Wild Rice Blueberry Muffins Recipes

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WILD BLUEBERRY MUFFINS



Wild Blueberry Muffins image

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

1/4 cup butter, softened
1/3 cup sugar
1 large egg, room temperature
2-1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
1 teaspoon vanilla extract
1-1/2 cups fresh or frozen wild blueberries or 1 can (15 ounces) water-packed wild blueberries, well drained
STREUSEL TOPPING:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed

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 RICE-CORN MUFFINS



Wild Rice-Corn Muffins image

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

3/4 cup fat-free (skim) milk
1/4 cup canola or soybean oil
1/4 cup fat-free cholesterol-free egg product, 2 egg whites or 1 egg
1 cup Gold Medal™ all-purpose flour
1/2 cup sugar
1/2 cup whole-grain yellow cornmeal
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup cooked wild rice
1/2 cup chopped fresh or frozen cranberries

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

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