If you have a soft spot for tender, bursting-with-juicy-blueberries muffins, you are going to fall absolutely in love with Nana’s Best Blueberry Muffins Recipe. This delightful treat blends a perfect balance of sweet and tangy with a moist texture that feels like a warm hug in every bite. Whether you’re baking for a lazy weekend brunch or to brighten up a hectic weekday morning, these muffins bring that homemade charm and nostalgia straight to your kitchen. The combination of sour cream and a hint of almond extract elevates the flavors, making Nana’s special recipe a timeless favorite that’s as comforting as it is scrumptious.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential in crafting muffins that are fluffy, flavorful, and studded with sweet blueberries in every bite. Each item plays a unique role, from the richness of the sour cream to the subtle warmth of almond extract, ensuring the perfect texture and a symphony of flavors that truly bring Nana’s Best Blueberry Muffins Recipe to life.
- 2 cups all-purpose flour: Provides the necessary structure to keep your muffins tender but sturdy.
- 1 cup sugar: Adds the perfect amount of sweetness without overpowering the blueberries.
- 1/2 teaspoon salt: Enhances all the flavors, balancing the sweetness beautifully.
- 1 teaspoon baking powder: Helps your muffins rise to a lovely fluffy height.
- 1/2 teaspoon baking soda: Works alongside baking powder for an ideal crumb texture.
- 1/2 cup vegetable oil: Keeps your muffins moist and tender, preventing dryness.
- 1 cup sour cream: Adds a delightful tang and richness that makes each bite irresistibly moist.
- 2 large eggs: Provide structure and bind the ingredients perfectly.
- 1 teaspoon vanilla extract: Brings warmth and depth to the flavor profile.
- 1/2 teaspoon almond extract: A subtle but amazing touch that gives Nana’s Best Blueberry Muffins Recipe its signature note.
- 1 cup blueberries: The star of the show, bursting with juicy sweetness in every mouthful.
- Turbinado sugar (optional): Gives a delightful crunchy topping that adds a bit of sparkle to your muffins.
How to Make Nana’s Best Blueberry Muffins Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 375°F. Line a 12-cup muffin pan with liners or give it a good spray with nonstick cooking spray to ensure your muffins will release easily after baking. This small prep work sets you up for biscuit-perfect muffins that won’t stick or crumble.
Step 2: Mix the Dry Ingredients
Grab a large bowl and whisk together the flour, sugar, salt, baking powder, and baking soda. Taking the time to mix these dry ingredients well ensures your leavening agents are evenly distributed, giving you muffins that rise uniformly and have a great crumb.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the vegetable oil, sour cream, eggs, vanilla extract, and almond extract until smooth. This wet mixture is what creates the rich and moist base of Nana’s Best Blueberry Muffins Recipe and gives those muffins their signature tenderness and flavor depth.
Step 4: Bring It All Together
Add the wet ingredients to the dry ingredients and gently fold until just combined. Resist the urge to over-mix here—it’s okay to have a few lumps! Overworking the batter can make the muffins tough instead of soft and fluffy. Then fold in the blueberries carefully, so they don’t burst and turn your batter purple.
Step 5: Fill Muffin Cups and Add Finishing Touches
Divide the batter evenly among the 12 cups, filling each about three-quarters full for ample rising room. If you like a little extra crunch and sparkle on top, sprinkle a little turbinado sugar over each muffin before baking. This optional step really adds a charming homemade bakery feel.
Step 6: Bake to Perfection
Bake your muffins for 25 to 30 minutes until they turn a lovely golden brown. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let them cool for about 5 minutes in the pan before transferring them to a wire rack. This cooling time helps set the crumb so your muffins hold perfect shape when you bite in.
How to Serve Nana’s Best Blueberry Muffins Recipe
Garnishes
For an extra touch of indulgence, top each muffin with a pat of butter or a drizzle of honey. A light dusting of powdered sugar also works wonderfully for a pretty presentation that’s just the right level of sweet. These garnishes complement the natural fruitiness and invite you to enjoy Nana’s Best Blueberry Muffins Recipe in style.
Side Dishes
Pair these muffins with a creamy yogurt or a simple fruit salad for a delightful breakfast or brunch. A hot cup of coffee, tea, or fresh-squeezed orange juice brings out the muffins’ cozy, sweet notes. These simple additions make a balanced and satisfying meal around your favorite muffin recipe.
Creative Ways to Present
Take your serving to the next level by slicing a muffin in half and spreading cream cheese or mascarpone on it. For a festive brunch, serve with a bowl of warm compote made from fresh berries. You can even turn them into mini breakfast sandwiches with a slice of cheese and turkey. Nana’s Best Blueberry Muffins Recipe is versatile enough to fit all your creative ideas.
Make Ahead and Storage
Storing Leftovers
Store your leftover muffins in an airtight container at room temperature for up to 3 days. This keeps them moist and fresh, so you can enjoy Nana’s Best Blueberry Muffins Recipe even after a busy day. Keep them away from direct sunlight or moisture, and they’ll stay delicious.
Freezing
For longer storage, freeze the muffins individually wrapped in plastic wrap and then placed in a freezer bag. Frozen muffins last up to 3 months without losing their wonderful texture or flavor. When you’re ready for a snack, simply thaw overnight in the fridge or at room temperature.
Reheating
To bring back that freshly baked warmth, pop your muffin in the microwave for about 15-20 seconds or warm in a preheated oven at 300°F for 5-7 minutes. This little step perfectly revives the softness and freshness of Nana’s Best Blueberry Muffins Recipe as if you just pulled them from the oven.
FAQs
Can I use frozen blueberries for Nana’s Best Blueberry Muffins Recipe?
Absolutely! Frozen blueberries work well, but don’t thaw them before adding to the batter. Toss them with a little flour to minimize color bleeding and then fold gently into the mix for tasty bursts of frozen freshness.
Can I substitute sour cream with something else?
You can substitute sour cream with Greek yogurt or buttermilk. Both options will keep your muffins moist and tender while adding a slight tang similar to sour cream. Just keep the quantity the same for best results.
How do I prevent blueberries from sinking in the muffins?
To keep blueberries evenly distributed, toss them lightly in flour before folding into the batter. This coating helps suspend them throughout the muffins instead of falling to the bottom during baking.
Can I make Nana’s Best Blueberry Muffins Recipe gluten-free?
Yes! Use a gluten-free baking flour blend designed for 1-to-1 substitution. Keep in mind that gluten-free flours can sometimes alter texture slightly, so check for moisture and you might need a touch more sour cream or oil.
What’s the best way to reheat muffins without drying them out?
Use a low and gentle approach like warming in the microwave for brief intervals or in a low-temperature oven wrapped loosely in foil. This maintains moisture and keeps the muffins soft and fluffy, just like fresh.
Final Thoughts
There’s something truly special about Nana’s Best Blueberry Muffins Recipe that brings comfort, joy, and a little taste of homemade magic to any occasion. It’s easy enough for a beginner and delicious enough to impress family and friends. Whip up a batch today, and you’ll see why Nana’s go-to blueberry muffins become fast favorites time and again. Happy baking, and enjoy every delightful bite!
Print
Nana’s Best Blueberry Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
Description
Nana’s Best Blueberry Muffins are moist, fluffy, and bursting with fresh blueberries. These classic homemade muffins combine the tanginess of sour cream with a hint of almond extract, creating a perfect balance of flavors. Topped with optional crunchy turbinado sugar, they make a delightful breakfast or snack treat that’s easy to prepare and lovingly baked to golden perfection.
Ingredients
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
Add-ins and Toppings
- 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 liners or lightly spray each cup with nonstick cooking spray. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, salt, baking powder, and baking soda until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the vegetable oil, sour cream, eggs, vanilla extract, and almond extract until smooth and well blended.
- Blend Wet and Dry Mixtures: Pour the wet ingredients into the bowl of dry ingredients. Gently fold them together using a spatula until the dry ingredients are just moistened; lumps are fine and over-mixing should be avoided to ensure tender muffins.
- Add Blueberries: Carefully fold the blueberries into the batter, distributing them evenly without breaking the berries.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups. If desired, sprinkle a small amount of turbinado sugar atop each muffin for a crunchy, sweet crust.
- Bake Muffins: Place the muffin pan in the preheated oven and bake for 25 to 30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Do not overmix the batter to keep the muffins tender and fluffy.
- Using fresh or frozen blueberries works well; if using frozen, do not thaw before folding in.
- Turbinado sugar topping is optional but adds a lovely crunch and sweetness.
- Muffins are best enjoyed within two days but can be stored in an airtight container for up to 3 days or frozen for longer storage.
- For a dairy-free option, substitute sour cream with coconut yogurt or a plant-based alternative and use a suitable egg replacer.
