Description
Nana’s Best Blueberry Muffins are moist, tender, and packed with fresh blueberries. These homemade muffins feature a perfect balance of sweetness with a hint of almond extract and a slight crunch from optional turbinado sugar topping. Baked to golden perfection, they make an ideal breakfast treat or snack.
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 muffin pan: Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with cupcake or muffin liners, or grease the pan lightly 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 until evenly combined.
- Combine wet ingredients: In a separate bowl, whisk the vegetable oil, sour cream, eggs, vanilla extract, and almond extract until smooth and thoroughly mixed.
- Combine wet and dry mixtures: Pour the wet mixture into the dry ingredients. Fold gently with a spatula just until the dry ingredients are moistened. Avoid over-mixing to keep muffins tender; a few lumps are fine.
- Fold in blueberries: Gently fold the blueberries into the batter, taking care not to crush them.
- Fill muffin cups and add topping: Evenly divide the batter among the 12 muffin cups. If desired, sprinkle a light layer of turbinado sugar on top of each muffin for added sweetness and texture.
- Bake muffins: Place the muffin pan in the preheated oven. Bake for 25 to 30 minutes or until 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 before serving.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent the batter from turning purple.
- Do not over-mix batter to maintain a light and fluffy texture.
- Turbinado sugar topping is optional but adds a pleasant crunch and sweetness.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For dairy-free option, substitute sour cream with a non-dairy yogurt or sour cream alternative.
