¼ Cup butter
¾ Cup sugar
1 Egg
¼ Cup sour cream
1-1/2 Cups flour
2 tsps baking powder
1 tsp salt
1/3 Cup milk
1 Cup fresh or frozen blueberries
1 Cup chopped fresh or grozen rhubarb
Cream butter and sugar together. Add the egg and sour cream. Combine the flour, baking powder and salt. Add to the creamed mixture alternating with the 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 mins or until a toothpick comes out clean. Yield – 1 dozen.
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