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Rhubarb Blueberry Muffins Recipe

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This recipe for Rhubarb Blueberry Muffins, by , is from The Hauptli Reunion 2008 Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Sauter
Added: Monday, September 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup butter, softened
3/4 cup sugar
1 egg
1/4 cup sour cream
1 1/2 cups all purpose flour
2 tsp baking powder
1 tsp salt
1/3 cup milk
1 cup fresh or frozen blueberries
1 cup chopped fresh or frozen rhubarb

Directions:
Directions:
In a small mixing bowl, cream butter and sugar. Add the egg and sour cream, mix well. Copmbine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Fold in the 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. Yield: 1 dozen.

NOTE: If using frozen blueberried, do not thaw before adding to batter. If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely and drain in a colander but do not press liquid out.

Personal Notes:
Personal Notes:
Recipe is from "Taste of Home"

 

 

 

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