Rhubarb Blueberry Muffins
These muffins are a little different, they are very tasty and tender. I make sure my rhubarb is chopped rather fine for this recipe and I measure, then thaw the rhubarb before using let drain but do not press out the liquid, I use the blueberries frozen or fresh.
Yield
12 servingsPrep
15 minCook
20 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
softened |
|
| ¾ | cup |
sugar
|
|
| 1 | large |
eggs
|
|
| ¼ | cup |
sour cream
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ⅓ | cup |
milk
|
|
| 1 | cup |
blueberries
fresh or frozen |
|
| 1 | cup |
rhubarb
fresh or frozen, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
softened |
|
| 177 | ml |
sugar
|
|
| 1 | large |
eggs
|
|
| 59 | ml |
sour cream
|
|
| 355 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 79 | ml |
milk
|
|
| 237 | ml |
blueberries
fresh or frozen |
|
| 237 | ml |
rhubarb
fresh or frozen, chopped |
*
|
Directions
In a small mixing bowl, cream butter and sugar.
Add egg and sour cream; mix well.
Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
Fold in blueberries and rhubarb.
Fill 12 greased or paper-lined muffin cups about two-thirds full.
Bake at 400℉ (200℃). for 20 to 25 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire racks.
Yield: 1 dozen.
