Wild Rice Blueberry Cupcakes
This is Minnesota inspired:
1 c wild rice
(3 cups water, when it is boiling, add 1 c wild rice that you have rinsed in hot water), add 1 stick cinnamon and 1/2 T vanilla flavored instant coffee, 1/2 tsp vanilla extract. Cook for about 55 minutes).
Measure 1 c cooked wild rice, set aside
2 c AP flour
1/2 c wild rice flour
1 T baking powder
1/2 tsp salt
1 c brown sugar
2 sticks unsalted butter
1 tsp cinnamon (if you wish)
Combine the above in the FP or mixer until crumbly.
Meanwhile, mix 4 FRESH eggs with 1/2 c buttermilk and 1/2 c milk, 1/2 c vanilla yogurt, and about 1/4 c maple syrup.
Blend the liquid mixture into the flour mixture. Fold in 1 c wild rice. Add 3/4 blueberries to which 2 T flour has been added to coat the blueberries (I add more cinnamon at this point)
Fold in the blueberries. Divide the dough evenly between 12 muffin cups. I use paper liners, but you could grease the tin. Bake at 325 for about 20 minutes. Cool completely. Frost with cream cheese frosting, garnish with blueberry and mint leaves. (I added maple syrup to the cream cheese frosting and I'm using basil leaves because my mint plant is pathetic).