Ingredients:
1/4 cup butter, softened
3/4 cup sugar
1 eggs
1/4 cup sour cream
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup milk
1 cup fresh blueberries or 1 cup frozen blueberries
1 cup chopped fresh rhubarb or 1 cup chopped frozen rhubarb
Directions:
In small mixing bowl, cream butter and sugar. Add egg and sour cream; mix well. Combine the flour, baking power and salt; add to creamed mixture alternately with milk. Fold in blueberries and rhubarb.
Fill 12 greased or paper lined muffin cups about 2/3 full. Bake at 400 for 20-25 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Servings: Serve
Time preparation: 15 min.
Time total: 35 min.