Blueberry Rhubarb Muffins
Blueberry Rhubarb Muffins are light, not overly sweet, and burst with that distinctive tart taste of baked rhubarb along with sweet blueberries.
Equipment
- Standard muffin pan
- medium bowl
- Muffin liners
Ingredients
Muffin Ingredients
- 1/2 cup unsalted butter melted then cooled
- 2/3 cup sugar
- 3/4 cup plain Greek yogurt
- 2 eggs
- 2 cups all purpose flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup rhubarb diced into 1/2 inch chunks, plus a few extras for the topping
- 1 cup blueberries plus a few extra berries for the topping
Topping Ingredients
- 4 tablespoons butter
- 1/4 cup brown sugar
- 3/4 cup flour
Instructions
- Preheat oven to 400° F and spray each muffin cup in a standard-sized muffin pan with Pam or line each cup with cupcake/muffin liners.
- Melt 1/2 cup unsalted butter and set aside to cool.
- Rinse rhubarb and slice a large stem in half lengthwise, then dice into 1/2 inch cubes. Rinse blueberries and drain.
- In a medium bowl, whisk the sugar, plain Greek yogurt and eggs. Add the melted butter and stir.
- Mix in the flour, baking powder, baking soda and salt.
- Gently stir in the rhubarb and blueberries. Use a tablespoon to scoop the muffin batter and fill each muffin cup until it's nearly full. But be careful not to overfill. Set aside while you make the topping.
- Soften 4 tablespoons of butter and blend in the brown sugar and flour, stir well to create a streusel topping. The consistency will be very thick.
- Add one to two teaspoons of topping on the top of each muffin.
- Place a few blueberries and one or two small slices of rhubarb on the top of each muffin and press lightly so each piece nestles into the sugar and flour mixture.