Rhubarb Blueberry Muffins
Bursting with the flavors of tangy rhubarb and sweet, juicy blueberries, these Rhubarb Blueberry Muffins are a delightful way to start your day or satisfy an afternoon craving. Perfectly moist thanks to the addition of buttermilk, these golden-baked muffins feature a light, tender crumb that pairs beautifully with the vibrant pops of fruit in every bite. A sprinkle of coarse sugar on top adds a delightful crunch and touch of sweetness, making these muffins as visually appealing as they are delicious. Quick and easy to prepare in just 15 minutes, this recipe is perfect for breakfast, brunch, or a portable snack. Whether you're using fresh or frozen blueberries, these muffins bring a taste of summer to your table year-round!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.25 cup unsalted butter, melted and cooled slightly
- 1 unit large egg
- 1 teaspoon vanilla extract
- 1 cup rhubarb, diced
- 1 cup blueberries, fresh or frozen
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a medium bowl, combine the buttermilk, melted butter, egg, and vanilla extract. Whisk until smooth and well combined.
Pour the wet ingredients into the dry ingredients. Gently fold together using a spatula until just combined. Avoid overmixing.
Add the diced rhubarb and blueberries to the batter. Fold in gently to distribute evenly, being careful not to crush the blueberries.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
If desired, sprinkle coarse sugar over the tops of the unbaked muffins for added crunch and sweetness.
Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 3051 mg | 133% | |
| Total Carbohydrate | 403.7 g | 147% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 204.9 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 494 mg | 38% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1228 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
