I love blueberry or cranberry muffins and adding wild rice sounded interesting. Muffins are also so easy to eat on the go! Berries can be fresh or frozen but do not thaw. Recipe from Taste of Home Baking Classics cookbook sent to me by mikekey, my spring 2009 cookbook swap partner.
In a large bowl add flour, sugar, baking powder, and salt, stir to combine.
In another large bowl whisk together the eggs, buttermilk, and butter. Add the flour mixture and stir until moistened. Gently fold in rice, blueberries, and cranberries.
Fill a greased or paper lined muffin cup 2/3 full. Place in a 375 degree oven and bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes than remove and place on a wire rack to continue cooling. Store in refrigerator.
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