A delightful twist on classic muffins, featuring wild rice and a medley of berries for a unique texture and flavor.
Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners or by greasing it.
Using muffin liners makes cleanup easier and ensures the muffins release cleanly.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir until evenly mixed.
Sifting the dry ingredients can help avoid lumps and ensure a smoother batter.
In another bowl, whisk together the eggs, buttermilk, and melted butter until smooth.
Ensure the butter is slightly cooled to prevent cooking the eggs.
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
Avoid overmixing to keep the muffins light and fluffy.
Fold in the cooked wild rice, blueberries, and cranberries gently.
Be gentle to avoid crushing the berries.
Fill each muffin cup about two-thirds full with the batter.
Using an ice cream scoop can help evenly portion the batter.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the bottoms from becoming soggy.
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