1 1/2 C. all-purpose flour
1/2 C sugar
2 tsp. baking powder
1 tsp. ground coriander
1/4 C. melted butter
2 eggs
1/2 C. milk
1 C. fresh blueberries
1/2 C. Wild Rice Jubilee, cooked to directions
Preheat oven to 400*.
Stir together the flour, sugar, baking powder, coriander and salt. In another bowl, whisk together: butter, eggs and milk. Put 1 tablespoon of dry ingredients over blueberries. Then fold liquid ingredients into dry ingredients. Fold blueberries and wild rice into batter. Batter will be stiff. Spoon the batter into buttered muffin tin. Bake for 15-20 minutes.
Yield: 12 muffins