Best 5 Wild Rice Blueberry Muffins Recipes
Indulge in a delightful culinary journey with our wild rice blueberry muffins, a symphony of flavors and textures that will tantalize your taste buds. These muffins are not just ordinary treats; they are a fusion of wholesome ingredients that create a symphony of flavors. Each bite offers a delightful balance between the nutty richness of wild rice, the sweet bursts of juicy blueberries, and the moist, tender crumb that melts in your mouth. Whether you're starting your day with a nutritious breakfast or seeking a satisfying snack, these muffins will surely hit the spot. Our collection of recipes includes variations that cater to different dietary preferences, ensuring that everyone can savor this delectable creation. From gluten-free and vegan options to classic and indulgent versions, you'll find the perfect recipe to suit your needs. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure!
Let's cook with our recipes!
WILD RICE WITH DRIED BLUEBERRIES
I love the combination of rice and fruit, so this is a go-to Thanksgiving side dish at my house. I toss in mushrooms and toasted almonds to enhance the flavor. You can also include dried cherries or cranberries if you like. -Janie Colle, Hutchinson, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 3h30m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat butter over medium heat. Add mushrooms; cook and stir 4-5 minutes or until tender. In a 5-qt. slow cooker, combine rice, mushrooms, onions, salt and pepper. Pour broth over rice mixture. Cook, covered, on low 3-4 hours or until rice is tender. Stir in pecans and blueberries. Cook, covered, 15 minutes longer or until heated through. If desired, top with additional sliced green onions.
Nutrition Facts : Calories 199 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 163mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
WILD BLUEBERRY MUFFINS
Nothing is better than a warm blueberry muffin in the morning. This muffins are the best I have ever made. The wild blueberries make them extra special.-Dewey Grindle, Blue Hill, Maine
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter and sugar. Add egg; mix well. Combine dry ingredients; add to creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in the butter until crumbly. Sprinkle over muffins. Bake at 375° for 20-25 minutes.
Nutrition Facts : Calories 252 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 325mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
WILD BLUEBERRY MUFFINS
My husband and I both love blueberry muffins, and here is another recipe from Crosby Molasses Company just for you, and they are delicious!!
Provided by Chef mariajane
Categories Quick Breads
Time 15m
Yield 18 muffins
Number Of Ingredients 11
Steps:
- Mix sifted dry ingredients. Fold in blueberries. Add beaten liquid ingredients in a few swift strokes, just until dry ingredients are moistened. The mixing is held to an absolute minimum, a light stirring from 10-20 seconds, batter will be lumpy. The batter should not be mixed to the point of pouring, ribbon-like from the spoon, but should break into course globs. If the batter has been beaten too long, the gluten in the flour will develop and toughen the dough. Sprinkle muffins with a mixture of sugar and cinnamon prior to baking.
- To bake, preheat oven to 400°F Grease bottoms only of medium size muffin cups, fill 2/3 full. Bake at once in a preheat 400F oven until golden brown, about 15-20 minutes. If muffins remain in tins a few moments after leaving the oven they will be easier to remove.
WILD RICE-CORN MUFFINS
Betty Crocker's Heart Healthy Cookbook shares a recipe! Bake these delicious wild rice and cornmeal muffins with a fruity hint to them - serve warm in just 35 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 400°. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray, or line with paper baking cups. Mix milk, oil and egg product in large bowl.
- Stir in flour, sugar, cornmeal, baking powder and salt all at once just until flour is moistened. Fold in wild rice and cranberries. Divide batter evenly among muffin cups.
- Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Serve warm.
Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Muffin, Sodium 170 mg, Sugar 9 g, TransFat 0 g
NORTHWOODS MUFFINS
Even family and friends who aren't fond of wild rice rave about these golden muffins flecked with colorful blueberries and cranberries. They're a terrific take-along treat.
Provided by Taste of Home
Time 30m
Yield 16 muffins.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, buttermilk and butter. Stir in dry ingredients just until moistened. Fold in the rice, blueberries and cranberries. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 134 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 198mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Choose high-quality wild rice. Look for wild rice that is plump and free of debris. Avoid wild rice that is broken or has a musty smell.
- Rinse the wild rice thoroughly before cooking. This will help to remove any dirt or debris. You can rinse the rice with cold water in a colander or sieve.
- Cook the wild rice according to the package instructions. Wild rice typically takes about 45 minutes to cook. Once the rice is cooked, let it cool slightly before using it in the muffins.
- Use fresh or frozen blueberries. If using frozen blueberries, thaw them before using. You can also use a combination of fresh and frozen blueberries.
- Gently fold the blueberries into the muffin batter. Over-mixing the batter can result in tough muffins.
- Bake the muffins at 350 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Conclusion:
Wild rice blueberry muffins are a delicious and healthy snack or breakfast option. They are made with whole grain wild rice, fresh or frozen blueberries, and other wholesome ingredients. These muffins are also a good source of fiber, protein, and antioxidants. With their nutty flavor and chewy texture, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a healthy and delicious muffin recipe, give these wild rice blueberry muffins a try!
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