Blueberry Wild Rice Muffins

The hint of anise makes these unique.  Mom tells me she doesn't like blueberry muffins, but since Keith likes these, maybe she will, too!  Liberally adapted from Lunds & Byerlys.

Blueberry Wild Rice Muffins

1 tsp anise extract
1/4 cup butter, melted
2 eggs
1/2 cup sour cream + some milk (to get desired consistency)
1 1/2 cups flour
1/2 cup brown sugar
1/2 tsp baking soda
dash salt
1 cup blueberries (frozen or fresh)
1 cup cooked wild rice (caution, it takes at least 45 minutes to cook wild rice)

Preheat oven to 400 degrees.  Grease muffin pans, or line with baking cups (these get rather sticky).

Combine wet ingredients.  Add dry ingredients.  Add more milk in skoshes, if you think the batter is too thick.  Fold in blueberries and wild rice last, and gently.  Spoon into prepared muffin cups.  Top with a sprinkling of brown sugar (a streusel would be wonderful).  Bake about 20-25 minutes.  Delicious warm or cold.

Variation:  Attempted to make this as a coffee cake, adding a brown sugar/flour streusel to the top, with a bit of butter.  It was 50 minutes baking, but I should probably have lowered the temperature - too crusty on the bottom.