Why it Works: Keep Your Color
Have you ever opened a delicious looking blueberry muffin only to be greeted with streaks of green? What you've witnessed is a reaction between the blueberries and the baking soda. Blueberries get their color from a group of pigments called anthocyanins (literally “blue plant”). These are the same pigments that color apples, cherries and red cabbage. When exposed to a base, such as baking soda, the blueberries turn green. To avoid this colorful surprise, use only baking powder in your blueberry muffins.