My Best Blueberry or Strawberry / Rhubarb Muffins

On dine chez Nanou

Muffins make mouths happy. These mouthwatering My Best Blueberry or Strawberry Rhubarb Muffins are just the right about of sweet packed into a perfect hand-held treat. The streusel topping is divine and pairs wonderfully with the fresh fruit and hearty muffins. Be sure to have the ingredients for these sweet treats on hand so you can whip up a batch this weekend. We hope you and your loved ones enjoy these as much as we do.


  • 4 teaspoons unsalted butter
  • 2 teaspoons flour
  • 4 tablespoons cane sugar
  • cinnamon
  • 265 milliliters cream
  • 3 eggs
  • 65 milliliters sunflower oil
  • 1 tablespoon vanilla extract
  • 150 grams cane sugar
  • 320 grams white flour
  • 3 teaspoons baking powder
  • 175 grams strawberries (finely chopped)
  • 75 grams rhubarb
  • 75 grams rhubarb
  • 250 grams fresh blueberries


  1. Preheat the oven to 420F
  2. Prepare the streusel in a large bowl by mixing the butter, sugar, and flour. Then, use your fingertips to crumble until you have a thick sand-like mixture. Set aside.
  3. For the dough, in a bowl, mix the cream and eggs.
  4. Add the oil and vanilla extract.
  5. Gradually, add the sugar, flour, and yeast.
  6. Stir well after adding each ingredient.
  7. Gently mix in the fruit.
  8. Pour into muffin molds, filling them 2/3 full.
  9. Top with the streusel mixture.
  10. Bake for 15 to 20 minutes, until well browned.
  11. Cool before serving.
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