On our recent family vacation, the kids fell in love with blueberry muffins. But not the delicious bakery fresh muffins you would imagine someone blogging about. No sirree! You see, these muffins that they raved about were part of the continental breakfast at the Fairfield Inn in Amarillo. You know – the kind of muffins that probably came from some corporate food service vendor and were made a few weeks ago in some factory on the other side of the country.
I certainly couldn’t have these sweet angels hooked on muffins laden with preservatives and artificial flavorings, so I decided it was time to try out some blueberry muffin recipes.
I found a couple of recipes that I thought looked tasty and had great reviews. My plan was to make a batch of each at the same time and conduct a taste testing. On the day of the great bake off I looked over both recipes one more time before I started to gather the ingredients. And I noticed some similarities. They used the same amount of flour. And sugar. And oil. And eggs. And milk. What the heck? I had somehow managed to pick out what was essentially the exact same recipe from two different websites. The only difference was that one added vanilla extract and the other added a crumb topping.
So instead of making them both, I just made one. I opted for the one without the crumb topping because I’m a lazy bum and wanted to get done faster. And it made them healthier to not have all that extra butter and sugar.
In the end, I think that was a good decision as they were plenty sweet without the added topping. They had delightfully crunchy tops and were chock full of blueberry goodness.
I used more blueberries than the recipe called for and was a bit worried that The Girl wouldn’t eat them since they were REALLY blueberry-y. But after eating her initial two muffins she asked for a third. From this picky eater, that’s a clear WIN!
In case you’re interested in the recipe, head on over to Inspired Taste.