Description
Nana’s Best Blueberry Muffins are soft, moist, and packed with juicy blueberries. This easy-to-make muffin recipe features a tender crumb thanks to sour cream and a hint of almond extract for a subtle nutty flavor. Topped with a sprinkle of turbinado sugar for a delightful crunch, these muffins are perfect for breakfast, snacks, or brunch.
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 topping)
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 lightly with nonstick cooking spray. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, baking powder, and baking soda thoroughly to evenly distribute the leavening agents.
- Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, sour cream, eggs, vanilla extract, and almond extract until smooth and well combined.
- Combine Mixtures: Pour the wet mixture into the dry ingredients. Gently fold them together just until the dry ingredients are moistened. Avoid over-mixing to maintain a tender texture; it’s okay if there are a few lumps. Then fold in the blueberries carefully so they don’t burst.
- Fill Muffin Cups and Add Topping: Evenly distribute the batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle a little turbinado sugar on top of each muffin if you like an added crunchy sweetness.
- Bake: Place the muffin pan in the preheated oven and bake for 25 to 30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let muffins 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 overmix the batter; it helps keep the muffins light and fluffy.
- Using fresh or frozen blueberries works well, but if using frozen, fold them in directly without thawing and expect slightly longer baking time.
- If turbinado sugar is not available, granulated sugar can be used or omitted.
- These muffins freeze well; store baked muffins in an airtight container or freezer bag for up to 3 months.
