Rhubarb Blueberry Muffins

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 teaspoons baking powder
1 teaspoon salt
1/3 cup milk
1 cup fresh or frozen blueberries
1 cup chopped fresh or frozen rhubarb

Directions
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 two-thirds full. Bake at 400F 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. 

Editor's Note: If using frozen blueberries, do not thaw before adding to batter. If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Source:  Taste of Home