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
Instructions
- 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 F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Tried this recipe?Let us know how it was!
Featured Articles
Can You Name The Weed?
Weeds? The scourge of farmers and gardeners alike. How well do you know local weeds? Take our video quiz and see how well you do.
Can You Plant Wild Blueberries
It is nearly impossible to have success in planting wild blueberries. The roots are very susceptible to shock and the plant itself spreads underground by means of rhizomes.
Recent Recipes
Sully’s Wild Blueberry Pie
Sully's Wild Blueberry Pie is a latticed crust pie that simply overflows with delicious goodness. This is one pie that looks...
Read More
John’s No Bake Wild Blueberry Squares
Not all of us are good cooks, but that shouldn't keep us from enjoying blueberry desserts. So if you have fear...
Read More
Early Morning Wild Blueberry Breakfast Cake
Finally, a treat that will get all us morning haters a reason to get out of bed as we present our...
Read More
Miss Pamela’s Wild Blueberry Muffins
Miss Pamela hails from the Piedmont region of North Carolina. She is the epitome of southern charm and her muffin recipe...
Read More
Mini Wild Blueberry Muffins
Mini wild blueberry muffins taste just as good as their larger cousin, there is just less of them. Which means you...
Read More
