Rhubarb-Blueberry Corn Muffins

5.0

(1)

These easy treats come together quickly and use just one bowl.

blue-barb corn muffins — Credit: Johnny Miller

Prep Time:

15 mins

Total Time:

1 hr 15 mins

Servings:

12

Brighten everyone’s morning with these delectable blueberry-rhubarb muffins. While you probably already know and love that famous pairing, strawberry and rhubarb, we’re guessing you haven’t tried pairing blueberries with the rosy stalks—but you should! They make a delicious combination with the earthy sweetness of the berries balancing the bright punch of the rhubarb. They also look pretty, especially since we reserve some fruit to add to each muffin before baking to stud the tops. We also sprinkle each muffin with sugar: It melts in the oven and cracks as they rise, forming a sweet and shimmery surface. Even better, these muffins are easy to make, using just one bowl—so clean-up is a cinch.

Directions

Preheat oven and prep muffin tin:

Preheat oven to 350°F. Line a standard 12-cup muffin tin with baking cups.
Combine dry ingredients; add berries and rhubarb:

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.
Add eggs, then liquid ingredients; divide batter between muffin cups:

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.

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

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.