Breads, Buns & Donuts

One Bowl Blueberry Muffins

Name: One Bowl Blueberry Muffins
Yield: Makes approximately 16 muffins
Ingredients: 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

25 July 2020

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

Jump to recipe

A basket of one bowl blueberry muffins with more in front and scattered blueberries, against a teal backdrop

One bowl blueberry muffins broken open in front of the basket

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 & 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 leftover blueberries in the freezer, so opted to bake blueberry muffins instead.

A basket of one bowl blueberry muffins with blueberries scattered in front, against a teal backdrop

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.

A gingham-lined basket piled with one bowl blueberry muffins, from above

The recipe

One Bowl Blueberry Muffins

Makes approximately 16 muffins

adventureswithsugar.com/one-bowl-blueberry-muffins/

Method

Method: blueberry muffins

Preheat the oven and line the tins: Preheat the oven to 200˚ Celsius 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 🙂).
Melt the butter: Place the butter in a microwave-safe bowl and microwave until melted.
Add the oil and sugar: Add the oil and sugar to the melted butter and mix until combined.
Add the eggs and vanilla: Add in the eggs and vanilla and continue to stir until incorporated.
Add the sour cream and milk: Add in the sour cream and milk and mix.
Measure the flour into a sieve: Add the flour and baking powder into a sieve, but do not sift yet.
Coat the blueberries: 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.
Add the blueberries: Once you have mixed in the flour, toss the blueberries into the batter.
Add the bicarbonate of soda: Finally, dissolve the bicarbonate of soda into the vinegar. It will fizz up. Immediately add to the batter and fold through.
Bake: Bake for around 15 minutes or until a toothpick comes out clean.

Comments (2)

Vanessa 27 October 2025

I tried this recipe today. Beautifully soft. I did weigh the flour and 300g was not 2 1/2cups but less. For an added twist I added a tblsp of coffee essence into the remaining batter. 👌
1. Suvar Baker 1 November 2025
  
  Thanks so much for trying the recipe and for the feedback Vanessa. The coffee essence is a a delicious twist - love it! You’ll note that I don’t typically give cup recommendations for recipes, as cup sizes are different around the world. They range from 120g (which is what I used) to 150g per cup! So thank you for using the gram measurements :)