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

Khanfaroosh (Semolina Muffins)

These were made with semolina flour. The recipe is from Classic Vegetarian Cooking from the Middle East and North Africa, by Habeeb Salloum. He describes this as "a traditional dish in the Gulf region of the Arabian Peninsula," gives directions for making muffins from the batter, and notes that they are actually better when deep-fried. I decided to compromise, and make them in an æbelskiver pan. I knew each batch (of 4) was done when I could smell the rosewater. After I took the first bite, I decided that a few of these would be my dinner (with a little applesauce). And they were!

• "Best Blueberry Muffins" 

• (with frozen wild blueberries)

• 
  

• 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. 

• 
  

Muffin Rolls 
(a.k.a. Yeast Herb Buns, 

Without the Herbs)

Throwback: A 1980s cookbook called these Herb Buns, but since I left out the herbs, I guess you could call them Muffin Rolls. They're made from a yeast batter/dough that doesn't require kneading, just stirring. The dough is very sticky, so it can be difficult. However, the rising times are less than usual for a yeast bread. I wasn't sure how it would turn out, so I was glad to find the rolls to be fairly light. I really enjoyed them.

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!