Blueberry N Wild Rice Muffins

Two Minnesota favorites.
Servings 12 muffins
Prep Time


  • 1.5 cups Flour
  • 1/2 cup Sugar
  • 2 tsp baking powder
  • 1 tsp ground coriander
  • 1/2 tsp 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


  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.