Rhubarb-Blueberry Corn Muffins

blue-barb corn muffins
Photo: Johnny Miller
Prep Time:
15 mins
Total Time:
1 hrs 15 mins

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.


  • 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


  1. 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.

  2. 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.

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