Where exactly is the line between muffin and cupcake?
Is it when you add frosting? Quantities of chocolate exceeding an austere handful of chipits? Sprinkles? Or maybe it’s not the addition of anything that turns a muffin into a cupcake. Maybe a cupcake is something you couldn’t possibly spread butter or jam on, at least not in good conscience.
However you choose to delineate (or willfully ignore) the muffin-cupcake binary, surely one of today’s two recipes should suit your standards. For the black-and-white, there’s-no-room-for-discussion-on-this-topic types, there’s a staunchly traditional and inarguably breakfast-appropriate muffin: BA’s Best Blueberry Muffin, bursting with fat berries and their leaky purple juices, topped with a lid of crunchy sugar. For the line-blurrers and shit-disturbers (my people), there are Blueberry Upside-Down “Muffins”: a sneaky vanilla cupcake batter disguised as a breakfast food through the copious addition of berries and butter. I guess the guiding decision comes down to how flexible you like your muffins to be. BA’s is a pretty diehard breakfast staple, while its cousin, the upside-down “muffins” can cross over into dessert fare quite inconspicuously.