Rhubarb muffins with blueberries – bypass by low budget

If you have never tried rhubarb before, it’s a pie, crunchy and only for a short season, then take it while you can! These rhubarb muffins with blueberries favorable to a budget are simple, tasty and perfect at any time of the day (especially breakfast!). Juicy blueberries help soften the flavor of rhubarb, while cinnamon and sugar bring comfortable sweet notes. I also garnished them with a butter strenel for a crunchy finish which is completely divine. I couldn’t stop eating them … and I bet you won’t do it either!

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Easy recipe for blueberry and rhubarb muffins

Rhubarb muffins with blueberries

These rhubarb muffins with homemade blueberries are soft, fluffy and tender, garnished with a butter streensl garnish. Easy and so delicious!Step -by -step photos can be seen under the recipe card.

• 1 cup Powdered sugar ($ 0.38)
• 2 eggs ($ 0.50)
• ½ cup vegetable oil ($ 0.30)
• ½ cup milk ($ 0.10)
• ½ lemon (juice and zest, $ 0.29)
• 2 cups versatile flour ($ 0.38)
• 2 teaspoon chemical ($ 0.08)
• ½ teaspoon baking soda ($ 0.01)
• ½ teaspoon salt ($ 0.02)
• ½ teaspoon terrestrial cinnamon ($ 0.03)
• 1 cup frozen blueberries (130g, $ 0.82)
• 1 cup rhubarb (Leaves withdrawn, cut, washed and cut into ½ inch pieces (130 g) $ 2.00 *)
• Non -stick cooking spray ($ 0.01)

Streusel garnish

• 3 Tablespoon butter (Cold, $ 0.45 **)
• ¼ cup brown off ($ 0.13)
• ¼ cup versatile flour ($ 0.05)

• Gather and prepare all the ingredients. Preheat the oven to 400 ° F.

• In an average bowl, add the sugar, eggs, vegetable oil, milk, lemon juice and zest. Stir to combine.

• In a large bowl, mix the flour, baking powder, baking soda, salt and cinnamon.

• Add the sugar mixture to the large bowl, folding to combine. Finally, fold the blueberries and rhubarb.

• To make the Streusel filling, in an average bowl, add the butter, brown sugar and flour. Using a fork, mix all the ingredients until fond of. You don’t want dough.

• Generously spray the muffin pan with a non -stick cooking spray. Divide the dough evenly in the pan. Sprinkle the streens of streusel uniformly on each muffin.

• Bake for 15-20 minutes until the muffins have swollen and are brown golden. Remove from the oven and let them cool for about 5 minutes before transfer to a rack to finish the cooling.

See how we calculate the recipe costs here.

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• 2 medium bowls

• Large bowl

• Muffin stove

*Make sure to remove all the sheets from the rhubarb because they can be toxic. I found my rhubarb at Kroger.
**THE butter In the Streusel Must be coldOr the Streusel will base from the start!

Portion: 1muffinCalories: 299kcalCarbohydrates: 42gProtein: 4gFat: 13gSodium: 252MGFiber: 1g

Read our full nutritional warning here.

How to make rhubarb muffins with blueberries

Gather all your ingredients and preheat your oven to 400 ° F.

Combine wet ingredients: Add 1 cup of sugar, 2 eggs, ½ cup of vegetable oil, ½ cup of milk, lemon juice and zest (½ a lemon) to a medium -sized bowl. Mix well to combine.

Combine dry ingredients: Pour 2 cups of flour, 2 tbsp. ½ teaspoon of baking soda, ½ teaspoon, ½ teaspoon of salt and ½ teaspoon of cinnamon in a large bowl to mix and mix.

Make the dough: Now pour the wet ingredients into the bowl of dry ingredients. Fold together to combine. Be careful not to overmix too much, as it can make your rhubarb muffins with homemade and dense homemade blueberries.

Add the fruit: Now fold 1 cup of frozen blueberries and 1 cup of rhubarb (cut into ½ inch pieces). I like to fold the fruit in the dough to prevent the Blueberries from having fun and turning the purple dough.

Make the Streusel garnish: Add 3 tablespoons of cold butter, ¼ cup of brown sugar and ¼ cup of flour in a medium mixing bowl.

Use a fork to combine the ingredients until it is crumbly. You don’t want butter paste, so make sure your butter is cold so that it forms beautiful to collapse.

Divide the dough into muffin boxes: Spray your muffin molds well with a non -stick cooking spray. Divide the muffin dough evenly between 12 muffin holes and garnish with the crumble.

Cook the muffins: Cook your blueberries with blueberries and rhubarb in the preheated oven for 15 to 20 minutes or until they have swollen and are golden brown. Remove the muffin tray from the oven and let them cool for about 5 minutes before transfer to a rack to finish the cooling.

Storage instructions

Once you’ve tried these homemade rhubarb rhubarb muffins, I’m sure you want to make a double batch to take advantage of it all week! Keep them in an airtight container in the refrigerator up to 3 to 5 days to maintain freshness. You can also freeze them up to 3 months. Let them thaw at room temperature or scathing them in the microwave for about 30 seconds if you want a hot and ready-made.