Rhubarb Blueberry Muffins are a delightful fusion of sweet and tart flavors, perfect for a breakfast treat or an afternoon snack. These muffins combine the tangy bite of fresh rhubarb with the juicy sweetness of blueberries, all enveloped in a light, tender crumb. The contrasting flavors complement each other beautifully, creating a muffin that’s both refreshing and satisfying. Whether you’re using garden-fresh rhubarb or a frozen stash from earlier in the season, these muffins are a fantastic way to enjoy the unique taste of rhubarb paired with the familiar comfort of blueberries. Perfect with a cup of coffee or tea, these muffins are a treat everyone will love.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen rhubarb, diced
- 1 cup fresh or frozen blueberries
- Optional: Turbinado sugar for sprinkling on top
Instructions:
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine the wet ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Fold in the rhubarb and blueberries: Gently fold the diced rhubarb and blueberries into the batter, distributing them evenly.
- Fill the muffin cups: Spoon the batter into the prepared muffin cups, filling each about 2/3 full. If desired, sprinkle the tops with a bit of turbinado sugar for added crunch.
- Bake the muffins: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Cool and serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Rhubarb Blueberry Muffins are a perfect blend of tart rhubarb and sweet blueberries, creating a muffin that’s bursting with flavor in every bite. They’re a wonderful way to start your day or to enjoy as a snack anytime!
