If you’re on the hunt for a muffin recipe that combines tender crumb, juicy bursts of fresh blueberries, and just the right touch of sweetness, you’ve stumbled upon a true treasure. Nana’s Best Blueberry Muffins Recipe is my go-to treat for cozy mornings, afternoon pick-me-ups, or anytime you want a little homemade magic. The combination of sour cream and almond extract creates a moist, flavorful bite that feels like a hug in muffin form. These muffins are more than just delicious; they’re a celebration of simple ingredients coming together to make something truly special.
Ingredients You’ll Need
Getting the ingredients right is key to making Nana’s Best Blueberry Muffins Recipe shine. Each element plays a crucial role in creating the muffins’ perfect texture, flavor, and that lovely golden color you’ll see after baking.
- 2 cups all-purpose flour: The sturdy base that provides structure without weighing the muffins down.
- 1 cup sugar: Adds sweetness and helps with browning as the muffins bake.
- 1/2 teaspoon salt: Enhances the other flavors and balances the sweetness.
- 1 teaspoon baking powder: A leavening agent that gives the muffins a gentle rise.
- 1/2 teaspoon baking soda: Works with sour cream to make the muffins tender and light.
- 1/2 cup vegetable oil: Keeps the muffins moist and soft throughout.
- 1 cup sour cream: Adds a tangy richness that’s key to the texture and flavor.
- 2 large eggs: Help bind everything together and contribute to the muffins’ fluffiness.
- 1 teaspoon vanilla extract: Brings warmth and depth to the flavor.
- 1/2 teaspoon almond extract: A subtle nutty note that sets these muffins apart.
- 1 cup blueberries: Fresh or frozen, these little fruity pops make every bite delightful.
- Turbinado sugar (optional): For sprinkling on top, adding a bit of sparkle and crunch.
How to Make Nana’s Best Blueberry Muffins Recipe
Step 1: Prepare Your Oven and Muffin Pan
Start by preheating your oven to 375°F. This warmth will give your muffins the perfect rise and golden color. Line a 12-cup muffin pan with liners, or spray the cups with nonstick cooking spray to avoid any sticky situations later.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, sugar, salt, baking powder, and baking soda. This ensures everything is evenly distributed so your muffins bake uniformly fluffy.
Step 3: Whisk Together the Wet Ingredients
In a separate bowl, combine the vegetable oil, sour cream, eggs, vanilla extract, and almond extract. Whisk these together until smooth and well incorporated, which will give your muffins a luscious texture.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry mix and gently fold together until just combined. Be careful not to over-mix; a few lumps are perfectly fine because overworking the batter can make your muffins tough instead of tender. Then fold in the blueberries carefully to keep them from breaking up too much.
Step 5: Fill the Muffin Cups and Add Toppings
Divide the batter evenly among the 12 muffin cups. For an extra touch of sparkle and crunch, sprinkle a little turbinado sugar on top of each muffin before baking.
Step 6: Bake Until Perfectly Golden
Bake the muffins for 25 to 30 minutes. You’ll know they’re done when the tops turn golden brown and a toothpick inserted in the center comes out clean. Let them cool for about 5 minutes in the pan before transferring them to a wire rack.
How to Serve Nana’s Best Blueberry Muffins Recipe
Garnishes
While these muffins are wonderful on their own, adding a quick glaze made from powdered sugar and lemon juice can take them to the next level. Fresh mint leaves or extra blueberries on the side also add a pop of freshness and color that makes your presentation as appealing as the taste.
Side Dishes
Pairing your Nana’s Best Blueberry Muffins Recipe with a creamy vanilla yogurt or a dollop of whipped cream makes for a delightful breakfast or snack. They also go surprisingly well with savory options like scrambled eggs or a mild cheese platter, balancing sweet and savory flavors beautifully.
Creative Ways to Present
For brunch or a special occasion, serve these muffins in a decorative basket with colorful napkins and fresh flowers. Another fun idea is to cut the muffins in half and build mini blueberry muffin sandwiches with cream cheese or lemon curd for a playful treat that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover muffins in an airtight container at room temperature for up to 3 days. This helps keep them soft and fresh without drying out. If you want to keep them longer, refrigeration is an option but can sometimes make them a bit denser.
Freezing
For longer storage, freeze your muffins by wrapping them individually in plastic wrap and then placing them in a freezer-safe bag or container. They’ll keep well for up to 3 months. This way, you can enjoy Nana’s Best Blueberry Muffins Recipe anytime a craving strikes!
Reheating
To enjoy your muffins warm, simply thaw them at room temperature if frozen, then heat in the microwave for about 15 seconds or in a preheated 350°F oven for 5 to 7 minutes. This brings back the fresh-baked texture and flavor you love.
FAQs
Can I use frozen blueberries for Nana’s Best Blueberry Muffins Recipe?
Absolutely! Frozen blueberries work wonderfully and are a great option when fresh berries aren’t in season. Just fold them in gently without thawing to prevent turning the batter purple.
Can I substitute sour cream with yogurt?
Yes, plain Greek yogurt is a great substitute for sour cream. It keeps the muffins moist and adds a similar tangy flavor, though it might slightly alter the texture.
Why shouldn’t I overmix the batter?
Overmixing develops gluten in the flour, which can make muffins tough and dense instead of light and tender. Folding the ingredients until just combined ensures the best texture.
Can I add other fruits or nuts to this recipe?
Sure thing! Blueberries are classic, but feel free to experiment with raspberries, chopped strawberries, or even walnuts and pecans for added crunch and flavor.
What if I don’t have turbinado sugar for topping?
No worries! You can use regular granulated sugar or skip it altogether. The muffins will still be deliciously sweet and moist thanks to the batter.
Final Thoughts
There’s something truly comforting about baking Nana’s Best Blueberry Muffins Recipe, whether it’s the warm oven scents or the joy of sharing a batch with loved ones. This recipe is a keeper for a reason — it’s simple, scrumptious, and always hits the spot. I can’t wait for you to try it and make it a favorite in your kitchen, just like mine.
Print
Nana’s Best Blueberry Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Nana’s Best Blueberry Muffins are moist, tender, and bursting with fresh blueberries. Perfectly sweetened and textured with a hint of almond and vanilla, these classic muffins are easy to make and ideal for breakfast or a delightful snack.
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) and line a 12-cup muffin pan with cupcake or muffin liners, or alternatively, spray the cups with nonstick cooking spray. Set this aside while you prepare the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda to ensure these ingredients are evenly distributed throughout the batter.
- Combine Wet Ingredients: In a separate bowl, whisk together vegetable oil, sour cream, eggs, vanilla extract, and almond extract until smooth and well combined.
- Mix the Batter: Add the wet mixture to the dry ingredients. Gently fold the mixture together just until the dry ingredients are moistened; do not overmix, as a few lumps are acceptable. Carefully fold in the blueberries to avoid breaking them up.
- Fill Muffin Cups: Evenly divide the batter among the 12 prepared muffin cups. If desired, sprinkle a small amount of turbinado sugar on top of each muffin for added crunch and sweetness.
- Bake: Bake in the preheated oven for 25 to 30 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep muffins light and tender.
- Using fresh or frozen blueberries works well; if frozen, fold them in frozen to prevent color bleeding.
- Turbinado sugar on top adds a nice crunchy texture but is optional.
- You can substitute sour cream with plain yogurt for a slightly different texture.
- Muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.
