Food & Drink

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
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  • 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.

Food & Drink

Blueberry Galette


My boyfriend and I are celebrating our anniversary tonight with a lovely picnic in the park.  For dessert, instead of the traditional picnic staple — pie, I decided to go with a galette this time.  Why?  Because I’m lazy.  Really, that’s the only reason.  Galettes take so little time to prepare, and it tastes just as yummy.  And right now, we are still in the middle of summer, perfect time to get fresh berries for this impeccable dessert!

Prep time: 10 minutes
Bake time: 30 minutes
Servings: 6

– 1 dry pint blueberries, washed
– 1 frozen pie crust dough, thawed
– 4 tbs granulated sugar (divided use)
– 2 tbs butter, but into cubes (divided use)
– 1 tb milk


1.  Preheat oven to 400 degrees.  In a small bowl, toss the blueberries with 3 tbs of sugar.  Set aside.
2.  Line a baking pan with parchment paper.  Roll out the pie dough until you reach an 13 inch round.
3.  Place the blueberries in the middle of the dough.  Using a pastry brush, brush the berries with the milk.  Sprinkle with the remaining 1 tb of sugar.  Dot the blueberries with 1 tbs of butter.
4.  Fold the edges in to make the galette.  Bake for 25 minutes.
5.  Melt the remaining 1 tb of butter, brush on the top of the crust.  Bake for an additional 3-5 minutes, until golden brown.