Ingredients Jump to Instructions ↓

  1. 1/4 cup butter, softened

  2. 3/4 cup sugar

  3. 1 egg

  4. 1/4 cup sour cream

  5. 1-1/2 cups all-purpose flour

  6. 2 teaspoons baking powder

  7. 1 teaspoon salt

  8. 1/3 cup milk

  9. 1 cup fresh or frozen blueberries

  10. 1 cup chopped fresh or frozen rhubarb

Instructions Jump to Ingredients ↑

  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. 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. See other recipes at: www.havefunbaking.comAnd also at:


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