Ingredients
1/4 cup butter, softened3/4 cup sugar1 egg1/4 cup sour cream1-1/2 cups all-purpose flour2 teaspoons baking powder1 teaspoon salt1/3 cup milk1 cup fresh or frozen blueberries1 cup chopped fresh or frozen rhubarb
Preparation
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.
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.
