These Blackberry Rhubarb Muffins with an oat brown sugar crumble topping are absolutely to die for! The muffin is a classic vanilla batter folded with fresh and juicy blackberries and rhubarb chunks that melt into succulent globules of springtime flavor as everything bakes together. Make these muffins for Mother’s Day, brunch, or any sunny day that reminds you of spring!
Why You’ll Love These Blackberry Rhubarb Muffins with a Crumble Topping
These blackberry and rhubarb crumble muffins are an absolute must for any of your spring get-togethers. I’m talking Easter, Mother’s Day, and pretty much any brunch! They are packed with juicy blackberries and tart rhubarb chunks, laced in a classic vanilla muffin batter. But don’t forget the melt-in-your-mouth crumble topping!
These moist and flavorful muffins are topped with an oat brown sugar crumble, as well as a few extra berries. After all, more is more, right?
When it comes to muffins, I love to do six jumbo ones, but you could certainly make them smaller and get 8-10 cupcake-sized muffins out of this recipe. I hope you get a chance to make this recipe any time you find fresh blackberries and rhubarb. Not only will your house smell amazing, but it will become a brunch staple!
More Rhubarb and Blackberry Recipes
Ingredients
I’ve broken this section into two parts – the muffins and the crumble topping. Check out the recipe card below for specific measurements.
Blackberry & Rhubarb Muffin Ingredients
- All-purpose flour
- Baking powder
- Cinnamon
- Salt
- Sugar
- Almond milk
- Canola oil
- Eggs
- Vanilla extract
- Blackberries and Rhubarb
Oat Crumble Topping Ingredients
- All-purpose flour
- Brown sugar
- Oats
- Cinnamon
- Salt
- Butter
How To Make Blackberry Muffins with Rhubarb and Oat Crumble
Step 1: Preheat and Prep
Preheat the oven to 425 degrees F and grease a jumbo muffin tin (or 12 small cupcake tin).
Step 2: Make Oat Crumble Topping
Mix the flour, brown sugar, oats, cinnamon, and salt in a small bowl. Add the melted butter and mix it with a fork. The mixture should be sandy – not creamy. Set it aside for topping the muffins later.
Step 3: Make Muffins
- In a large bowl, whisk together the flour, baking powder, cinnamon, and salt until well blended.
- In a medium-sized bowl whisk together sugar, oil, eggs, vanilla extract, and almond milk.
- Add the wet mixture into the dry mixture in three separate increments. Be careful not to over-mix.
- Add the blackberries and rhubarb to the batter and mix once more, or until just incorporated.
- Pour the batter evenly into cupcake tins and top with a small handful of crumble topping to each muffin.
Step 4: Bake
Bake the muffins for 5 minutes at 425 degrees, and then reduce the temperature to 350 degrees. Bake them for an additional 20-25 minutes, or until the tops are golden brown and a toothpick comes out cleanly. Enjoy!
FAQs
What is the flavor of rhubarb?
Rhubarbs have a sort of green apple vibe with hints of celery flavor. It’s naturally tart, but that’s what makes it delicious when mixed with sugar!
Is rhubarb a vegetable or a fruit?
Although it’s frequently in dishes like pies, muffins, and tarts that typically feature fruit, rhubarb is actually a vegetable! It just so happens that it’s absolutely heavenly when baked with sugar and other fruity flavors.
What can I enjoy with my blackberry rhubarb muffins?
These muffins are practically made for a springtime brunch! Start your soiree with a Blackberry Bourbon Smash, Blackberry Whiskey Mint Lemonade, or Blackberry Moscow Mules to complement the flavors of the muffin. Other than that, check out our brunch category to find some savory dishes that’ll round out your party menu!
More Muffin Recipes You’ll Love
- Healthy Blueberry Muffins with Almond Flour
- Zucchini Chocolate Chip Muffins
- Honey Strawberry Muffins
- Cherry Chocolate Chunk Muffins
- Blueberry Muffins
If you make these Blackberry Rhubarb Muffins, be sure to tag me on Pinterest and Instagram!
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!
Blackberry Rhubarb Muffins (with Crumble Topping!)
ingredients
For Muffins:
- 3 Cups All Purpose flour
- 4 Teaspoons Baking Powder
- 2 Teaspoon Cinnamon
- 1 Teaspoon Salt
- 1 Cup Sugar
- 1 Cup Almond Milk
- ½ Cup of Canola oil
- 2 Eggs
- 2 Teaspoons Vanilla Extract
- 1 Cup Blackberries halved + more for topping
- 1 Cup of Small Rhubarb Chunks
For Oat Crumble Topping:
- ½ Cup of all purpose flour
- ⅓ Cup of brown sugar
- ¼ Cup of oats
- 1 Teaspoon of cinnamon
- ½ Teaspoon of salt
- ½ Stick 1/4 cup of melted butter
instructions
- Preheat oven to 425 degrees F + Grease a 6 jumbo muffin tin or 12 small cupcake tin
- For oat crumble topping: Mix flour, brown sugar, oats, cinnamon, and salt in a small bowl. Add melted butter and blend with a fork. Mixture should be sandy and not creamy. Set aside for topping with muffins.
- For muffins: In a large bowl whisk together flour, baking powder, cinnamon, and salt until well blended. In a medium sized bowl whisk together sugar, oil, eggs, vanilla extract and almond milk. Add wet mixture into dry mixture in three separate increments. Be careful not to over mix. Add in blackberries and rhubarb to batter and mix once more or until just incorporated. Pour batter evenly into cupcake tins and top with a small handful (1/4 cup) of crumble topping to each muffin.
- Bake for 5 minutes at 425 degrees and then reduce temp to 350 degrees. Bake for an additional 20-25 minutes or until the tops are golden brown and a toothpick comes out cleanly.
notes
Can you tell me if these freeze well