Blueberry Rhubarb Muffins

These homemade Blueberry Rhubarb Muffins are soft, fluffy, and tender, topped with a buttery streusel topping. Easy and oh-so delicious! The post Blueberry Rhubarb Muffins appeared first on Budget Bytes.

Jun 16, 2025 - 15:48

If you’ve never tried rhubarb before, it’s tart, crisp, and only around for a short season, so grab it while you can! These budget-friendly Blueberry Rhubarb Muffins are simple, flavorful, and perfect any time of day (especially breakfast!). Juicy blueberries help mellow the rhubarb’s tang, while cinnamon and sugar bring cozy, sweet notes. I also topped them with a buttery streusel for a crunchy finish that’s completely divine. I couldn’t stop eating them…and I bet you won’t either!

Overhead view of blueberry rhubarb muffins.

Easy Recipe for Blueberry and Rhubarb Muffins

There’s more to rhubarb than just strawberry rhubarb pie. I had some leftovers from my pie recipe, so I decided to give this unique veggie (yep, rhubarb is a vegetable, but it acts like a fruit in way of flavor!) a new moment to shine.

These muffins are soft and tender inside, with just the right amount of streusel on top. However, if you’re not into a crumble topping, you can easily skip it. They’re dotted with juicy blueberries and pockets of tart rhubarb that combine with the soft crumb and keep things interesting bite after bite. Enjoy these homemade muffins with a warm cup of coffee, or pack one for an easy grab-and-go breakfast on busy mornings!

Blueberries are usually available year-round (even when it’s out of season), but using frozen ones is a great way to keep things budget-friendly. Although, if you have fresh blueberries that need to be used up, feel free to use them in this recipe instead!

Rhubarb, on the other hand, has a short season and isn’t always easy to find frozen. So when you spot it fresh, grab a bunch and freeze what you don’t use…you’ll be glad you did later.

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Blueberry Rhubarb Muffins

These homemade Blueberry Rhubarb Muffins are soft, fluffy, and tender, topped with a buttery streusel topping. Easy and oh-so delicious!

Step-by-step photos can be seen below the recipe card.

Course Breakfast, Dessert

Cuisine American

Total Cost $5.55 recipe / $0.46 serving

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 299kcal

Author Melissa Nolan

Equipment

2 Medium Bowls
Large Bowl
Muffin Pan

Ingredients

1 cup granulated 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 all-purpose flour $0.38
2 tsp baking powder $0.08
½ tsp baking soda $0.01
½ tsp salt $0.02
½ tsp ground cinnamon $0.03
1 cup frozen blueberries 130g, $0.82
1 cup rhubarb leaves removed, trimmed, washed, and cut in ½-inch pieces (130g) $2.00*
Nonstick cooking spray $0.01

Streusel Topping

3 Tbsp butter cold, $0.45**
¼ cup brown sugar $0.13
¼ cup all-purpose flour $0.05

Instructions

Gather and prepare all ingredients. Preheat the oven to 400°F.
In a medium 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 into the large bowl, folding to combine. Lastly, fold in the blueberries and rhubarb.
To make the streusel topping, in a medium bowl, add the butter, brown sugar, and flour. Using a fork, combine all ingredients until crumbly. You do not want a paste.
Spray the muffin pan generously with nonstick cooking spray. Evenly divide the batter into the pan. Sprinkle the streusel topping evenly on top of each muffin.
Bake for 15-20 minutes until the muffins have puffed up and are golden brown. Remove from the oven and let them cool for about 5 minutes before transferring to a wire rack to finish cooling.

See how we calculate recipe costs here.

Notes

*Make sure to remove any leaves from the rhubarb, as they can be poisonous. I found my rhubarb at Kroger’s.

**The butter in the streusel must be cold, or the streusel will melt right off!

Nutrition

how to make Blueberry Rhubarb Muffins step-by-step photos

The ingredients to make blueberry rhubarb muffins.

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

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

Flour, spices and raising agents in a mixing bowl.

Combine the dry ingredients: Pour 2 cups flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and ½ tsp cinnamon into a large mixing bowl and mix together.

The wet ingredients being poured into the dry ingredients to make blueberry rhubarb muffins.

Make the batter: Now pour the wet ingredients into the bowl of dry ingredients. Fold together to combine. Be careful not to overmix, as this can make your homemade blueberry rhubarb muffins tough and dense.

Blueberries and rhubarb added to a bowl of muffin batter.

Add the fruit: Now fold in 1 cup frozen blueberries and 1 cup rhubarb (cut into ½-inch pieces). I like to fold the fruit into the batter to avoid the blueberries from bursting and turning the batter purple.

Flour, butter, and brown sugar in a mixing bowl.

Make the streusel topping: Add 3 Tbsp cold butter, ¼ cup brown sugar, and ¼ cup flour to a medium mixing bowl.

A fork mixing the ingredients for a streusel topping in a mixing bowl.

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

A hand topping blueberry rhubarb muffin batter with streusel topping in a mixing bowl.

Divide batter into muffin tins: Spray your muffin pans well with nonstick cooking spray. Divide the muffin batter evenly between 12 muffin holes and top with the crumble topping.

Homemade blueberry and rhubarb muffins in a muffin pan.

Bake muffins: Bake your blueberry and rhubarb muffins in the preheated oven for 15-20 minutes or until they’ve puffed up and are golden brown. Remove the muffin tray from the oven and let them cool for about 5 minutes before transferring to a wire rack to finish cooling.

A homemade rhubarb blueberry muffin sliced in half on a plate.

Be careful not to overmix the batter! Overmixing can develop the gluten in the flour, which can lead to dense and chewy muffins. For a soft crumb, I fold the dry ingredients until they are just incorporated with the wet ingredients.
Use fresh or frozen blueberries. Just like our classic blueberry muffins recipe, you can use either fresh or frozen blueberries. Choose whichever is the cheapest for you! Just note that if your frozen blueberries have started to thaw, it might make your batter purple (which won’t affect the taste, just purely aesthetics!) You can also use frozen rhubarb if needed, but I’d let it thaw first. I’d dice it small and pour away any excess liquid before using.
Dice the rhubarb small for an equal distribution of blueberries and rhubarb throughout each muffin. See my step-by-step photos above for reference. You should also remove the leaves (they’re toxic) and wash and trim the rhubarb before dicing.
Grease your muffin pan WELL. I like to use a decent amount of nonstick cooking spray to grease my pan before adding the batter. This makes it much easier to get the muffins out after baking. Let them cool for at least 5 minutes before removing them from the pan. You can also use muffin liners if preferred.
Add a little cinnamon to the streusel topping for even more cinnamony flavor, as we do in our apple cinnamon muffins recipe!

Storage Instructions

Once you try these homemade rhubarb blueberry muffins, I’m sure you’ll want to make a double batch to enjoy all week long! Keep them in an airtight container in the fridge for up to 3-5 days to maintain freshness. You can also freeze them for up to 3 months. Let them thaw at room temperature or ping them in the microwave for about 30 seconds if you want one warm and ready in a hurry.