Rhubarb Blueberry Muffins

Name: Rhubarb Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 mufffins, 12 serving(s)
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

Submitted by Courtly

"From taste of home. I think these sound yummy!"

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photo by notmetoo

Ready In:: 35mins
Ingredients:: 10
Yields:: 12 mufffins
Serves:: 12

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

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.
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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Reviews

Very Tasty and easy to make. Knowing the nature of Rhubarb, I coated it in 1 heaping tbs. of sugar to sweeten and was very pleased with how it turned out. Thanks for sharing!! This one's a keeper!

notmetoo
cakey and tart.

sarah