Rhubarb And Wild Blueberry Muffins
Today's recipe may be an acquired taste but who knows, You may actually like it. After all muffins are good and blueberries are good. Rhubarb Wild Blueberry Muffins however ....
- 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
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.