Wild Rice-Blueberry Muffins

Continuing this week’s recipes with the From Minnesota with Love cookbook series.  This time, I made Wild Rice-Blueberry Muffins.

Wild Rice Blueberry Muffins

Wild Rice-Blueberry Muffins

1 1/2 c flour
1/2 c sugar
2 tsp baking powder
1 tsp coriander
1/2 tsp salt
2 eggs
1/4 c butter, melted
1/2 c milk
1 c fresh blueberries
1/2 c cooked wild rice

Heat oven to 400 degrees.  In a mixing bowl, stir flour, sugar, baking powder, coriander and salt together.  In separate bowl, whisk eggs, butter and milk together.  Spoon 1 Tbsp of the dry mixture over the blueberries; stir remaining dry ingredients into liquid mixture; fold in blueberries and wild rice (batter will be stuff).  Spoon into 12 greased muffin cups.  Bake 20 to 25 minutes.

I didn’t have coriander, and so I used cinnamon as a replacement — I think they would be more savory with coriander.  I’m planning to try these with cranberries and coriander a little more close to Thanksgiving — or perhaps for our Thanksgiving meal.

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