Description
Nana’s Best Blueberry Muffins are moist, tender, and packed with fresh blueberries, offering a perfect balance of sweetness and a hint of almond flavor. These classic muffins are ideal for breakfast or a delightful snack, made with simple pantry ingredients and easy-to-follow steps.
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 Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with cupcake or muffin liners, or spray the cups lightly with nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, baking powder, and baking soda until fully combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, sour cream, eggs, vanilla extract, and almond extract until smooth and well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl of dry ingredients. Gently fold together with a spatula or spoon just until the dry ingredients are moistened. Avoid over-mixing; a few lumps are perfectly fine to keep the muffins tender.
- Fold in Blueberries: Carefully fold fresh blueberries into the batter, ensuring an even distribution without crushing the berries.
- Fill Muffin Cups and Add Topping: Divide the batter evenly among the 12 muffin cups. If desired, sprinkle a little turbinado sugar on top of each muffin to add a sweet, crunchy topping.
- Bake the Muffins: Place the muffin pan in the preheated oven and bake for 25 to 30 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Once baked, let the muffins cool in the pan for about 5 minutes. Then carefully transfer them to a wire rack to cool completely before serving for the best texture and flavor.
Notes
- Do not over-mix the batter to ensure muffins stay tender and moist.
- Use fresh or frozen blueberries; if using frozen, do not thaw before folding into batter.
- Turbinado sugar on top adds a lovely crunch and sweetness but is optional.
- If desired, substitute sour cream with Greek yogurt for a tangier flavor and added protein.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
