Rhubarb Wild Blueberry Muffin

• Prep Time: 15 minutes

• Cook Time: 22–25 minutes

• Total Time: 40 minutes

• Yield: 12 muffins

• Skill Level: Easy

• Intensity: Low

• Cuisine: North American

• Dish Type: Muffins, Baked Goods, Breakfast, Snack

Ingredients

Dry Ingredients:

• 2 cups (250g) all-purpose flour

• 3/4 cup (150g) granulated sugar (or coconut sugar)

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 tsp ground cinnamon (optional, but lovely)

Wet Ingredients:

• 2 large eggs

• 1/2 cup (120ml) plain yogurt or sour cream

• 1/2 cup (120ml) milk (dairy or plant-based)

• 1/3 cup (80ml) neutral oil (e.g., canola or light olive oil)

• 1 tsp pure vanilla extract

Fruit:

• 1 cup diced fresh rhubarb (about 1–2 stalks)

• 3/4 cup wild blueberries (fresh or frozen)

Note: If using frozen blueberries, do not thaw to prevent bleeding color.

Instructions

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil or butter.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together:

• Flour

• Sugar

• Baking powder

• Baking soda

• Salt

• Cinnamon (if using)

Set aside.

Step 3: Combine Wet Ingredients

In a medium bowl, whisk together:

• Eggs

• Yogurt

• Milk

• Oil

• Vanilla extract

Mix until smooth.

Step 4: Combine Wet and Dry

Pour the wet mixture into the dry ingredients. Gently fold together using a spatula or wooden spoon. Do not overmix—stop as soon as no dry streaks remain.

Step 5: Fold in the Fruit

Carefully fold in the diced rhubarb and wild blueberries. The batter will be thick and slightly lumpy—this is perfect.

Pro Tip: Toss your fruit with 1 tablespoon of flour before folding in to help suspend it evenly in the batter and prevent sinking.

Step 6: Fill and Bake

Spoon the batter evenly into the muffin cups, filling each about 3/4 full. For a bakery-style look, sprinkle tops with coarse sugar or turbinado sugar.

Bake for 22–25 minutes, or until muffins are golden on top and a toothpick inserted into the center comes out clean.

Step 7: Cool and Enjoy

Let muffins cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Serving Suggestions

• Warm with butter or honey for breakfast

• Pack in school lunches or take on a hike

• Serve with tea or coffee for a cozy afternoon break

• Add to a brunch board with fruit, cheese, and pastries

Storage & Freezing Tips

• Room Temperature: Store in an airtight container for up to 2 days.

• Refrigerator: Keeps fresh up to 5 days (best warmed slightly before serving).

• Freezer: Freeze in a zip-top bag for up to 2 months. Thaw at room temp or microwave for 30 seconds.

Nutritional Information (Per Muffin – Approximate)

Note: Values may vary based on brands and substitutions.