Blueberry Rhubarb Muffins

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Sweet blueberries and tart rhubarb come together in these bakery style muffins for the perfect bite of summer! Soft, fluffy, and golden brown, they’re delicious for breakfast, brunch, or an afternoon treat.

Spring is ending and summer is ready to start and that means I’m buying up all the fresh produce I can at the local farmers markets!  All winter and early spring I look forward to the opening of the markets in May so I can get delicious spring fruits and veggies.

One of my favorite summer vegetables is rhubarb.   While many people consider it a fruit, it’s actually a vegetable and it’s one of my favorite ingredients to use in my baked goods.

what is rhubarb?

Rhubarb is a vegetable known for its edible stalks. The stalks of the plant are usually bright red or pink, although there are also green varieties. While the stalks are edible and have a tart flavor, the leaves of the rhubarb plant are toxic and should not be eaten.

Rhubarb is often used in cooking and baking, especially in desserts and jams. When cooked with sugar, it can be made into pies, crisps, tarts, and compotes. Its tartness pairs well with sweeteners like sugar and fruits.

I make tasty Rhubarb Scones that are great for breakfast or tea time.  One of my all time favorite rhubarb recipes is a Cherry Rhubarb Pie with Crumble topping because the sweet and tartness of the pie is perfection. I also make a tasty Lemon Rhubarb Cookie just about every summer. You can even use it in drinks like this Spiced Rhubarb Champagne Cocktail.

Most of the time I find that rhubarb is paired with strawberries.  It’s the most common pairing and it’s delicious.  However, I wanted to try the rhubarb with a different berry and decided to make these Blueberry Rhubarb Muffins.

I used my basic muffin base and added in the chopped rhubarb and blueberries.   I didn’t add in any spices but cinnamon, cardamom, or ginger would be a nice addition.

Can I use a different berry?

Yes!  If you want to use the classic strawberry go ahead!   Chop the strawberries and add them to the batter.  You can also use raspberries, blackberries, cherries, or a combination of berries.

Ingredients:

• salted butter (or unsalted if you prefer)
• granulated sugar
• eggs
• sour cream (or you can use vanilla Greek yogurt)
• all purpose flour
• baking powder
• salt
• whole milk
• blueberries (fresh or frozen)
• rhubarb

These muffins are easy to make.   Basically everything is mixed in a bowl, portioned out into muffin cups, and then baked for 20-25 minutes until golden brown.

How do you portion the batter into the muffin cups?

I like to use a large 2 ounce cookie scoop to portion out the muffin batter into the muffin cups.  It makes it easy to portion, all the muffins are the same size, and it’s easy to scoop.

These muffins are great for breakfast, snacks, or even a healthier dessert.   They are made like traditional muffins with added flavor from the sour cream.

There is a large amount of both blueberries and rhubarb put into the muffins which gives the muffin it’s wonderful sweet and tart flavor.   The blueberries practically burst in your mouth with every bite which is awesome for a later spring or early summer muffin.

How do you store rhubarb muffins?

Store these muffins in an airtight container and store at room temperature for up to 4 days.   While I usually say you can freeze muffins for later, I would not recommend you freeze these muffins as the rhubarb gets very mushy when it it frozen then thawed.

Blueberry Rhubarb Muffins

Delicious muffins studded with sweet blueberries and tart rhubarb.

4.88 from 8 votes

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 24 muffins

Author: Hezzi-D

Equipment

• 1 Mixing Bowl
• 2 muffin tins
• 1 Large cookie scoop

Ingredients

• 3/4 cup salted butter softened
• 1 1/2 cups granulated sugar
• 2 eggs
• 1/4 cup sour cream
• 3 cups flour
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1/2 cups milk
• 1 1/2 cups fresh blueberries
• 1 1/2 cups chopped fresh rhubarb

Instructions

• Preheat the oven to 400 degrees. Line 24 muffin cups with muffin liners.
• In a medium bowl cream together the butter and sugar. Mix until well combined.
• Add in the eggs and sour cream and mix well.
• In another bowl combine the flour, baking powder, and salt.
• Add half the egg mixture to the flour mixture and mix well. Stir in the milk and mix well. Add the remaining egg mixture and beat until just combined.
• Gently fold in the blueberries and the rhubarb.
• Fill the muffin cups 2/3 of the way full.
• Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
• Remove from oven and cool on a wire rack.

Notes

Adapted from Rhubarb-Central