One Bowl Blueberry Muffins

I ❤️ blueberry muffins. They are always my choice when a variety of muffins is presented, and I’m not sure I have ever eaten one I didn’t like. My first experience with them was probably the Betty Crocker boxed version, with tiny canned wild blueberries that left a dark purple stain in the sink when you rinsed them, and an artificial blueberry flavor that simply can’t be recreated in homemade ones. We always had these in the house when I was growing up. They were quite easy for my sisters and me to make by ourselves, and they were often on sale so it was easy to convince our Mom to stock up. 😉 (And yes, we did usually eat the whole box in one sitting!)

I’ll admit that I still sometimes pick up a box for old times sake when I see one in Hong Kong. I add more fresh blueberries and a crumble topping to “fancy them up” now, and they are generally enthusiastically eaten, with no one the wiser that they weren’t completely from scratch unless I tell them. 😂

I have probably made thousands of blueberry muffins over the years – regular size and mini, plain and oatmeal, with bananas or apples, and bakery style or healthy. I never quite hit the mark that I was looking for, so I decided to create my own. I came up with this recipe for One Bowl Blueberry muffins because I wanted a basic version that would recreate the simplicity of the beloved boxed version from my childhood. Plus, I almost always have sour cream I need to use up and the rest of the ingredients at home, so these can be made quickly whenever my blueberry muffin craving strikes.

I like my muffins a bit brown so I have baked them at 400 F (180 C). If you prefer a less brown muffin, you can lower the heat to 375 or 350 F (190 or 180 C), but they will need to cook a few minutes longer. As all ovens are different, make sure to check through the window a few minutes early. If they are browning too much, you can always turn down the heat. (I have actually seen quite a few recipes that recommend cooking at 400 or 375 F for five minutes and then lowering the temperature 25 F degrees for the rest of the time.)

These disappear quickly in my house, and are even consumed enthusiastically by the blueberry hesitant. I especially recommend them sliced and toasted with bit of butter. 😊

These are actually one bowl + one measuring cup muffins, but you don’t need a mixer and since the butter is melted, you don’t have to wait for any softening. I have even made them with cold milk and eggs, and although the wet mixture does curdle a bit, the end result is just as good. Here is what you need:

Preheat oven to 400°F/200°C. Grease a 12 cup muffin tin with butter, oil or cooking spray or line with paper liners.

Melt butter and set aside. I usually do this on the stove, but you can place the butter in a 2 cup glass measuring cup and do it in the microwave. Cover with a paper towel and microwave in 20-30 second intervals until melted.

In a large bowl, combine flour, sugar, salt and baking powder. Stir with a whisk to combine. Combine butter, oil, egg, sour cream, milk and vanilla in a 2 cup glass measuring cup or small bowl. Mix with a fork to combine, making sure that the egg is incorporated. (It is okay if the mixture looks a bit curdled.)

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Pour the liquid mixture into the flour mixture and carefully stir to combine, mixing only until the dry ingredients are fully incorporated. Fold in the blueberries.

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Divide batter between muffin cups. If using, combine Demerara sugar and cinnamon in a small bowl. Sprinkle on top of the muffins.

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Bake for 18-22 minutes or until muffins are golden and a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, and then remove muffins from pan and cool completely on a wire rack.

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