One Bowl Blueberry Muffins

My go to one bowl blueberry muffins are super moist and delicious.

When I visit my family in Durban, I usually catch the late evening flight in on a Friday and an early morning flight back to Cape Town on a Monday.

I always grab myself a Mugg and Bean muffin to keep me company on the morning flights back home (and an extra large coffee if I know it is going to be a long week). My favourite is the date and nut muffin, but sadly, I see this has been discontinued. I was tempted to try and make these, but then realized I had some left over blueberries in the freezer, so opted to bake blueberry muffins instead.

Sometimes, I like to take what’s in my fridge and try and create something with them – it makes me feel like a mystery box challenge on Masterchef!

Blueberries are classified as a superfood, but they are super yum as well! The recipe is incredibly simple and requires a single bowl (almost). I use sour cream in the recipe, as that is what I had in my refrigerator, but I suppose yogurt will work as well.

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BLUEBERRY MUFFINS (MAKES APPROXIMATELY 16 MUFFINS)

  • 120g butter (1/2 cup)
  • 125ml oil (1/2 cup)
  • 300g sugar (1 1/2 cups)
  • 2 XL eggs (around 59g each)
  • 2 tsp vanilla essence
  • 300g cake flour (2 1/2 cups)
  • 1 1/2 tsp baking powder
  • 120g sour cream (1/2 cup)*
  • 120ml milk (1/2 cup)
  • 1 1/2 tsp bicarbonate of soda
  • 1 1/2 tsp white vinegar
  • 100g blueberries

*I have not tested the recipe with yogurt, but I think substituting the sour cream with yogurt will work as well, if that’s what you have on hand.

**the final step to this recipe makes it slightly more than one bowl, but you can skip the vinegar and just add the bicarbonate of soda in with the dry ingredients if you are not fussed about having crispy muffin tops.

METHOD

  1. Pre-heat the oven to 200 degrees celcius and line your cupcake tins with cupcake liners ( I have not tried greasing the tin with butter only, for fear that they may stick …. but you can be brave :))
  2. Place the butter in a microwave safe bowl and microwave, until melted.
  3. Add the oil and sugar to the melted butter and mix until combined.
  4. Add in the eggs and vanilla and continue to stir until incorporated.
  5. Add in the sour cream and milk and mix.
  6. Add the flour and baking powder into a sieve, but do not sift yet.
  7. Tip the blueberries into the sieve. As you sieve, the blueberries will remain behind, but coated in flour, to prevent them from sinking to the bottom.
  8. Once you have mixed in the flour, toss the blueberries into the batter.
  9. Finally, disolve the bicarbonate of soda into the vinegar. It will fizz up. Immediately add to the batter and fold through.
  10. Bake for around 15 minutes or until a toothpick comes out clean.

Recipe by adventureswithsugar.com

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