Muffin Rhubarb Blueberry

Instructions

1. Gather and prepare all ingredients. Preheat the oven to 400°F.
2. In a medium bowl, add the sugar, eggs, vegetable oil, milk, lemon juice, and zest. Stir to combine.
3. In a large bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
4. Add the sugar mixture into the large bowl, folding to combine. Lastly, fold in the blueberries and rhubarb.
5. To make the streusel topping, in a medium bowl, add the butter, brown sugar, and flour. Using a fork, combine all ingredients until crumbly. You do not want a paste.
6. Spray the muffin pan generously with nonstick cooking spray. Evenly divide the batter into the pan. Sprinkle the streusel topping evenly on top of each muffin.
7. Bake for 15-20 minutes until the muffins have puffed up and are golden brown. Remove from the oven and let them cool for about 5 minutes before transferring to a wire rack to finish cooling.