Description
Nana’s Best Blueberry Muffins are a delightful homemade treat featuring tender, moist muffins bursting with fresh blueberries. Made with simple pantry staples and a touch of almond extract for subtle warmth, these muffins are perfect for breakfast, snack time, or dessert. The optional turbinado sugar sprinkled on top adds a light crunch and sweetness to the golden-brown tops, making them irresistible for muffin lovers of all ages.
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
- 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 well with nonstick cooking spray. Set the pan aside to be ready for the batter.
- Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, salt, baking powder, and baking soda. Whisk these ingredients together until evenly blended.
- Combine wet ingredients: In a separate bowl, whisk together the vegetable oil, sour cream, eggs, vanilla extract, and almond extract until smooth and fully combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Carefully fold the mixture together until the dry ingredients are just moistened. Avoid over-mixing to keep the muffins tender; a few lumps in the batter are fine.
- Fold in blueberries: Gently fold the blueberries into the batter, distributing them evenly without breaking them up too much.
- Fill muffin cups: Divide the batter evenly among the 12 muffin cups. If desired, sprinkle the tops of each muffin with a little turbinado sugar for extra sweetness and a slight crunch.
- Bake: Place the muffin pan in the preheated oven and bake for 25 to 30 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely or serve warm.
Notes
- Do not over-mix the batter to ensure the muffins stay light and fluffy.
- Fresh or frozen blueberries can be used; if using frozen, fold them in directly from frozen without thawing.
- The almond extract adds a subtle depth of flavor but can be omitted if desired.
- Turbinado sugar on top is optional but adds a nice crunchy texture and sweetness.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
