/fd4hZ3RtTS”]a delicious way to use up #rhubarb and #blueberries from your freezer. #muffins #dairyfree [/tweetthis]
This is the first recipe I’ve mixed blueberries with rhubarb. 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 muffins! Of course I used coconut oil in place of butter. If you wish to use butter, just substitute one to one with the coconut oil. I prefer the benefits of coconut oil and I love the flavor it adds!
Rhubarb Blueberry Cardamom Streusel muffins:
Here are the instructions:
For the streusel:
- Whisk the flour, sugar and cardamom in a medium bowl until combined.
- Add the coconut oil and combine with your fingers or a fork.
- Mix the coconut oil into the flour until mostly incorporated but some small pieces remain. (The streusel is ready when it holds together in large clumps when squeezed—it will still be fairly dry.)
For the muffins:
- Heat the oven to 375°F and arrange a rack in the middle.
- Put liners into a 12 hole muffin tin.
- Mix rhubarb with 1/4 cup of the sugar in a medium bowl. Let the mixture sit while you mix up the dry ingredients.
- Whisk together the flour, baking powder, baking soda, salt, and cardamom in a large bowl.
- Place the remaining 1/2 cup sugar, coconut oil, egg, vanilla, and yogurt in a separate medium bowl and whisk until smooth.
- Add the wet ingredients to the dry and mix just until combined, about 25 to 30 strokes.
- Stir in the reserved rhubarb, about another 10 to 15 strokes. (The batter is very thick.)
- Place a rounded 1/4 cup of batter into each muffin hole (the holes will be full to the top, not much rise in these muffins) and evenly sprinkle the streusel over top.(This will be messy. Don’t worry about it-bakes fine)
- Bake until a toothpick comes out clean, about 20 to 25 minutes.
- Let the muffins cool for 15 minutes in the pan.
- Remove the muffins from the pan. Serve warm or cool.
Here is your printable:
Original recipe Found at Chowhound.com