It’s been way too long since I’ve done a Recipe Showdown. My last showdown was “Sweet Potato Casserole.” That was before Thanksgiving. Santa has come, we have rung in the new year, I’ve finished exams… heck, it’s almost Valentine’s day.
For the past four months, the most prominent thing on my blogging to-do list has been “DO A RECIPE SHOWDOWN” (the second most prominent thing is my attempt at drawing a croquembouche… but that’s beside the point).
What’s been getting in the way?
To tell you the truth, Recipe Showdowns are hard.
First, I have to scour the Internet for the best recipes out there, making sure they’re each a bit different to make the tests interesting.
Second, I have to halve each recipe so I don’t end up with 10,000 muffins in my house (being the OCD little math geek that I am, this takes a while…)
Third, I have to buy all the ingredients, battling my way through the supermarket in search of “Cream of Tartar,” and other funky ingredients.
Fourth, I have to bake them all. (coordinating oven times, oven temps, my stand mixer, and my sanity is quite an ordeal).
By this time all I want to do is drown my sorrows for a few hours on Pinterest. But the Showdown is not even halfway done.
I still have to conduct tests.
Do I seriously want to conduct tests? Ain’t nobody got time for that! By this time, I JUST WANT A DAMN MUFFIN.
But alas, I conducted tests. On my parents, on my friends, even on a few random freshman… and I found the supreme blueberry muffin recipe. Oh, the sacrifices I make for you guys.
Once I sunk my teeth into the soft, pillowy, sugar-crusted, blueberry-studded muffin of my dreams, I realized why the painstaking process that is Recipe Showdown is so worth it. I also realized that the big, blueberry juice stain on my Lululemon yoga pants was so worth it. It’s like a battle scar. A mark of honor.
Lastly, I realized I should really drag my butt off Pinterest more often and do more Recipe Showdowns.
Almost biscuit-like, these muffins have a super thick, almost cookie dough-like batter, which keeps the blueberries afloat and evenly distributed.
These are light and fluffy, moistened with vegetable oil and a touch of sour cream. They are topped off with a light crumb topping and a sprinkling of sparkly raw sugar.
These have the magical addition of brown butter in them (you all know how much I love brown butter!). There is no sour cream in the batter. These muffins are topped off with a chunky streusel.
A bit dry and biscuit like...
For all of the butter and sour cream, you would think that these would be lighter and less dense.
LOVE the raw sugar crust
Light and fluffy
Don't miss the butter at all!
Love the brown butter taste!
A bit cake-like
My dad liked these the best (he said the others were too sweet, and he loves biscuits). However, this was definitely not the conventional favorite.
THE SUPREME BLUEBERRY MUFFIN!
Brown butter is delicious, and it is definitely a close second, but the dense, crumbly consistency wasn't up to par with Cooking Classy.
The Supreme Blueberry Muffin
From Cooking Classy
Yield: 14 muffins
Ingredients1 3/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup buttermilk
7 Tbsp vegetable oil* (the easiest way to measure: measure 1/2 cup remove 1 Tbsp)
1 large egg
2 Tbsp sour cream
1 1/2 cups fresh blueberries 1/3 cup all-purpose flour
1 1/2 Tbsp granulated sugar
2 1/2 Tbsp chilled butter, diced
1 1/2 Tbsp Raw Sugar
Prepare crumb topping by combining 1/3 cup flour, 1 1/2 Tbsp granulated sugar and 2 1/2 Tbsp butter in a food processor. Pulse just a few seconds until combine, it should be very fluffy (if you pulse it too much it will become dense). Pour crumb mixture into a small bowl and whisk in 1 1/2 Tbsp raw sugar (please do not leave this ingredient out, it's the crowning jewel of these muffins, it's a MUST), set aside.
In a mixing bowl whisk together flour, baking powder, baking soda and salt, set aside. In a seperate mixing bowl, using a wire hand whisk (no electric mixer allowed here =), mix together 1 cup granulated sugar, buttermilk, vegetable oil, egg and sour cream for 1 minute. Gently whisk in dry mixture just until combine, batter should be slightly lumpy (do not over-mix, key to fluffy muffins). Fold in blueberries with a spatula. Divide mixture evenly among 12 - 14 paper lined muffin tins. Allow muffins to rest at room temperature 10 minutes, meanwhile preheat oven to 400 degrees.
After muffins have rested, fluff crumb topping with a fork and sprinkle each muffin evenly with 1 Tbsp crumb topping mixture (if doing 14 muffins you will want to do a scant tbsp). Bake muffins 19 - 23 minutes until lightly golden and toothpick inserted in the center comes out clean. Allow to cool several minutes in muffin pan before removing to wire rack to cool. © Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.