Rhubarb Blueberry Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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We were camping, and I didnât have enough milk for my usual blueberry muffin recipe,â recalls Dorothy Ross of Ear Falls, Ontario. âI did have some sour cream and a bit of rhubarb, so I used those. The muffins were awesome, and now I make them often!â Ingredients:
1/4 cup butter, softened |
3/4 cup sugar |
1 egg |
1/4 cup sour cream |
1-1/2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1 teaspoon salt |
1/3 cup milk |
1 cup fresh or frozen blueberries |
1 cup chopped fresh or frozen rhubarb |
Directions:
1. 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.
2. 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.
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