Description
Nana’s Best Blueberry Muffins are delightfully moist and tender, bursting with juicy blueberries and lightly sweetened with a touch of almond and vanilla extracts. These classic muffins are perfect for breakfast or a sweet snack, featuring a delicate crumb and optional turbinado sugar topping for a subtle crunch.
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
Other
- 1 cup blueberries
- Turbinado sugar (optional, for sprinkling)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with cupcake or muffin liners or spray the cups 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 to evenly combine the leavening agents and seasonings.
- Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, sour cream, eggs, vanilla extract, and almond extract until smooth and fully incorporated.
- Combine Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Gently fold the mixtures together just until the dry ingredients are moistened. Avoid over-mixing to keep the muffins tender; some lumps in the batter are fine. Carefully fold in the blueberries to distribute them evenly.
- Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups. Optionally, sprinkle a small amount of turbinado sugar on top of each muffin for added texture and a subtle sweetness.
- Bake: Place the muffin pan in the preheated oven and bake for 25 to 30 minutes, until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
- Cool: After baking, allow the muffins to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to ensure muffins remain tender and fluffy.
- Using fresh or frozen blueberries is fine; if using frozen, fold them in gently to avoid coloring the batter.
- Turbinado sugar on top adds a nice crunch and a subtle molasses flavor but is optional.
- For a dairy-free variation, substitute sour cream with a plant-based yogurt or dairy-free sour cream alternative.
- Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
