{"id":3737,"date":"2014-07-11T07:10:35","date_gmt":"2014-07-11T11:10:35","guid":{"rendered":"https:\/\/bakeschool.com\/?p=3737"},"modified":"2021-10-08T12:38:07","modified_gmt":"2021-10-08T16:38:07","slug":"blueberries-can-turn-green-in-your-muffins-and-thats-okay","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/blueberries-can-turn-green-in-your-muffins-and-thats-okay\/","title":{"rendered":"Why do blueberries turn green in muffins"},"content":{"rendered":"\n<p>If you've ever baked a batch of blueberry muffins and noticed the blueberries seemed to turn green, instead of purple or blue, that's normal! Keep reading to find out out why blueberries turn green in your muffins and baked goods!<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img decoding=\"async\" width=\"640\" height=\"960\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2014\/07\/Whyd-my-blueberries-turn-green.jpg\" alt=\"Why'd my blueberries turn green?\" data-skip-lazy class=\"wp-image-3738\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2014\/07\/Whyd-my-blueberries-turn-green.jpg 640w, https:\/\/bakeschool.com\/wp-content\/uploads\/2014\/07\/Whyd-my-blueberries-turn-green-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2014\/07\/Whyd-my-blueberries-turn-green-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2014\/07\/Whyd-my-blueberries-turn-green-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2014\/07\/Whyd-my-blueberries-turn-green-150x225.jpg 150w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/figure><\/div>\n\n\n\n<p>It happens even to the best of them, moist and sweet <a title=\"Blueberry muffins\" href=\"https:\/\/bakeschool.com\/honey-blueberry-muffins\/\" rel=\"noopener\">honey blueberry muffins<\/a>, made with care and love, but that end up with unsightly green blobs of what should have been pretty purplish blueberries. The taste is the same, but the colour of the blueberries wasn't expected. That, my friends, is <a title=\"Wikipedia\" href=\"http:\/\/en.wikipedia.org\/wiki\/Anthocyanin\" target=\"_blank\" rel=\"noopener\">anthocyanin<\/a>'s fault. But actually, to be more precise, the pH&nbsp;of the muffin batter also has a role in this story.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" data-pin-description=\"Yes, you can bake low sugar blueberry muffins with this recipe for blueberry bran muffins full of blueberries\" data-pin-title=\"Low sugar blueberry bran muffins\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2015\/08\/Low-sugar-blueberry-bran-muffins-with-wheat-bran-before-baking-683x1024.jpg\" alt=\"Blueberry bran muffins divided between paper liners in a vintage muffin pan\" class=\"wp-image-18372\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2015\/08\/Low-sugar-blueberry-bran-muffins-with-wheat-bran-before-baking-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2015\/08\/Low-sugar-blueberry-bran-muffins-with-wheat-bran-before-baking-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2015\/08\/Low-sugar-blueberry-bran-muffins-with-wheat-bran-before-baking-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2015\/08\/Low-sugar-blueberry-bran-muffins-with-wheat-bran-before-baking-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2015\/08\/Low-sugar-blueberry-bran-muffins-with-wheat-bran-before-baking-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2015\/08\/Low-sugar-blueberry-bran-muffins-with-wheat-bran-before-baking-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2015\/08\/Low-sugar-blueberry-bran-muffins-with-wheat-bran-before-baking-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2015\/08\/Low-sugar-blueberry-bran-muffins-with-wheat-bran-before-baking-150x225.jpg 150w, https:\/\/bakeschool.com\/wp-content\/uploads\/2015\/08\/Low-sugar-blueberry-bran-muffins-with-wheat-bran-before-baking.jpg 1280w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">What is anthocyanin?<\/h3>\n\n\n\n<p>I guess I should actually say \"anthocyanin<span style=\"text-decoration: underline;\"><strong>s<\/strong><\/span>,\" plural because actually anthocyanins are a family of similar compounds. They are the antioxidants in plants, like leaves and berries, and they are responsible for much of the colour you see on the tables at the farmer's markets, from red cabbage and purple corn to many different types of berries, cherries, and grapes. The anthocyanins are not to be confused with the carotenoids (like beta-carotene): carrots get their orange colour (and even purple colour) from beta-carotene, while blueberries get their violet-blue tones from cyanidin 3-glucoside (an anthocyanin).<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" data-pin-description=\"This easy recipe for homemade blueberry muffins with a crumble topping can be made with frozen blueberries or fresh blueberries!\" data-pin-title=\"Easy recipe for homemade blueberry muffins\" src=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2013\/08\/Freshly-baked-honey-blueberry-muffins-with-streusel-topping-683x1024.jpg\" alt=\"A vintage muffin pan with freshly baked blueberry streusel muffins with a stripped blue and white kitchen linen\" class=\"wp-image-18313\" srcset=\"https:\/\/bakeschool.com\/wp-content\/uploads\/2013\/08\/Freshly-baked-honey-blueberry-muffins-with-streusel-topping-683x1024.jpg 683w, https:\/\/bakeschool.com\/wp-content\/uploads\/2013\/08\/Freshly-baked-honey-blueberry-muffins-with-streusel-topping-200x300.jpg 200w, https:\/\/bakeschool.com\/wp-content\/uploads\/2013\/08\/Freshly-baked-honey-blueberry-muffins-with-streusel-topping-768x1152.jpg 768w, https:\/\/bakeschool.com\/wp-content\/uploads\/2013\/08\/Freshly-baked-honey-blueberry-muffins-with-streusel-topping-1024x1536.jpg 1024w, https:\/\/bakeschool.com\/wp-content\/uploads\/2013\/08\/Freshly-baked-honey-blueberry-muffins-with-streusel-topping-720x1080.jpg 720w, https:\/\/bakeschool.com\/wp-content\/uploads\/2013\/08\/Freshly-baked-honey-blueberry-muffins-with-streusel-topping-360x540.jpg 360w, https:\/\/bakeschool.com\/wp-content\/uploads\/2013\/08\/Freshly-baked-honey-blueberry-muffins-with-streusel-topping-180x270.jpg 180w, https:\/\/bakeschool.com\/wp-content\/uploads\/2013\/08\/Freshly-baked-honey-blueberry-muffins-with-streusel-topping-150x225.jpg 150w, https:\/\/bakeschool.com\/wp-content\/uploads\/2013\/08\/Freshly-baked-honey-blueberry-muffins-with-streusel-topping.jpg 1280w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Why do anthocyanins change colour?<\/h3>\n\n\n\n<p>Anthocyanins are actually really good pH indicators: they change colour depending on if they are in an acidic, neutral, or basic (alkaline) environment. The colour changes observed vary from one anthocyanin to another, but for cyanidin 3-glucoside, the anthocyanin found in blueberries, the colour varies from red to violet to blue or even green (from low, acidic pH to higher, alkaline pH). A change in pH entails a small change in the structure of anthocyanins, like cyanidin 3-glucoside, thereby affecting how anthocyanins absorb\/reflect light rays: they change colours.<br><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/farm3.staticflickr.com\/2921\/14614440125_8c0512eb94_o.jpg\" alt=\"Effect of pH on blueberry color | Jance Lawandi @ kitchen heals soul\"\/><\/figure><\/div>\n\n\n\n<h3 class=\"wp-block-heading\">What do anthocyanins have to do with the colour of the blueberries in my muffins?<\/h3>\n\n\n\n<p>The answer is easy: does your recipe have a lot of <a href=\"https:\/\/bakeschool.com\/focus-on-baking-soda\/\">baking soda<\/a>, a <a href=\"https:\/\/bakeschool.com\/leavening-agents-in-baking\/\">chemical leavener<\/a> that you might add to muffin batter with the hopes of giving those muffins lots of oomph and rising powder? When you bake with baking soda, your recipe will also have an <a href=\"https:\/\/bakeschool.com\/a-guide-to-baking-ingredients-and-pantry-staples\/\">acidic ingredient<\/a>&nbsp; (or two) to react with. If there aren't enough acidic ingredients in your recipe to balance out that alkaline baking soda, then your muffin batter will be basic (alkaline): your blueberry muffins will probably have splotches of green berries, instead of violet, because the blueberries turn green under basic conditions.<br><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/farm3.staticflickr.com\/2901\/14591430226_5f04d825ed_o.jpg\" alt=\"Bowl of blueberries | Jance Lawandi @ kitchen heals soul\"\/><\/figure><\/div>\n\n\n\n<p>If your favourite blueberry muffin recipe yields the best muffins you've ever tasted, but the blueberries end up an unfortunate green, know that it's not the end of the world, but if that green colour bothers you, make a note. In the next batch, consider adding in a little extra vinegar (or buttermilk, or whatever acid that is called for in the recipe) to balance out the extra baking soda, or you could even use a touch less baking soda in the next recipe, and add more <a href=\"https:\/\/bakeschool.com\/what-is-baking-powder\/\">baking powder<\/a> instead.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you've ever baked a batch of blueberry muffins and noticed the blueberries seemed to turn green, instead of purple or blue, that's normal! Keep reading to find out out why blueberries turn green in your muffins and baked goods! It happens even to the best of them, moist and sweet honey blueberry muffins, made...<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/bakeschool.com\/blueberries-can-turn-green-in-your-muffins-and-thats-okay\/\">Read More<\/a><\/p>","protected":false},"author":2,"featured_media":3738,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_stopmodifiedupdate":false,"_modified_date":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[2028],"class_list":{"0":"post-3737","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-baking-science","8":"entry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Why did the blueberries in my muffins turn green?<\/title>\n<meta name=\"description\" content=\"A look into why blueberries in muffins can turn green in some muffin recipes and how to fix it.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/bakeschool.com\/blueberries-can-turn-green-in-your-muffins-and-thats-okay\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Why did the blueberries in my muffins turn green?\" \/>\n<meta property=\"og:description\" content=\"A look into why blueberries in muffins can turn green in some muffin recipes and how to fix it.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/bakeschool.com\/blueberries-can-turn-green-in-your-muffins-and-thats-okay\/\" \/>\n<meta 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