Food & Cooking Recipes Rhubarb-Blueberry Corn Muffins Be the first to rate & review! By Sarah Carey Sarah Carey Website Sarah is the editorial director of food for Martha Stewart Living. Editorial Guidelines Updated on May 2, 2022 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 15 mins Total Time: 1 hrs 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. Rate it Print