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
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
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.
