Rhubarb Blueberry Muffins

By sheppell

"We were camping, and I didn’t have enough milk for my usual blueberry muffin recipe,” recalls Dorothy Ross of Ear Falls, Ontario. “I did have some sour cream and a bit of rhubarb, so I used those. The muffins were awesome, and now I make them often!”

Ingredients

• 1/4 cup - butter, softened
• 3/4 - cup sugar
• 1 - egg
• 1/4 cup - sour cream
• 1-1/2 cups - all-purpose flour
• 2 teaspoons - baking powder
• 1 teaspoon - salt
• 1/3 cup - milk
• 1 cup - fresh or frozen blueberries
• 1 cup - chopped fresh or frozen rhubarb

Details

Servings 1
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

1. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and sour cream. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Fold in blueberries and rhubarb.
2. Fill 12 greased or paper-lined muffin cups about two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1 dozen.

3. Editor's Note: If using frozen blueberries, do not thaw before adding to batter. If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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Nutrition Facts: 1 serving (1 each) equals 168 calories, 5 g fat (3 g saturated fat), 32 mg cholesterol, 314 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.