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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
Preparation
Step 1
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 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
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