1 1/4 cups unbleached flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup nondairy milk (I used plain almond milk)
4 tablespoons oil (I used canola)
3 tablespoons agave nectar
2 egg replacers (I used 2 tablespoons ground flax seeds + 6 tablespoons water)
1 cup cooked wild rice
1 cup fresh blueberries
1. Preheat oven to 425 degrees F. Lightly oil muffin tins and set aside. Sift dry ingredients together in a large bowl.
2. In a separate bowl stir together the milk, oil, agave, and egg replacers. Add the cooked wild rice and stir.
3. Add the wet ingredients to the dry ingredients and stir until well mixed. Add blueberries and stir lightly.
4. Spoon mixture into oiled muffin cups. I filled each muffin cup about 2/3 full of batter to get 12 large muffins out of the batch. Bake for 15 to 18 minutes, until tops are lightly brown.
Be careful when removing the muffins from the cups. I had to carefully run a knife around the edges of each muffin and gently lift them out as the blueberries tended to stick to the sides and the muffins were very moist. Enjoy!
Source of recipe: I modified/veganized a version of this recipe I found at this website:http://www.blueberry-recipe.com/blueberry-wild-rice-muffin.html