Rhubarb-Blueberry Corn Muffins

Name: Rhubarb-Blueberry Corn Muffins
Prep time: 15 min
Total time: 75 min
Ingredients: 1.75 cups unbleached all-purpose flour; 0.25 cup fine cornmeal; 0.75 cup sugar, plus more for sprinkling (optional); 2 teaspoons baking powder; 1 teaspoon kosher salt (we use Diamond Crystal); 4 ounces rhubarb, cut into a ½-inch dice (1 cup); 4 ounces blueberries (a scant 1 cup); 2 large eggs, room temperature; 0.75 cup whole or 2 percent milk, room temperature; 1 stick unsalted butter, melted and slightly cooled; 1 teaspoon pure vanilla extract

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By

Sarah Carey

Updated on May 2, 2022

blue-barb corn muffins — Photo: Johnny Miller

Prep Time:

15 mins

Total Time:

1 hr 15 mins

Yield:

12

Strawberry and rhubarb are a famous pairing, but the blueberry is also a stellar dance partner to rhubarb. These easy muffins come together in one bowl so you can brighten everyone's morning with a batch of these treats.

Ingredients

1 ¾ cups unbleached all-purpose flour
¼ cup fine cornmeal
¾ cup sugar, plus more for sprinkling (optional)
2 teaspoons baking powder
1 teaspoon kosher salt (we use Diamond Crystal)
4 ounces rhubarb, cut into a ½-inch dice (1 cup)
4 ounces blueberries (a scant 1 cup)
2 large eggs, room temperature
¾ cup whole or 2 percent milk, room temperature
1 stick unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract

Directions

Preheat oven to 350°F. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Reserve about 3 tablespoons each rhubarb and berries, then stir the rest into mixture. Create a well in center of mixture; add eggs and whisk. Whisk in milk, butter, and vanilla.
Divide batter evenly among muffin cups, about 1/3 cup each (they will be very full). Press a few pieces of reserved fruit into top of each, then sprinkle with sugar. Bake until tops spring back when lightly touched, 25 to 30 minutes. Let cool 5 minutes in tin, then remove muffins and transfer to a wire rack; let cool completely, about 30 minutes.

Cook's Notes

The reserved rhubarb and berries are added to the tops before baking so they'll be visible in the finished muffins.

Originally appeared: Martha Stewart Living, May 2022