Blueberry Muffins

This must be my favorite kind of muffins ... I never seem to make any other kind!

[Blue]Berry Muffins

This is from the recipe of The Indian Claypot. The original recipe includes strawberries and blueberries, but I didn't have any strawberries. These contain frozen wild blueberries. Surprisingly, they aren't completely purple like most of my muffins. The muffins are absolutely delicious! They are sweet but not too much, and are good for breakfast, brunch, or a snack. 

The Indian Claypot Facebook

The Indian Claypot Website, Mixed Berry Muffins

Blueberry Rose Cake

This is from Julie Hasson's 125 Best Cupcake Recipes. The original recipe is for cupcakes, but I felt like making a cake, instead, as it seemed easier. It bakes at the same temperature, but just takes a little longer. The recipe advises using fresh blueberries, not frozen, so I splurged and got some organic, local blueberries. The "rose" flavor was from rosewater.

I happened to make this a couple of days before family arrived for a visit. I was so happy to be able to share this with them, and they all said they enjoyed it. 

Julie Hasson Facebook

• "Best Blueberry Muffins" 

• (with frozen wild blueberries)

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• This recipe was from Mom's Big Book of Baking by Lauren Chattman. The original recipe of these muffins calls for buttermilk, but I substituted with leftover whey (liquid) from making paneer (Indian cheese). I used oil in place of butter, as well. I've found that frozen wild blueberries tend to color muffin batter even more than regular frozen blueberries, but I really like wild blueberries, and when I'm tired I'd rather not bother with defrosting and draining the frozen ones. The taste isn't affected. These muffins are a little sweet, as I added some extra sugar; I figured, it couldn't hurt! The recipe calls for a generous amount of blueberries (= why I like this recipe). There ended up being extra batter, so I made a small blueberry cake in a cereal bowl, in addition to the muffins. These are nice for breakfast, or as a late-evening snack. 

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Wild-Blueberry Yogurt Muffin, with Spiced Lentil Patties

The muffin is from the same batter as the mini-cake whose photo I posted recently (Jan.27), and the lentil patties are among the last of the Supper with Michelle's recipe that I had frozen (photo from Jan. 24). I spread a little coconut oil on the muffin, and somehow, that really brought out the muffin's flavor and sweetness. I squeezed a few drops of fresh lemon juice on the lentil patties. Doing this brought a tropical and Mediterranean feel to a day that's been cold and snowy! 

Supper with Michelle Website, Spiced Lentil Patties 

Supper with Michelle Facebook

Amazon Website, Mom's Big Book of Baking

Wild-Blueberry Yogurt Mini-Cake

This is based on the recipe for Best Blueberry Muffins in Lauren Chattman's Mom's Big Book of Baking. I used frozen wild blueberries, and yogurt thinned with water as an alternative for buttermilk, with a little cardamom added (not in the recipe, but I thought it would be nice with the blueberries). After filling up the muffin tin, there was enough batter left over to make this little cake. I like this recipe, as it's very generous with the amount of blueberries!