Blueberry N Wild Rice Muffins

Blueberry N Wild Rice Muffins


12 muffins


  • 1.5 cups Flour
  • 1/2 cup Sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon Salt
  • 1/4 cup margarine or butter, melted, cooled
  • 2 Eggs, slightly beaten
  • 1/2 cup Milk
  • 1 cup unsweetened frozen blueberries
  • 1 cup cooked wild rice
Two Minnesota favorites.


  1. Grease a 12-cup (2 1/4x2 3/4") muffin pan or line with paper baking cups. Combine flour, sugar, baking powder, coriander and salt in large bowl. In small bowl, whisk together margarine, eggs and milk. Coat blueberries with 1 tablespoon dry ingredients. Stir liquid ingredients into dry ingredients only until blended. Fold in blueberries and wild rice. Spoon into prepared muffin cups. Bake in a preheated 400 degree oven until test done with wooden pick (20-25 minutes). Let stand on wire rack 5 minutes; remove muffins from pan. Serve warm.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.