| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 305 | 10g | 6g | 51g |
| sugars | fibre | protein | salt |
| 25g | 2g | 6g | 0.20g |
There’s a certain kind of joy that comes from creating dishes that not only satisfy our taste buds, but also connect us with our heritage. For me, it’s about bringing West Coast freshness together with the bold flavors of my Gujarati heritage. This fusion is epitomized in one of my favorite creations, Bilberry Muffins. Simple, but deeply flavorful, these sweet treats celebrate both my American upbringing and my Indian roots.
The Union of Two Worlds
In my culinary journey, I have found that the traditional flavors of Gujarat – fragrant, spicy, and often a little sweet – surprisingly mesh well with the more mellow profiles of Californian cuisine. With these Bilberry Muffins, I aim to provide a taste of this unexpected harmony. The fresh burst of bilberries, native to cooler climates around the globe, provides a tangy counterpart to the classic sweet muffin base. It’s not distant from a Gujarati ‘Handvo’ in essence, a savory lentil cake, often enjoyed with a sweet-tangy fruit chutney. It reminds me of a Sunday family brunch back in California, with a Gujarati twist.
Health Benefits
These Bilberry Muffins are not just about the flavors but also pack some serious health benefits. Bilberries, sometimes referred to as European blueberries, are rich in antioxidants, which can help prevent cell damage and fight inflammation. In fact, they’ve been used in traditional medicine for centuries. The eggs in this recipe provide a good dose of protein, while the milk contributes calcium and vitamin D, essential for healthy bones and teeth. You can even experiment with whole grain flour to bring some extra fiber into the mix. Enjoy these bilberry goodies without any guilt.
Pairing Suggestions
These Bilberry Muffins work well in a brunch spread, but they’re also versatile enough to fit in anywhere from a picnic basket to a coffee break. Pair them with a thali-style meal of khichdi (lentil-rice) and kadhi (yogurt-based soup), to balance out the spices. Or, serve them alongside a simple western-style salad for a touch of sweet, just as you might with a cornbread muffin. They also work perfectly with a masala chai for a tea-time treat that takes you straight to the vibrant streets of Ahmedabad.
Through this recipe and so many others, I aim to bridge two cultures in my kitchen and on your plates. The joy of food lies not just in the eating but in the sharing, and I am excited to continue sharing this fusion journey with you.
What You’ll Need
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh bilberries
Method
Step One
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Prepare a muffin tin by lining it with paper liners or greasing it well.
Step Two
In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir until well mixed.
Step Three
In another bowl, whisk together the large eggs, whole milk, melted unsalted butter, and pure vanilla extract. Mix until all the wet ingredients are well incorporated.
Step Four
Gradually add your wet ingredients to your dry ingredients. Stir just until the mix is combined. Be careful not to overmix, a few lumps in the batter are perfectly okay.
Step Five
Gently fold in the fresh bilberries. If you stir too vigorously, the berries can break and turn your batter a greyish color.
Step Six
Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake for about 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step Seven
Enjoy your homemade Bilberry Muffins warm, perhaps with a dab of butter or a drizzle of honey. You can store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
