Blueberry Rhubarb Muffins
Author: Heather Lynne
Recipe type: Muffins
Prep time:
Cook time:
Total time:
Serves: 24 muffins
- ½ c. butter, softened
- ¼ c. applesauce
- 1½ c. sugar
- 2 eggs
- ¼ c. low fat sour cream
- 3 c. flour
- 1 T. baking powder
- 1 t. salt
- ½ c. milk
- 1½ c. fresh blueberries
- 1½ c. chopped fresh rhubarb
- Preheat the oven to 400 degrees. Line 24 muffin cups with cupcake liners.
- In a medium bowl combine the butter, applesauce, and sugar. Mix until well combined.
- Add in the eggs and sour cream and mix well.
- In another bowl combine the flour, baking powder, and salt.
- Add half the egg mixture to the flour mixture and mix well. Stir in the milk and mix well. Add the remaining egg mixture and beat until just combined.
- Gently fold in the blueberries and the rhubarb.
- Fill the muffin cups ⅔ of the way full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/blueberry-rhubarb-muffins-sundaysupper/
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