Blueberry 'N Wild Rice Muffins Recipe – a delicious recipe with Flour, Sugar, Baking pwdr, lemon peel, coriander, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Two Minnesota favorites - wild rice and blueberries - team up for invitingly innovative muffins.
2
Heat oven to 400.
3
Grease 12-c. (2 1/2 to 2 3/4-inch) muffin pan or possibly line with paper baking c..
4
Combine flour, sugar, baking pwdr, lemon peel, coriander and salt in large bowl.
5
In small bowl, whisk oil, Large eggs and lowfat milk together.
6
Coat blueberries with 1 Tbsp.
7
dry ingredients.
8
Stir liquid ingredients into dry ingredients just till blended.
9
Mix in blueberries and wild rice.
10
Spoon into greased muffin c.; sprinkle each muffin with 1/4 tsp.
11
topping.
12
Bake till wooden pick inserted in muffin comes out clean (20 to 25 min).
13
Let stand on wire rack 5 min; remove muffins from pan.
14
Serve hot.
15
Amount: 12 muffins.
765
kcal
Calories
7
g
Fat
152
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 1/2 c. Flour, 1/2 c. Sugar, 2 tsp Baking pwdr, 1 tsp Grated lemon peel, and more.
Yes, Blueberry 'N Wild Rice Muffins Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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