Imagine me singing.
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.