One of these things is not like the other! One of these things just doesn't belong! Can you guess which thing is not like the other right before I finish my song?
These blueberry muffins may appear to be identical but remember, looks can be deceiving...
This goes back to my mom's tendency to buy fruits and veggies that no one eats and that end up getting moldy at the back of the refrigerator. She bought this carton of blueberries. And I thought YES I declared I wanted to bake more, and who doesn't love blueberry muffins! So I made a batch of blueberry muffins. And they were eaten in two days.
Problem. There were more blueberries left over. So I found ANOTHER recipe and thought YES we can do a taste test comparison and I can begin a nation wide search for America's ULTIMATE BLUEBERRY MUFFIN RECIPE. And thus began the Battle of the Bluebs or the Blueberry Showdown, whichever you want to call it.
So first the recipes:
Old-Fashioned Blueberry Muffins
Serves 12, adapted from Bon Appetit Fast/Easy/Fresh
1 cup flour
1 cup whole wheat flour (originally called for 2 cups of all-purpose flour)
1/4 cup butter
1/4 cup unsweetened applesauce (originally called for 1/2 cup butter)
3/4 cup sugar
1 1/3 cups blueberries
1 tsp vanilla extract
1 1/2 tsp orange zest
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup almond milk (or regular milk)
1. Preheat oven to 400. Line a 12 muffin cup holder with liners. Combine milk, butter, orange zest, and vanilla in a saucepan and heat until butter melts. Remove from heat and allow to cool until slightly warm. Whisk in the eggs.
2. Combine all of the dry ingredients. To them, add the milk mixture as well as the applesauce and stir until just combined. Fold in the blueberries.
3. Use an ice scream scoop to scoop into the muffin cups. Bake for about 20 minutes or until a toothpick inserted comes out clean.
Very Blueberry Muffins
Serves 12, adapted from Baking Bites
3/4 cup whole wheat flour (originally all-purpose flour)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
1 tbsp canola oil
1/4 cup reduced fat sour cream
1/2 cup almond milk
1 1/4 cup blueberries
1. Preheat oven to 350. Line a muffin tin with liners.
2. Whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Beat together sugar, oil, and egg until smooth. Stir in sour cream and milk. Gently stir in dry ingredients until just combined. Add the blueberries and mix in.
4. Spoon into muffin tin using an ice cream scoop.
5. Bake for 20-23 minutes or until a toothpick inserted comes out clean.
I will start with the second muffins first since I actually made them first. These were very good, almost like blueberry cake rather than muffins. I think the sour cream made them extra moist and gave them a little kick.
The Bon Appetit muffins tasted to me more like muffins you would get in Starbucks or a bakery because of the orange zest. They had the citrus-y undertones that are often infused into such muffins. This is why my sister and I liked these better, while my parents and brother liked the first ones better. I guess our palates are just more refined ;).
So who is the winner? Well, it's kind of hard to say and really depends on what you are looking to get out of your muffin experience. If you want a muffin that is all blueberry, then go with the second. If you like the idea of a more complex muffin, then Bon Appetit is the way to go. In short, it's all a matter of taste (heehee).