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
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) 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.
