Description
Nana’s Best Blueberry Muffins are moist, fluffy, and bursting with fresh blueberries. These classic muffins combine the tartness of sour cream with a hint of almond extract for a unique twist, topped optionally with crunchy turbinado sugar for added texture. Perfectly golden and tender, these muffins make an ideal breakfast treat or snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Wet Ingredients
- 1/2 cup vegetable oil
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Other Ingredients
- 1 cup blueberries
- Turbinado sugar (optional, for sprinkling on top)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with cupcake or muffin liners, or spray each cup with nonstick cooking spray to prevent sticking. Set aside while you prepare the batter.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, baking powder, and baking soda until evenly combined. This ensures proper leavening and flavor distribution.
- Combine Wet Ingredients: In a separate bowl, whisk the vegetable oil, sour cream, eggs, vanilla extract, and almond extract until smooth and homogenous. These wet ingredients will add moisture and tanginess to the batter.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Gently fold the mixtures together just until the dry ingredients are moistened. Be careful not to overmix; a few lumps are okay. Overmixing can make the muffins tough.
- Fold in Blueberries: Carefully fold the blueberries into the batter, distributing them evenly without breaking them up to avoid coloring the batter.
- Fill Muffin Cups and Add Topping: Divide the batter evenly among the 12 prepared muffin cups. If desired, sprinkle the tops lightly with turbinado sugar for a sweet, crunchy topping.
- Bake: Place the muffin pan in the preheated oven and bake for 25 to 30 minutes. The muffins are done when they turn golden brown and a toothpick inserted into the center comes out clean.
- Cool: Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely or serve warm.
Notes
- Do not overmix the batter to keep muffins tender and light.
- Fresh or frozen blueberries can be used; if frozen, do not thaw before adding.
- Turbinado sugar topping is optional but adds a nice crunch and sweetness.
- Use muffin liners or spray the pan well to prevent sticking.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
