One Bowl Blueberry Muffins


So back in July, I vowed to rarely turn on the oven as to not overheat my house.  Now that we’re in mid-December, I crank up my oven every chance I get so not only do I get a delicious treat, my house feels warm (and smells amazing).  So whenever I open the fridge and I see something close to the expiration date, I start finding ways to bake with it.

Today, during my daily fridge exploration time, I found I had about a cup of sour cream that is on its last days.  A few shelves down, I have a pint of blueberries that are starting to wilt.  On today’s agenda – blueberry muffins.

I’ve found out a while ago that the trick to get muffins to be super moist is just the addition of sour cream (or greek yogurt if you’re on a health kick).  Even if you hate the taste of sour cream, you won’t be able to taste it at all once it’s baked in, and it makes the muffins have a guaranteed moisture lock (trademark, patent-pending, etc.).


One Bowl Blueberry Muffins

  • Servings: 12-14
  • Print


  • 2 large eggs
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 1/2 cup milk
  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 pint blueberries


  1. Preheat oven to 400°F.  Line a muffin tray with liners.
  2. In a large bowl, beat together eggs and sugar on medium speed for 1-2 minutes.  Slowly stream in vegetable oil and vanilla extract, continue to beat on medium speed.  Beat in sour cream and milk.
  3. Add flour, baking powder, baking soda, and salt.  Beat on low speed until just combined.  Fold in blueberries.  Spoon muffin mixture on prepared muffin tray.
  4. Bake for 20-25 minutes or until a toothpick comes out clean.  The tops will be lightly golden.

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