Rhubarb Blueberry Muffins

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

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.
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.

Notes