Food & Drink

One Bowl Blueberry Muffins

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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.).

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One Bowl Blueberry Muffins

  • Servings: 12-14
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Ingredients

  • 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

Method

  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

Apple Butter Muffins

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Fall is here!  I absolutely adore fall and everything that comes with it.  The best part of fall, in my opinion, is all the apple things we get to eat.  One of my favorite activities each fall is making a huge batch of apple butter to can and give out to neighbors.  This year, I made close to a gallon (!!!) of apple butter!  While I am a fan of spreading apple butter on almost everything, my favorite thing to do with apple butter is bake with it.  I decided to convert a very simple muffin recipe into the moistest apple butter muffins.  It will fill your home with the smells of fall, and it comes together in less than an hour.  Score!

Apple Butter Muffins

  • Servings: 12
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Ingredients

Apple Butter Muffins

  • 2 cups all-purpose flour
  • 1 Tb baking powder
  • 1/2 tsp salt
  • 1/2 cup granulated sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1 egg
  • 1/2 cup milk
  • 3/4 cup apple butter
  • 1/4 cup vegetable oil

Apple Butter Buttercream

  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 Tb milk
  • 1/4 cup apple butter

Method

  1. Preheat oven to 375°F.  Line or grease standard muffin tins.  In a medium bowl, whisk together flour, baking powder, salt, sugar, cinnamon, nutmeg, and cloves.  In a separate bowl, whisk together egg, milk, apple butter, and vegetable oil.  Incorporate dry ingredients into wet ingredients in parts.  Stir with a spatula until well combined and no dry ingredients visible (little lumps are okay).
  2. Spoon batter into prepared muffin tins.  Bake for 20-25 minutes, or until a toothpick comes out clean.
  3. While muffins are baking, make the buttercream.  Beat butter until light and fluffy, about 8-10 minutes.  Slowly add powdered sugar until you get an airy texture.  Mix in apple butter and beat until desired consistency.