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There’s something about the combination of tart rhubarb, juicy blueberries, and bright lemon that feels like pure spring in muffin form. These rhubarb crumble muffins are soft, fluffy, and packed with bursts of fruity flavor, all topped with a buttery crumble that adds the perfect sweet crunch. The rhubarb brings a delicious tanginess that balances beautifully with the sweetness of the blueberries, while fresh lemon zest gives every bite a light, fresh finish. Whether you’re baking for a weekend brunch, afternoon treats or simply using up seasonal rhubarb, these bakery-style muffins are the kind of recipe you’ll want to make on repeat.

If you love fruity bakes, be sure to check out my other easy muffin recipes for more seasonal baking inspiration. For more tips on baking with seasonal rhubarb click here.

Main Ingredients You’ll Need for Rhubarb Crumble Muffins

Rhubarb

Rhubarb adds a delicious tartness to these muffins and pairs perfectly with sweet blueberries and bright lemon for a balanced flavour.

blueberries

Blueberries add natural sweetness and juicy bursts of flavour that balance the tart rhubarb beautifully in every bite.

Lemon zest

Lemon zest adds a fresh citrus brightness that lifts the flavours and makes the rhubarb and blueberries taste even more vibrant.

poppy seeds

Poppy seeds add a subtle nutty flavour and a light crunch that pairs beautifully with the bright lemon and fruity filling.

Questions

Can I use frozen rhubarb and blueberries?
Yes! Frozen rhubarb and blueberries work well in these muffins. There’s no need to thaw them first…just fold them into the batter straight from the freezer to help prevent excess moisture and colour bleeding.
Why is my rhubarb so tart?
Rhubarb is naturally very tart, which is why it pairs so well with sweet fruits like blueberries and a buttery crumble topping. The sugar in the recipe balances the sharpness perfectly once baked.
Can I make these muffins ahead of time?
Absolutely. These muffins stay fresh for up to 3 days at room temperature or can be frozen for up to 3 months. They’re great for meal prep, breakfast on the go, or making ahead for brunch gatherings.
Can I make these rhubarb crumble muffins vegan?
Yes! These muffins are easy to make vegan with a few simple swaps. Replace the butter with vegan butter or coconut oil, use a plant-based milk like almond or oat milk, and substitute the eggs with flax eggs or unsweetened applesauce. The muffins will still be soft, fluffy, and full of fruity flavour with that delicious crumbly topping.

Rhubarb Crumble Muffin Instructions:

1, Preheat the oven to 200°C (180°C fan) and line a muffin tin with paper muffin cases.

2, Make the crumble topping first. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs, then stir in the sugar and oats until combined. Set aside.

3. In a jug or bowl, whisk together the buttermilk or yogurt, oil, eggs, and vanilla until smooth.

4. In a large mixing bowl, add the flour, baking powder, bicarbonate of soda, and sugar. Stir to combine.

5. Add the lemon zest, blueberries, rhubarb, and poppy seeds to the dry ingredients and gently toss everything together.

6. Pour the wet ingredients into the bowl and gently fold the mixture together until just combined. Be careful not to overmix.

7. Divide the batter evenly between the muffin cases. Sprinkle over the crumble topping and finish with chopped walnuts or flaked almonds if using.

8. Bake for 15–20 minutes, or until the muffins are golden and a skewer inserted into the centre comes out clean. Allow to cool slightly before serving.