These (see my photos!) are easy, healthy, amazing Blueberry Rhubarb Muffins, and you can use fresh or frozen rhubarb, and fresh or frozen blueberries to make these delectable muffins!
I made these rhubarb muffins yesterday, and my husband says they are "second to none"! :)
These muffins are so good, you may want to make a double batch, and freeze a portion of them, and use them for a special lunch treat at a later date, for you and your family.
1/4 cup butter, softened
3/4 cup granulated sugar
1 medium egg
1/4 cup sour cream or yogurt
1 1/2 cups all-purpose flour
2 tsps. baking powder
1/2 tsp. salt
1/3 cup milk
1 cup fresh or frozen blueberries
1 cup chopped fresh or frozen rhubarb
In a medium bowl, cream the butter and the sugar with an electric hand mixer.
Add the egg and the sour cream (or yogurt), and mix well.
In another, larger bowl, combine the flour, baking powder, and the salt.
Add the egg mixture alternately with the milk, to the flour mixture, mixing with a wooden spoon, just to combine...do not over-mix.
Gently, fold in the rhubarb, and then the blueberries, being careful not to break the blueberries too much, just to combine.
Fill prepared muffin cups, (greased or paper lined), with 2/3 of muffin batter.
Bake at 400° F for about 20 - 25 minutes, or until a toothpick inserted in the center comes out clean.
Makes about 12 muffins.
ENJOY THESE AMAZING MUFFINS!
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