Rhubarb Blueberry Muffins

• 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

1. 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.
2. Fill 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.
3. See other recipes at: www.havefunbaking.com
4. And also at: www.lovetobakeandcook.blogspot.com

butter, sugar, egg, sour cream, flour, baking powder, salt, milk, blueberries, frozen rhubarb

Taken from www.epicurious.com/recipes/member/views/rhubarb-blueberry-muffins-50097966 (may not work)