Name: Rhubarb Blueberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 Muffins, 12 serving(s)
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

Recipe by Laura Rados

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

Amazing moist and slightly tart muffins!

Ready In:: 40mins
Serves:
Yields:
Units:

Join In Now Join the conversation!

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.

Submit a Recipe Correction

Add a Note