Wild Rice Blueberry Muffins Recipe

Name: Wild Rice Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. all-purpose flour; 1/2 c. sugar; 2 tsp. baking powder; 1 tsp. ground cinnamon; 1/2 tsp. salt; 1/4 c. applesauce; 4 egg whites; 1/2 c. skim milk; 1 c. fresh blueberries; 1 c. well-cooked wild rice

Servings: persons

1
Preheat oven to 400u00b0.
2
Paper line 12 (2 1/2-inch) muffin cups. Stir together flour, sugar, baking powder, cinnamon and salt in large bowl.
3
Whisk together applesauce, egg whites and milk in small bowl.
4
Sprinkle 1 tablespoon flour mixture over blueberries in small bowl; toss to coat.
5
Fold applesauce mixture into flour mixture.
6
Fold blueberries and rice into flour mixture (batter will be stiff).
7
Spoon evenly into prepared muffin cups.
8
Bake 15 to 20 minutes until wooden pick inserted in center comes out clean.
9
Cool in pan 10 minutes.
10
Remove from pan.
11
Serve warm or cool completely on wire rack.

861

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 c. all-purpose flour, 1/2 c. sugar, 2 tsp. baking powder, 1 tsp. ground cinnamon, and more.

Yes, Wild Rice Blueberry Muffins 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.

Wild Rice Blueberry Muffins

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