I substitute cranberries.....every Thanksgiving, whenI make homemade cranberry sauce, the only cranberries I can buy are in a largish package - so I make the sauce with some, and a batch of cranberry muffins with the rest.
I hate to waste :)

Muffins are kinda small, so I make it into a bread. I make blueberry bread. From there I make cranberry bread, peach, cinnamon raisin.........

I posted my blueberry bread on yesterdays recipe thread....

I am one that loves to "play with my food" and found that if you use a basic muffin recipe, you can put just about any kind of fruit you want in there. I have used every thing from Apples to Raspberries in muffins..

Just play around with recipes and above all, enjoy !!

Rhubarb is awesome!!
Not sure about your blueberry recipe, but I make rhubarb muffins regularly, and I don't know why it couldn't be substituted.

I would use local peaches right now...apples in a month or two.

This is the recipe that I used. I think I found it on the net, but not sure. the batter is very very thick. It made 9 large ones. I loved the crumb topping.

I wondered about trying maraschino cherries but my daughter didn't think that would be good. If I had red currants or could find some, I would try that. Elderberries might be good, too.
Blueberry Muffins - makes 9 large ones.

1&1/2 cups all purpose flour
3/4cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk ( approximately - see below)
1 cup fresh blueberries ( I used half of the pint container.)
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 & 1/2 teaspoons ground cinnamon

1.Preheat oven to 400 degrees F. ( I had it just a wee, wee bit less)

2.Grease muffin cups or line with muffin liners.

Combine first 4 ingredients.
Place vegetable oil into a 1 cup measuring cup, add the egg and fill the rest of the cup with milk.
Mix this with the flour mixture. I just stirred it in. I did not use the electric mixer as it is very stiff.
Fold in the blueberries.

It says to fill the muffin cups right to the top. I didn't fill them quite that much. Sprinkle with the crumb mixture.
3. To make the crumb topping: mix together the last 4 ingredients and mix with a fork ( I used my one hand to finish crumbling it.) Sprinkle over the muffins before baking.
4.Bake for 20 to 25 minutes ( I found 22 was about right) in the preheated oven or until done.

Give it a try and let me know what you think. It is so very easy and they freeze well, too.

OK, I had to search out the recipe and file it away for future use.

What raves you've had over these!