Blueberry Muffins

Today, I was lucky enough to be able to enjoy two blueberry muffins. While similar, both muffins had distinct characteristics which separated them. I ate the first blueberry muffin of the day at lunch and the second one after dinner.

The first blueberry muffin I ate was made by Maggie earlier in the day. She had woken up early that morning (though not as early as she would have liked, she noted) to make these muffins. She said she enjoyed baking them and hopefully she will share some pictures of the process on her next post. But I have to say the pleasure was all mine. I was extremely impressed (not to imply that I had been expecting mediocrity) by the taste and the texture. The muffin was soft and moist but stayed together throughout the eating process. The speed at which I ate the muffin and my unwillingness to share with anyone is a testament to the quality of this blueberry muffin.

The second muffin was purchased by my mother at Whole Foods. I often hear of Whole Food's great selection of vegan baked goods but this was my first personal encounter. This version of the vegan blueberry muffin was larger and more dense than Maggie's version. The taste was not as sweet and the blueberries were more of the focus in this one. I was not happy at the amount of muffin that stuck to the wrapper after I had unwrapped it. But I did enjoy this hearty muffin.

I enjoyed eating both muffins and would happily eat both again. I believe that the Whole Food's version is better suited as a breakfast food and Maggie's version is more of a dessert food. The density and starchy flavor of the Whole Food's version make this more of a meal item. The rich sweet flavor of Maggie's version makes me think of this as more of a dessert item because I think I would feel bad eating this every day because of how good its taste. I would say that Maggie's version of a vegan blueberry muffin was the winner because of its overall superior eating experience.

Andrew Jessup