3 tbsp. butter
1 c. sugar
1/2 c. water
1/2 c. evaporated milk
1 1/2 c. wild blueberries
2 c. flour
1 tsp. salt
2 tsp. baking powder
1 c. cooked wild rice

Blend softened butter with sugar. Add water, milk, flour, salt and baking powder. Stir until smooth, fold in blueberries and wild rice. Pour into well greased muffin tins. Bake at 350 degrees for 25 minutes.