Rhubarb Blueberry Muffins |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1/4 cup butter, softened |
3/4 cup sugar |
1 egg |
1/4 cup sour cream |
1 1/2 cups flour |
2 teaspoons baking powder |
1 teaspoon salt |
1/3 cup milk |
1 cup fresh blueberries or 1 cup frozen blueberries |
1 cup chopped fresh rhubarb or 1 cup chopped frozen rhubarb |
Directions:
1. In small mixing bowl, cream butter and sugar. Add egg and sour cream; mix well. Combine the flour, baking power and salt; add to creamed mixture alternately with milk. Fold in blueberries and rhubarb.
2. Fill 12 greased or paper lined muffin cups about 2/3 full. Bake at 400 for 20-25 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
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