Rhubarb Blueberry Muffins
Amazing moist and slightly tart muffins!
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READY IN: 40mins
SERVES: 12
YIELD: 12 Muffins
UNITS: US
INGREDIENTS
Nutrition- 1⁄4
- 3⁄4cup sugar
- 1
- 1⁄4cup sour cream
- 1 1⁄2cups flour
- 2teaspoons baking powder
- 1teaspoon salt
- 1⁄3cup milk
- 1cup blueberries
- 1cup rhubarb
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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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