Best Wild Rice Blueberry Muffins Recipes

NORTHWOODS MUFFINS

Northwoods Muffins image

I love blueberry or cranberry muffins and adding wild rice sounded interesting. Muffins are also so easy to eat on the go! Berries can be fresh or frozen but do not thaw. Recipe from Taste of Home Baking Classics cookbook sent to me by mikekey, my spring 2009 cookbook swap partner.

Provided by lauralie41

Categories Healthy

Time 40m

Yield 16 muffins

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup buttermilk
1/4 cup butter, melted
1 cup wild rice, cooked
1/2 cup blueberries
1/2 cup cranberries

Steps:

In a large bowl add flour, sugar, baking powder, and salt, stir to combine.
In another large bowl whisk together the eggs, buttermilk, and butter. Add the flour mixture and stir until moistened. Gently fold in rice, blueberries, and cranberries.
Fill a greased or paper lined muffin cup 2/3 full. Place in a 375 degree oven and bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes than remove and place on a wire rack to continue cooling. Store in refrigerator.

BEST-EVER BLUEBERRY MUFFINS

Best-Ever Blueberry Muffins image

Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.-Elaine Clemens, Birch Run, Michigan

Provided by Taste of Home

Time 30m

Yield about 1 dozen.

Number Of Ingredients 8

Ingredients

2-1/2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1 cup buttermilk
1/4 cup butter, melted
1-1/2 cups fresh blueberries

Steps:

Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.

Nutrition Facts : Calories 224 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 204mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.