Recipes and Cooking Rhu-Berry Streusel Muffins Everyday blueberry muffins become less than ordinary when you stir fresh rhubarb into the batter and even more into a cardamom-spiced streusel topping. They reheat well, so freeze extras for a quick breakfast. By Regina Ragone, MS, RD, CDN Regina Ragone, MS, RD, CDN Website Regina Ragone is a registered dietitian nutritionist with extensive experience developing recipes and working as a communications specialist and spokeswoman for top food brands. After more than two decades leading test kitchens at some of the most important names in magazines, including Weight Watchers, Prevention, and Family Circle, she established her own culinary nutrition practice in 2018. These days she spends most of her time doing virtual and in-person cooking classes she also writes for FoodNetwork.com. She's passionate about creating better-for-you recipes for savvy cooks as well as beginners in the kitchen. She develops programs and recipes for a wide range of culinary clients and helps share their messages about good food and good health. Good nutrition is the foundation of her work. She's proud to say that she was a culinary nutritionist before the term was even coined! Learn about BHG's Editorial Process Published on March 7, 2019 Print Share Share Tweet Pin Email Photo: Brie Passano Hands On Time: 20 mins Total Time: 60 mins Servings: 15 Yield: 15 muffins Jump to Nutrition Facts Ingredients 2 ½ cup all-purpose flour ¼ cup packed brown sugar ¾ teaspoon ground cardamom ⅛ teaspoon salt ¼ cup cold butter, cut up ¼ cup finely chopped fresh rhubarb ½ cup granulated sugar 2 ½ teaspoon baking powder ¼ teaspoon salt 2 eggs ¾ cup plain Greek yogurt 6 tablespoon butter, melted 1 ½ cup 1/2-inch pieces fresh rhubarb ½ cup fresh blueberries Directions Preheat oven to 375°F. Lightly coat fifteen 2 1/2-inch muffin cups with nonstick cooking spray. Or line with paper bake cups and coat with cooking spray. For streusel topping: In a small bowl combine 1/2 cup flour, the brown sugar, 1/4 tsp. cardamom, and the 1/8 tsp. salt. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in 1/4 cup finely chopped rhubarb. In a medium bowl stir together 2 cups flour, the granulated sugar, baking powder, 1/2 tsp. cardamom, and 1/4 tsp. salt. In a bowl whisk together eggs, yogurt, and melted butter; add all at once to dry mixture. Stir just until moistened. (Batter will be thick and lumpy.) Fold in 1 1/2 cups rhubarb and the blueberries. Spoon batter into prepared muffin cups, filling each about two-thirds full. Sprinkle with streusel topping. Bake 25 to 30 minutes or until golden and a toothpick inserted in center comes out clean. Cool in muffin cups on wire racks 10 minutes. Remove. Cool slightly on wire racks. Serve warm. Makes 15 muffins. Tips Store cooled muffins in an airtight container at room temperature for up to 24 hours, or label and freeze up to 3 months. Print Nutrition Facts (per serving) 208 Calories 9g Fat 28g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 15 Calories 208 % Daily Value * Total Fat 9g 12% Saturated Fat 5g 25% Cholesterol 46mg 15% Sodium 216mg 9% Total Carbohydrate 28g 10% Total Sugars 11g Protein 4g Vitamin C 1.6mg 8% Calcium 83mg 6% Iron 1.3mg 7% Potassium 85mg 2% Folate, total 42.9mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.