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Rhubarb Corn Muffins

Rhubarb Corn Muffins That Brighten Your Spring Mornings

Delightful Rhubarb Corn Muffins feature a unique flavor blend of tangy rhubarb and sweet blueberries, perfect for breakfast.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups King Arthur all-purpose flour
  • 1 cup Cornmeal
  • 1 cup Granulated sugar
  • 1 tablespoon Baking powder
  • 0.5 teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • 2 cups Chopped rhubarb chop into 1/2-inch pieces
  • 1 cup Blueberries fresh or thawed, dusted with flour
  • 2 large Eggs room temperature
  • 0.75 cups Milk room temperature
  • 0.5 cup Unsalted butter melted and cooled
  • 1 teaspoon Vanilla extract

Equipment

  • Muffin tin
  • Mixing Bowls
  • whisk
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Slice the rhubarb into 1/2-inch pieces and measure out your blueberries, reserving a few for topping the muffins.
  3. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and ground cinnamon.
  4. Gently fold the chopped rhubarb and blueberries into the dry mixture.
  5. In a separate bowl, whisk together the eggs, milk, vanilla extract, and melted butter until uniform.
  6. Make a well in the center of the dry ingredients and pour the wet mixture into it, gently folding to combine.
  7. Divide the batter evenly among the muffin cups, filling each about two-thirds full and pressing reserved blueberries on top.
  8. Bake for 25-30 minutes until golden brown and a toothpick inserted comes out clean.
  9. Cool in the tin for 5 minutes, then transfer to a wire rack to cool for at least 30 minutes before serving.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 160mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 250IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Enjoy these muffins with a pat of butter or a dollop of cream cheese for added flavor.

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