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Martha Stewart just made breakfast fun and easy for the whole family with this refreshing muffin recipe! On May 14, Stewart posted a fascinating snapshot of the colorful muffins we’re looking to try ASAP.
She posted a photo of corn muffins on her Instagram page with the caption: “Strawberries and rhubarb are a famous couple, but blueberries are also great rhubarb partners. These easy muffins come together in a bowl so you can brighten everyone’s morning with a batch of these. Get the recipe in our May issue or at the link in the bio! 📷: @johnny_miller_ recipe + food styling: @ sarahcarey1 prop style: @ tanyagraff1. ”
For a scrumptious recipe, you need a few ingredients like all-purpose flour, rhubarb, kosher salt, blueberries, and vanilla extract. Now, the best part of this recipe is that it only takes a little over two steps to complete, and you can enjoy them in over an hour.
You start by lining a 12-cup muffin tin on baking cups to prep, and in no time, you’ll be baking them for up to 30 minutes.
According to Stewart, if you want to see the rhubarb and blueberries on top, like in the photo, leave some on the side to add on top before baking.
Get Stewart’s full recipe for rhubarb-blueberry corn muffins HERE.
And grab one of Stewart’s best-selling cookbooks on Amazon called Martha Stewart’s Appetizers: 200 Recipes Cookbook
Martha Stewart’s Appetizers: 200 Recipe Cookbook
$14.79, originally $27.50
Before you go, check out these luxury cookware brands that save Le Creuset’s money:
https://www.sheknows.com/food-and-recipes/articles/2568262/martha-stewart-rhubarb-blueberry-corn-muffin-recipe/ Easy and Fun – SheKnows