Food & Cooking Recipes Rhubarb-Blueberry Corn Muffins Be the first to rate & review! By Sarah Carey Sarah Carey Sarah is the editorial director of food for Martha Stewart Living. Editorial Guidelines Updated on May 2, 2022 Rate Print Share 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 Rate It Print