WILD RICE BLUEBERRY MUFFINS
Categories Berry Rice Brunch Bake High Fiber Low Sodium Low/No Sugar
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Stir the cooked wild rice in with the eggs, oil and milk. Sift the flour with the baking powder, salt and sugar. Stir the liquid ingredients into the dry, mixing thoroughly, but only until the ingredients are blended. Stir in the blueberries and spoon batter into a dozen lightly greased muffin cups. Bake at 425º for 15 to 18 minutes, or until muffins are lightly browned. Variation: Add vanilla essence or almond essence to mixture. Sprinkle tops on muffins with sugar before baking.
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tiarnah lewin
[email protected]These muffins are so easy to make, even a beginner can do it.
MR AHS
[email protected]These muffins are a great way to use up leftover wild rice. They're also a great make-ahead breakfast or snack.
SB Shazahan
[email protected]I love making these muffins in the fall, when blueberries are in season. They're the perfect way to enjoy the flavors of the season.
Damilare Charles
[email protected]I've been making these muffins for years, and they're always a favorite. They're the perfect combination of sweet and savory.
Lisa Buford
[email protected]These muffins are so good, I could eat them for breakfast, lunch, and dinner.
Jenelle Craven
[email protected]I made these muffins for a potluck, and they were gone in minutes. Everyone loved them!
Sambulo Simelane
[email protected]These muffins are a great way to get kids to eat blueberries. My kids love them!
Elyssia Barrios
[email protected]I didn't have any wild rice, so I used brown rice instead. The muffins were still delicious, but they had a slightly different texture.
Gabriel Yohanna
[email protected]I'm allergic to nuts, so I substituted chopped dried cranberries for the walnuts. They turned out great!
Primo_718
[email protected]These muffins are a great make-ahead breakfast or snack. I usually make a double batch and freeze half of them for later.
Jalyn Martin
[email protected]I've made these muffins several times now, and they're always a hit. I like to add a streusel topping before baking them, which gives them a nice crunchy texture.
AJ GAMING
[email protected]These muffins are really easy to make, and they're a great way to use up leftover wild rice. I also love that they're not too sweet, so they're perfect for breakfast or a snack.
Rahman Mayo
[email protected]I used fresh blueberries in my muffins, and they turned out so juicy and flavorful. I also added a little extra cinnamon and nutmeg, which gave them a warm, autumnal flavor.
Mubarag Abdiqani
[email protected]I'm not a huge fan of wild rice, but these muffins were surprisingly good. The blueberries and nuts balance out the flavor of the wild rice perfectly.
Skyqueendiva
[email protected]These muffins were a hit with my family! They're moist and fluffy, with a delicious blueberry flavor and a hint of nuts. I'll definitely be making them again.