Rhubarb Blueberry Corn Muffins
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
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