Rhubarb Blueberry Muffins
From taste of home. I think these sound yummy!!
Steps
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.
Ingredients
butter, sugar, egg, sour cream, flour, baking powder, salt, milk, fresh blueberries, fresh rhubarb