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
- 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
- Preheat oven to 400°F. Line a muffin tray with liners.
- 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.
- 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.
- Bake for 20-25 minutes or until a toothpick comes out clean. The tops will be lightly golden.