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Rhubarb Blueberry Muffins
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MEMBER RECIPE

Total Time: 1 hour

Active Time:

Makes: 1 dozen

These muffins are a little different, they are very tasty and tender. I make sure my rhubarb is chopped rather fine for this recipe and I measure, then thaw the rhubarb before using let drain but do not press out the liquid, I use the blueberries frozen or fresh.

Instructions

  1. 1In 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.
  1. 1Fill 12 greased or paper-lined muffin cups about two-thirds full. Bake at 400 F. for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1 dozen.
  2. 2See other recipes at: www.havefunbaking.com
    And also at: www.lovetobakeandcook.blogspot.com

Member recipes are not tested by the CHOW food team.

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