Make and share this Rhubarb Blueberry Muffins recipe from Food.com.
Provided by Laura Rados
Categories Breakfast
Time 40m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 168.2, Fat 5.6, SaturatedFat 3.3, Cholesterol 29.1, Sodium 302.1, Carbohydrate 27.3, Fiber 0.9, Sugar 14, Protein 2.7
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