If you have a soft spot for classic, moist, and bursting-with-flavor muffins, you’re about to discover a true gem: Nana’s Best Blueberry Muffins Recipe. This cherished recipe blends the perfect balance of fluffy texture, tangy sour cream richness, and juicy blueberries that pop in every bite. Whether you’re an avid baker or someone looking for a heartfelt homemade treat, these muffins bring warmth to any kitchen and are sure to become your new favorite go-to breakfast or snack.
Ingredients You’ll Need
Simple ingredients are the secret to Nana’s magic, each playing its part in creating the perfect muffin. From the tender all-purpose flour to the fruity blueberries, every component adds to the flavor, texture, or appearance in just the right way.
- 2 cups all-purpose flour: The foundation that gives the muffins their tender crumb and structure.
- 1 cup sugar: Sweetness that balances the tang from the sour cream and complements the blueberries.
- 1/2 teaspoon salt: A pinch to enhance and bring all flavors together beautifully.
- 1 teaspoon baking powder: Leavens the muffins, making them rise perfectly fluffy.
- 1/2 teaspoon baking soda: Works with the sour cream for a tender, light texture.
- 1/2 cup vegetable oil: Keeps the muffins moist and tender without weighing them down.
- 1 cup sour cream: Adds subtle tang and richness that makes these muffins so special.
- 2 large eggs: Provide structure and help bind the ingredients harmoniously.
- 1 teaspoon vanilla extract: Brings warmth and a sweet aromatic note.
- 1/2 teaspoon almond extract: A lovely hint of nutty flavor that elevates the blueberries.
- 1 cup blueberries: The star fruit—fresh, juicy bursts of sweetness throughout each bite.
- Turbinado sugar (optional): A sparkling crunch on top that adds texture and a touch of elegance.
How to Make Nana’s Best Blueberry Muffins Recipe
Step 1: Preheat and Prepare the Muffin Pan
Begin by heating your oven to 375°F. Line a 12-cup muffin pan with muffin liners or generously spray each cup with nonstick cooking spray—this will make removing the muffins a breeze later on.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Getting these combined helps ensure your muffins rise evenly and develop that classic fluffy texture.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk the vegetable oil, sour cream, eggs, vanilla extract, and almond extract until smooth. These wet ingredients bring moisture and complementary flavors that are essential to Nana’s Best Blueberry Muffins Recipe.
Step 4: Bring It All Together
Carefully fold the wet mixture into the dry, stirring just until everything is moistened. Don’t over-mix—the batter should stay a bit lumpy to keep your muffins light and tender. Gently fold in the blueberries to avoid bursting them everywhere.
Step 5: Fill the Muffin Cups and Sprinkle Sugar
Divide the batter evenly among the 12 muffin cups and sprinkle the tops with turbinado sugar if you like that satisfying little crunch and sparkle on top. This little touch gives them a bakery-quality finish.
Step 6: Bake Until Golden
Bake in your preheated oven for 25 to 30 minutes, or until golden brown. To check doneness, insert a toothpick into the center of a muffin—it should come out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
How to Serve Nana’s Best Blueberry Muffins Recipe
Garnishes
While these muffins shine on their own, a pat of butter melting on a warm muffin or a light dusting of powdered sugar can elevate them instantly. Fresh blueberry slices on top add a pretty, inviting look for guests or family breakfasts.
Side Dishes
Pair these muffins with a hot cup of coffee or tea for the ultimate cozy experience. They also beautifully complement a bowl of mixed fruit or a fresh smoothie for a wholesome start to the day.
Creative Ways to Present
Serve Nana’s Best Blueberry Muffins Recipe stacked on a rustic wooden board with little bowls of honey, cream cheese, or homemade jam—making it a delightful spread for brunch or gatherings. Wrap individual muffins in parchment paper tied with twine for charming gifts or picnic packs.
Make Ahead and Storage
Storing Leftovers
Store your leftover muffins in an airtight container at room temperature for up to three days to keep them soft and flavorful. Avoid refrigeration as it can dry them out quickly.
Freezing
These muffins freeze wonderfully. Wrap them individually in plastic wrap and place them in a freezer-safe bag. They’ll maintain their freshness for up to three months—perfect for baking ahead and enjoying later!
Reheating
To enjoy frozen or refrigerated muffins, simply warm them in the microwave for about 20 seconds or pop them in a 350°F oven for 5 minutes. This restores their softness and that fresh-baked aroma you crave.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just fine—just be sure not to thaw them before mixing to prevent turning your batter blue and watery. Fold them in frozen for the best results.
What if I don’t have sour cream on hand?
You can substitute sour cream with Greek yogurt or buttermilk. These options also add the same tangy moisture that makes Nana’s Best Blueberry Muffins Recipe so irresistible.
How do I avoid blueberries sinking to the bottom?
Coating the blueberries lightly in flour before folding them in helps suspend them evenly throughout the batter instead of sinking.
Can I make these muffins dairy-free?
Yes! Using a dairy-free yogurt instead of sour cream and a plant-based milk alternative can make these muffins suitable for a dairy-free diet without sacrificing flavor.
Why is it important not to over-mix the batter?
Over-mixing develops gluten, which can make muffins tough and dense. Keeping a few lumps in the batter ensures your muffins will be tender, soft, and delightfully airy.
Final Thoughts
There you have it—that warm and inviting recipe that has earned its place in hearts everywhere: Nana’s Best Blueberry Muffins Recipe. These muffins are perfect for cozy mornings or anytime you want a comforting, fruity treat baked with love. I truly hope you enjoy making and sharing them as much as I do. So grab your mixing bowl, those fresh blueberries, and get ready to create something truly special!
Print
Nana’s Best Blueberry Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Baking
- Method: Baking
- Cuisine: American
Description
Nana’s Best Blueberry Muffins are moist, fluffy, and packed with fresh blueberries, offering a perfect balance of sweetness and a hint of almond flavor. These classic homemade muffins are easy to prepare, making them a delightful treat for breakfast or snack time.
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
Additional
- 1 cup blueberries
- Turbinado sugar (optional, for sprinkling on top)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with cupcake or muffin liners or spray the cups with nonstick cooking spray to prevent sticking. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, baking powder, and baking soda until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, sour cream, eggs, vanilla extract, and almond extract until smooth and well incorporated.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently fold together until just combined; the batter will still be lumpy, so avoid over-mixing to ensure tender muffins.
- Fold in Blueberries: Carefully fold in the fresh blueberries, distributing them evenly throughout the batter.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. If desired, sprinkle a little turbinado sugar on top of each muffin for a crunchy, sweet crust.
- Bake: Bake the muffins in the preheated oven for 25 to 30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Do not over-mix the batter; lumps are okay to keep the muffins tender.
- Using fresh or frozen blueberries works well; if using frozen, do not thaw to avoid blue streaks in the batter.
- Sprinkling turbinado sugar on top creates a pleasant crunch but is optional.
- These muffins freeze well; store in an airtight container or freezer bag for up to 2 months.
- For a dairy-free version, substitute sour cream with a vegan yogurt alternative and use an appropriate oil.
