“Amazing moist and slightly tart muffins!”
READY IN:
40mins
SERVES:
12
YIELD:
12 Muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream together butter and sugar
  2. Beat in egg and sour cream.
  3. Combine flour, baking powder and salt and add to other ingredients.
  4. Stir in milk.
  5. Fold in blueberries and rhubarb.
  6. NOTE: Blueberries may be fresh or frozen, if frozen don't thaw.
  7. NOTE: If rhubarb is frozen, measure from frozen state then thaw and drain but don't press out liquid.
  8. Bake at 400 for 20-25 minutes.
  9. Cool before removing.

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