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Rhubarb-Blueberry Corn Muffins
Credit:
Johnny Miller
Recipe Summary
prep: 15 mins
total: 1 hr 15 mins
Yield: Makes 12
Ingredients
Ingredient Checklist
1 3/4 cups unbleached all-purpose flour
1/4 cup fine cornmeal
3/4 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 1/2-inch dice (1 cup)
4 ounces blueberries (a scant 1 cup)
2 large eggs, room temperature
3/4 cup whole or 2 percent milk, room temperature
1 stick unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract
Cook's Notes
The reserved rhubarb and berries are added to the tops before baking so they’ll be visible in the finished muffins.
Gallery
Rhubarb-Blueberry Corn Muffins
Credit:
Johnny Miller
Recipe Summary
prep: 15 mins
total: 1 hr 15 mins
Yield: Makes 12
Gallery
Rhubarb-Blueberry Corn Muffins
Credit:
Johnny Miller
Rhubarb-Blueberry Corn Muffins
Credit:
Johnny Miller
Rhubarb-Blueberry Corn Muffins
Recipe Summary
prep: 15 mins
total: 1 hr 15 mins
Yield: Makes 12
Recipe Summary
prep: 15 mins
total: 1 hr 15 mins
Yield: Makes 12
prep: 15 mins
total: 1 hr 15 mins
prep:
15 mins
total:
1 hr 15 mins
Yield: Makes 12
Makes 12
Ingredients
Ingredients
- 1 3/4 cups unbleached all-purpose flour
- 1/4 cup fine cornmeal
- 3/4 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 1/2-inch dice (1 cup)
- 4 ounces blueberries (a scant 1 cup)
- 2 large eggs, room temperature
- 3/4 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.
Cook’s Notes
The reserved rhubarb and berries are added to the tops before baking so they’ll be visible in the finished muffins.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Rhubarb-Blueberry Corn Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Rhubarb-Blueberry Corn Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
