This recipe came from Pam, but originally was created by Dorothy Ross of Ear Falls, ON. A really nice moist muffin that combines the tang of rhubarb and the sweetness of blueberries. I changed the original recipe which contains sour cream, (I didn’t have any) to slightly over 1/2 cup of milk soured with lemon juice.
- 1/4 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1/4 cup sour cream
- 1 1/2 cup 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
- 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 2/3 full. Bake at 400 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.