Name: Blueberry Rhubarb Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: American
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); 3 Tbsp butter (cold, $0.45**); ¼ cup brown sugar ($0.13); ¼ cup all-purpose flour ($0.05)

Blueberry Rhubarb Muffins

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

35 min total 15 min prep 20 min cook 12 299 cal

Instructions

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1 Gather and prepare all ingredients. Preheat the oven to 400°F.
2 In a medium bowl, add the sugar, eggs, vegetable oil, milk, lemon juice, and zest. Stir to combine.
3 In a large bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
4 Add the sugar mixture into the large bowl, folding to combine. Lastly, fold in the blueberries and rhubarb.
5 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.
6 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.
7 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.