Rhubarb Blueberry Muffins
"Amazing moist and slightly tart muffins!"
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
12 Muffins
- 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 blueberries
- 1 cup rhubarb
directions
- Cream together butter and sugar
- Beat in egg and sour cream.
- Combine flour, baking powder and salt and add to other ingredients.
- Stir in milk.
- Fold in blueberries and rhubarb.
- NOTE: Blueberries may be fresh or frozen, if frozen don't thaw.
- NOTE: If rhubarb is frozen, measure from frozen state then thaw and drain but don't press out liquid.
- Bake at 400 for 20-25 minutes.
- Cool before removing.
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