Oh Monday. I feel like I did so much today that it’s already Wednesday.
My Monday started last night with a massive and intricate grocery shop at Whole Foods. Lavender buds, arrow root flour, garbanzo bean flour and massive amounts of coconut oil was purchased for a big spring themed Purely Elizabeth shoot. We are working on recipes and content for their spring digital magazine this week! Today we shot 6 recipes and 1 lifestyle scene for the potential cover. I lovely Purely Elizabeth’s aesthetic and their photos are always so bright and clean. They are totally a breath of fresh air when I have to create a ton of content.
We even managed to get a workout in this evening. My whole body doesn’t want to move for like 12 hours and I am 100% certain I will probably fall asleep on the couch tonight. While today was exhausting, I am so happy to know that I’m working for myself and doing well. Going on your own can be quite scary for the first few months but these big client shoots make me realize I’m doing something right!
The rest of this week will be spent working on content for The College Housewife. I’ve got a few more Eastery posts that I would love to get through for this month! I was also informed that I could host Easter for my little family if I wanted and I am so excited! It is my first holiday that Jared and I will host together and I think we’re going to nail it! I’m still working on the menu, but I’m totally excited for it!
I’m going to get like RIGHT into these blackberry and rhubarb crumble muffins because they are seriously the most perfect spring muffins and tomorrow is the FIRST DAY OF SPRING! YAY! This week I am going to start on some herb and tomato planters to kick off the season. I can’t wait to bet back on the patio and back on the biggest rose kick!
We really love muffins over here on The College Housewife. Notable mentions are these blueberry muffins and these honey strawberry muffins!
These blackberry and rhubarb crumble muffins NEED to be on your table for any spring parties. I’m talking Easter, Mother’s day and pretty much any brunch! They are packed with juicy blackberries and tart rhubarb chunks (so happy rhubarb is back!). They are laced in a classic vanilla muffin batter but the best part is the topping!
These blackberry and rhubarb crumble muffins are topped with a brown sugary crumble! The crumble is my favorite part. I love a salty-sugary bite on any dessert/backed goods. When it comes to muffins I love to do six jumbo ones but you could certainly make them smaller for 8-10 cupcake size. To really show off the blackberry in these muffins I top a few crumbled berries right on top. It looks great for presentation and, more is more!
I hope you get a chance to make these muffins this spring. Not only will your house smell amazing, they will becoming a spring brunch staple for you!
Blackberry & Rhubarb Crumble Muffins
3 Cups All Purpose flour
4 Teaspoons Baking Powder
2 Teaspoon Cinnamon
1 Teaspoon Salt
1 Cup Sugar
1 Cup Almond Milk
1/2 Cup of Canola oil
2 Teaspoons Vanilla Extract
1 Cup Blackberries, halved + more for topping
1 Cup of Small Rhubarb Chunks
For Oat Crumble Topping
1/2 Cup of all purpose flour
1/3 Cup of brown sugar
1/4 Cup of oats
1 Teaspoon of cinnamon
1/2 Teaspoon of salt
1/2 Stick (1/4 cup) of melted butter
Yields 6 large muffins or 8 medium size muffins
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.
Can you tell me if these freeze well