Description
Nana’s Best Blueberry Muffins are moist, tender, and bursting with fresh blueberries. These classic muffins combine a perfect balance of sweetness and tanginess from sour cream and almond extract, making them an irresistible treat for breakfast or snack time.
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 Optional
- 1 cup blueberries
- Turbinado sugar (optional, for sprinkling on top)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with cupcake or muffin liners, or spray the cups lightly with nonstick cooking spray. Set aside to ensure readiness.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, baking powder, and baking soda thoroughly to distribute the leavening agents evenly.
- Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, sour cream, eggs, vanilla extract, and almond extract until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula just until the dry ingredients are moistened. Avoid over-mixing; a few lumps in the batter are okay for tender muffins.
- Fold in Blueberries: Carefully fold the fresh blueberries into the batter, distributing them evenly without breaking them up too much.
- Fill Muffin Cups and Add Topping: Divide the batter evenly among the 12 prepared muffin cups. If desired, sprinkle a little turbinado sugar on top of each muffin to add a crunchy, sweet topping.
- Bake: Place the 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 comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then transfer the muffins to a wire cooling rack to cool completely before serving to maintain texture and flavor.
Notes
- Do not over-mix the batter to keep the muffins light and tender.
- Using sour cream adds moisture and a slight tang to enhance flavor.
- Turbinado sugar on top is optional but adds a delightful crunchy texture.
- Fresh blueberries are best; if using frozen, do not thaw to prevent color bleeding into the batter.
- You can substitute vegetable oil with melted butter for a richer flavor.
