RHUBARB BLUEBERRY MUFFINS

Rhubarb Blueberry Muffins image

Make and share this Rhubarb Blueberry Muffins recipe from Food.com.

Provided by Courtly

Time 35m

Yield 12 mufffins, 12 serving(s)

Number Of Ingredients 10

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

Steps:

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.
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.

Nutrition Facts : Calories 169.3, Fat 5.7, SaturatedFat 3.4, Cholesterol 30.9, Sodium 294.1, Carbohydrate 27.4, Fiber 0.9, Sugar 13.9, Protein 2.7

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