Happy Solstice! The rhubarb makes these muffins moist and is a nice combination with the blueberries. I used fresh rhubarb from the garden and blueberries frozen from last year.
1/4 cup butter softened
3/4 cup sugar
1 egg
1/4 cup sour cream
1 1/2 cups flour2 teaspoons baking powder
1 teaspoon salt
1/3 cup milk
1 cup blueberries
1 cup diced rhubarb
Cream Butter and sugar and egg. Sift dry ingredients and gradually add to creamed mixture, alternating with milk. fold in blueberries and rhubarb. Bake in large greased muffin tins at 400 degrees for 20 - 25 minutes.
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