Rhubarb Blueberry Muffins

Amazing moist and slightly tart muffins!

• Ready In: 40 mins
• Serves: 12
• Yields: 12 Muffins

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

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.