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Rhubarb Blueberry Muffins

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“From taste of home. I think these sound yummy!”
READY IN:
35mins
SERVES:
12
YIELD:
12 mufffins
UNITS:
US

Ingredients Nutrition

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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