Can I make Blueberry Rhubarb Muffins ahead of time?

Yes, Blueberry Rhubarb Muffins are ideal for making ahead. Bake them up to two days in advance and store them in an airtight container at room temperature. For longer storage, refrigerate them for up to one week or freeze them for up to three months.

Do I need to peel rhubarb before using it in muffins?

Most rhubarb stalks do not need peeling. Simply wash the stalks thoroughly and trim away the ends. If the stalks are particularly thick or stringy, you can remove the tougher outer fibers before chopping and adding them to the muffin batter.

How can I prevent blueberries from sinking in the batter?

To keep blueberries evenly distributed in Blueberry Rhubarb Muffins, toss them lightly in a tablespoon of flour before folding them into the batter. This helps suspend the berries throughout the muffins during baking.

Best Blueberry Rhubarb Muffins for Breakfast

Description

These Blueberry Rhubarb Muffins are soft, moist, and bursting with sweet blueberries and tart rhubarb. Perfect for breakfast, brunch, or snacking, these bakery-style muffins are easy to make and feature a delicious balance of fruity flavors in every bite.

Ingredients

Scale

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup unsalted butter, softened
2 large eggs
3/4 cup milk or buttermilk
1 teaspoon vanilla extract
1 cup fresh blueberries
1 cup fresh rhubarb, chopped
2 tablespoons coarse sugar for topping (optional)

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Instructions

Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease lightly.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and milk.
Gradually add the dry ingredients to the wet ingredients and mix just until combined.
Gently fold in the blueberries and chopped rhubarb, being careful not to overmix.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle with coarse sugar if desired.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.

Notes

Do not overmix the batter to ensure tender muffins.
Toss blueberries in a little flour before adding them to prevent sinking.
Frozen blueberries and rhubarb can be used; thaw and drain rhubarb first.
Store muffins in an airtight container at room temperature for up to 3 days.
Freeze cooled muffins for up to 3 months for longer storage.
Add lemon zest or cinnamon for extra flavor variation.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 16g
Sodium: 220mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg