Rhubarb Blueberry Muffins

From taste of home. I think these sound yummy!

• Ready In: 35 mins
• Serves: 12
• Yields: 12 mufffins

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

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.