Blueberry Wild Rice Muffins

This unique blueberry muffin featuring Canoe Wild Rice packs great-tasting nutrition into a few handy bites.

Posted in: Muffins


1 – 15oz. can Canoe Cooked Wild Rice, drained

3/4 cup All-purpose flour

3/4 cup Whole wheat flour

1/2 cup Brown sugar, packed

2 tsp. Baking powder

1 tsp. Cinnamon

1/4 tsp. Salt

4 Tbsp. Butter, melted and slightly cooled

2 Eggs

3/4 cup Buttermilk

1 cup Blueberries

1/2 cup Toasted pecans, chopped (optional)


  1. Pre-heat oven to 400 degrees.
  2. In large bowl, whisk together the flours, brown sugar, baking powder, cinnamon and salt.
  3. Add blueberries and mix.
  4. In small bowl, whisk together the melted butter, eggs, and buttermilk.
  5. Stir the liquid ingredients into the flour mixture until just blended.
  6. Fold in the wild rice and pecans (optional).
  7. Spoon batter into a greased 12-cup muffin pan.
  8. Bake for 18-20 minutes.
  9. Let cool on wire rack before removing from pan.
  10. Top with Streusel Topping.

Streusel Topping:

  1. Mix 1/4 cup flour + 1/4 cup brown sugar + 1/4 tsp. cinnamon + 2 Tbsp. butter until crumbly.
  2. Add to muffins tops. Enjoy!