Have I mentioned how much I love summer? Fruits are so abundant and vegetables just go absolutely wild. Rhubarb grows like a weed and some varieties of blackberries in Washington are actually a weed. They’re spiny and apparently very difficult to get rid of if you have an overgrowth in your yard, but they certainly produce lovely fruit. If you have any summer fruits that just can’t be consumed fast enough, add them to this muffin recipe or a sweet treat.
These fruity muffins have a sweet, crunchy topping and their fluffy base is filled with tart rhubarb chunks and juicy blackberries. If you don’t like rhubarb, you might even like them in this application. I gave them to some friends and they thought that they were apples! This recipe could also be adapted to a large baking dish as a coffee cake-esque dessert with a crunchy topping.
Ingredients:
Fruit – The blackberries and rhubarb could really be substituted for any fruit that you might like! If swapping the fruit filling, keep the total volume of fruit the same (3 cups). If using no fruit, increase the quantity of milk to 1 full cup. Some other fruits that might be lovely in this would be raspberries, strawberries, blueberries, apples, and peaches.
Topping – The crunchy topping is entirely optional. If you just want a fluffy fruity baked muffin, skip the topping. If you’re keeping the topping but want this muffin to be a little bit more of a balanced meal, adding a few tablespoons of hemp hearts would be a great additional source of protein and fiber in these muffins.
Blackberry Rhubarb Muffins
Equipment
- 1 muffin pan
Ingredients
Muffins
- 1 cup vegetable oil
- 2 eggs
- 1 tsp vanilla
- 3/4 cup milk
- 1 cup sugar
- 1 tbsp cinnamon
- 1/2 tsp salt
- 3 cups flour all-purpose
- 1 tbsp baking powder
- 1 cup blackberries
- 2 cups rhubarb 1-inch cubes
Topping
- 1/2 cup flour all-purpose
- 1 cup rolled oats
- 1 cup walnuts chopped
- 1/2 cup brown sugar
- 1 tbsp cinnamon
- 1/4 tsp salt
- 3/4 cup vegetable oil
Instructions
- Make the muffins first. Mix oil, eggs, vanilla, milk, sugar, cinnamon, and salt until well combined.
- Add in flour and baking powder. Mix until almost completely combined. If flour is still a little streaky, that’s totally ok.
- Add in blackberries and rhubarb and finish mixing. Mix until just combined.
- Using a quarter cup measure, scoop batter into greased and/or lined muffin tins.
- After scooping all the muffin batter, the topping can be made in the same bowl, or can be made separately to your preference.
- For the topping, mix all ingredients together and scoop about 1 tbsp of topping onto each muffin. Muffins will look very full but you’ll get some really lovely muffin tops!
- Bake at 350F for a total of 60 minutes. Bake covered for the first 40 minutes and uncover for the last 20 minutes. Verify done-ness using a toothpick. If it comes out clean, it's done!
More rhubarb? Make Blueberry Rhubarb Jam or Blueberry Rhubarb Pound Cake.
Like the crispy topping? Put it on top of a Banana Bread or Zucchini Bread.