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Rhubarb Blueberry Muffins

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Rhubarb Blueberry Muffins

These muffins are a little different, they are very tasty and tender. I make sure my rhubarb is chopped rather fine for this recipe and I measure, then thaw the rhubarb before using let drain but do not press out the liquid, I use the blueberries frozen or fresh.

 

Yield

12 servings

Prep

15 min

Cook

20 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
¼ cup butter
softened
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¾ cup sugar
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1 large eggs
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¼ cup sour cream
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1 ½ cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon salt
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cup milk
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1 cup blueberries
fresh or frozen
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1 cup rhubarb
fresh or frozen, chopped
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Ingredients

Amount Measure Ingredient Features
59 ml butter
softened
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177 ml sugar
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1 large eggs
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59 ml sour cream
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355 ml all-purpose flour
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1E+1 ml baking powder
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5 ml salt
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79 ml milk
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237 ml blueberries
fresh or frozen
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237 ml rhubarb
fresh or frozen, chopped
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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 400℉ (200℃). for 20 to 25 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing from pans to wire racks.

Yield: 1 dozen.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 16530% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 236mg 10%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 4% Vitamin C 2%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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