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.

Regina Ragone


Ingredient Checklist


Instructions Checklist
  • 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.


Store cooled muffins in an airtight container at room temperature for up to 24 hours, or label and freeze up to 3 months.

Nutrition Facts

208 calories; 9 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 46 mg cholesterol; 216 mg sodium. 85 mg potassium; 28 g carbohydrates; 1 g fiber; 11 g sugar; 4 g protein; 0 g trans fatty acid; 295 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 43 mcg folate; 0 mcg vitamin b12; 83 mg calcium; 1 mg iron;