Directions:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and sour cream. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Fold in blueberries and rhubarb.
- Fill 12 greased or paper-lined muffin cups about two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.54 Kcal (1325 kJ) | ||
| Calories from fat | 42.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.72g | 7% | |
|---|---|---|---|
| Cholesterol | 25.62mg | 9% | |
| Sodium | 207.07mg | 9% | |
| Potassium | 135.05mg | 3% | |
| Total Carbs | 61.35g | 20% | |
| Sugars | 11.63g | 47% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 5.03g | 10% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 77.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 213.78 Kcal (895 kJ) | ||
| Calories from fat | 28.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.19g | 7% | |
|---|---|---|---|
| Cholesterol | 17.3mg | 9% | |
| Sodium | 139.85mg | 9% | |
| Potassium | 91.21mg | 3% | |
| Total Carbs | 41.43g | 20% | |
| Sugars | 7.86g | 47% | |
| Dietary Fiber | 0.42g | 3% | |
| Protein | 3.4g | 10% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 52.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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