Go Back

Blackberry Rhubarb Muffins

Print Recipe
Have it for breakfast, have it for dessert, I don't judge.
Keyword blackberry, breakfast, dessert, muffins, rhubarb
Servings 2 dozen 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!