Description
Nana’s Best Blueberry Muffins are moist, tender, and bursting with fresh blueberries, making them the perfect sweet treat for breakfast or a snack. With a hint of almond and vanilla extracts, these classic muffins come together quickly and bake up golden brown, offering a delightful balance of sweet and tangy flavors.
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 Topping
- 1 cup blueberries
- Turbinado sugar (optional, for sprinkling on top)
Instructions
- Preheat and Prepare Muffin 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 aside to get ready for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, salt, baking powder, and baking soda until well combined. This ensures even distribution of the leavening agents and sugar.
- Combine Wet Ingredients: In another bowl, whisk the vegetable oil, sour cream, eggs, vanilla extract, and almond extract until smooth and thoroughly blended to form the wet base for the muffins.
- Combine Wet and Dry Mixtures: Add the wet ingredient mixture into the dry ingredient bowl. Gently fold the mixtures together just until the dry ingredients are moistened. Be careful not to over-mix; a few lumps are fine to keep the muffins tender.
- Fold in Blueberries: Carefully fold the blueberries into the batter, ensuring they are evenly distributed without crushing them.
- Fill Muffin Cups and Add Topping: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. If desired, sprinkle a small amount of turbinado sugar on top of each muffin to add a subtle crunch and sweetness.
- Bake Muffins: Bake in the preheated oven for 25 to 30 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
- Cool the Muffins: Allow the muffins to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely before serving or storing.
Notes
- Do not over-mix the batter to avoid dense muffins; it’s okay if the batter has some lumps.
- Use fresh or frozen blueberries; if using frozen, do not thaw before mixing to prevent the batter from turning purple and watery.
- Turbinado sugar is optional but adds a delightful crunchy texture on top.
- For a dairy-free version, substitute sour cream with a plant-based yogurt or sour cream alternative.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.
