Taste of Home
Rhubarb Blueberry Muffins
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 1 dozen.
"We were camping, and I didn’t have enough milk for my usual blueberry muffin recipe,” recalls Dorothy Ross of Ear Falls, Ontario. “I did have some sour cream and a bit of rhubarb, so I used those. The muffins were awesome, and now I make them often!”
Ingredients
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1/4 cup butter, softened
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3/4 cup sugar
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1 egg
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1/4 cup sour cream
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1-1/2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon salt
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1/3 cup milk
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1 cup fresh or frozen blueberries
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1 cup chopped fresh or frozen rhubarb
Directions
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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.
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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.
Nutrition Facts
1 each: 168 calories, 5g fat (3g saturated fat), 32mg cholesterol, 314mg sodium, 27g carbohydrate (14g sugars, 1g fiber), 3g protein.
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