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Rhubarb Blueberries Muffins with Streusel

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.

Rhubarb Blueberry Cardamom Streusel Muffins

Rhubarb Blueberry Cardamom Streusel muffins

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.

Rhubarb Blueberry Cardamom Streusel Muffins

Rhubarb Blueberry Cardamom Streusel muffins are a tasty blend of rhubarb, blueberries and cardamom.

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.

Rhubarb

Rhubarb in our early spring garden. I can’t wait to see it like this again. One of our favorite early spring crops.

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.

Rhubarb Blueberry Cardamom Streusel Muffins

Love that yummy crumbly, streusel topping!

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.

Rhubarb Blueberry Cardamom Streusel Muffins

Rhubarb Blueberry Cardamom Streusel muffins

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.

  1. 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:

    1. Thoroughly thaw fruits to room temperature
    2. Drain the liquids out of the thawed fruits
    3. 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.

Rhubarb Blueberry Cardamon Streusel Muffins

Chock full of healthy blueberries and pureed rhubarb. These blueberry muffins with streusel topping and rhubarb make a great breakfast with your morning coffee or tea.

Here is your printable:

Rhubarb Blueberry Cardamom Streusel Muffins
Yield: 12 muffins

Rhubarb Muffins with Blueberries

Prep Time: 20 minutes
Cook Time: 20 minutes
cooling time: 15 minutes
Total Time: 55 minutes

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!

Ingredients

(For the Streusel:)

  • 6 tablespoons all-purpose flour
  • 3 tablespoons organic granulated sugar
  • 1/2 teaspoon ground cardamom
  • 2 tablespoons coconut oil

(For the muffins:)

  • 1 cup small-dice rhubarb, fresh or frozen-I pureed mine
  • 1 Cup fresh or frozen blueberries
  • 3/4 cup organic granulated sugar
  • 1 1/3 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon ground cardamom
  • 5 tablespoons coconut oil-melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup plain whole-milk Greek yogurt
  • For the streusel:
  • Whisk the flour, sugar and cardamom in a medium bowl.
  • Add the coconut oil and combine with a fork.

Instructions

For the streusel:

  1. Whisk the flour, sugar and cardamom in a medium bowl.
  2. Add the coconut oil and combine with a fork.
  3. 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:

  1. Heat the oven to 375°F
  2. Put liners into a 12 hole muffin tin.
  3. Mix rhubarb with 1/4 cup of the sugar in a medium bowl. Let the mixture sit while you mix up the dry ingredients.
  4. Whisk together the flour, baking powder, baking soda, salt, and cardamom in a large bowl.
  5. Place the remaining 1/2 cup sugar, coconut oil, egg, vanilla, and yogurt in a separate medium bowl and whisk until smooth.
  6. Add the wet ingredients to the dry and mix just until combined, about 25 to 30 strokes.
  7. Gently Stir in the reserved rhubarb and the blueberries. Use about another 10 to 15 strokes. (The batter is very thick.)
  8. 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)
  9. Bake until a toothpick comes out clean, about 20 to 25 minutes.
  10. Let the muffins cool for 15 minutes in the pan.
  11. Remove the muffins from the pan. Serve warm or cool.

Notes

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.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 276Total Fat 10gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 2gCholesterol 17mgSodium 160mgCarbohydrates 40gFiber 1gSugar 18gProtein 5g

Did you make this recipe?

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This post was updated and re-published on March 18, 2018.

Original recipe Found at Chowhound.com

Blueberry Rhubarb Cardamon Streusel Muffins-Pin Image
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.

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Murr

Sunday 24th of March 2019

Where are the blueberries? Am I missing something or is the recipe?

Diane

Sunday 24th of March 2019

Hi Murr, The recipe states 1 Cup blueberries in the ingredient list. Put them in with the rhubarb and gently fold them in so they don't squish and turn your muffins blue. Thanks for letting me know they are not included in the instructions. I will edit the recipe. Have a great weekend!

[email protected]'s Culinary Journey

Saturday 5th of March 2016

Love this interesting combination of rhubarb and blueberry! Also cardamom enhances the flavor of the muffin! On the whole, absolutely love these muffins!

homemadefoodjunkie

Saturday 5th of March 2016

Than you Divya! they are tasty!

Tara

Thursday 3rd of March 2016

I am so jealous for those muffins and equally for that garden, how wonderful!! Please keep sharing pictures!!

homemadefoodjunkie

Thursday 3rd of March 2016

Thank you Tara, I will!

Debi at Life Currents

Wednesday 2nd of March 2016

Oh my word, how amazing are these! I bet they smell so delicious as they bake too! I could eat like 3 of them right now!

homemadefoodjunkie

Wednesday 2nd of March 2016

Yes they do. I love baking :)

The Food Hunter

Wednesday 2nd of March 2016

I love your garden!! and this recipe is yummy

homemadefoodjunkie

Wednesday 2nd of March 2016

Thank you Theresa!

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