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
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
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.
