There is something truly comforting about biting into homemade blueberry muffins, and Nana’s Best Blueberry Muffins Recipe is the ultimate way to bring that warm, nostalgic feeling straight to your kitchen. These muffins are bursting with juicy blueberries and a tender crumb, combining simple pantry staples with a touch of almond extract for a subtle, delightful twist. Whether you’re enjoying them fresh from the oven or sharing with family over coffee, this recipe promises a moist, flavorful experience that feels like a hug in muffin form.
Ingredients You’ll Need
Gathering these straightforward ingredients is all you need to whip up Nana’s Best Blueberry Muffins Recipe. Each component plays a key role: from the fluffy texture lent by the baking powder to the luscious moisture added by sour cream, and not to forget the star of the show, the blueberries themselves.
- 2 cups all-purpose flour: The foundation providing structure and the perfect crumb.
- 1 cup sugar: Adds sweetness and helps achieve a beautiful golden top.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering.
- 1 teaspoon baking powder: Gives the muffins that ideal rise and fluffiness.
- 1/2 teaspoon baking soda: Works alongside baking powder to balance the acidity of the sour cream.
- 1/2 cup vegetable oil: Keeps the muffins moist and tender.
- 1 cup sour cream: Adds richness and a subtle tang for extra depth.
- 2 large eggs: Bind everything together and contribute to the muffins’ soft texture.
- 1 teaspoon vanilla extract: Provides a warm, familiar aroma and flavor.
- 1/2 teaspoon almond extract: Introduces a fragrant, nutty note that lifts the blueberries beautifully.
- 1 cup blueberries: The juicy bursts of fruit that make every bite special.
- Turbinado sugar (optional): Adds a lovely crunchy topping for visual appeal and texture contrast.
How to Make Nana’s Best Blueberry Muffins Recipe
Step 1: Prepare Your Oven and Pan
First things first—preheat your oven to 375°F so it’s nice and hot for baking. Line a 12-cup muffin pan with liners or give it a good spray with nonstick cooking spray. This little effort now ensures your muffins will come out easily after baking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. This step evenly distributes the rising agents and seasoning, setting the base for fluffy, flavorful muffins.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the vegetable oil, sour cream, eggs, vanilla extract, and almond extract until they’re smooth and blended. The mix sounds simple but brings richness, moisture, and that lovely vanilla-almond essence into the muffins.
Step 4: Bring It All Together
Pour the wet ingredients into the dry ingredients and gently fold them together just until the flour disappears. Resist the temptation to over-mix; a few lumps are perfectly fine and will help keep the muffins tender. Then carefully fold in the blueberries so they’re evenly spread without smashing.
Step 5: Fill the Muffin Cups and Add Crunch
Divide the batter evenly among the 12 muffin cups. For an extra touch of magic, sprinkle the tops lightly with turbinado sugar if you want that crispy, sparkling crust that adds a fantastic texture contrast.
Step 6: Bake and Cool
Bake in the preheated oven for 25 to 30 minutes until the muffins turn golden brown and a toothpick poked into the center comes out clean. Once done, let them cool for about 5 minutes in the pan before transferring to a wire rack. This cooling step helps keep the muffins from becoming soggy.
How to Serve Nana’s Best Blueberry Muffins Recipe
Garnishes
These muffins are charming enough on their own, but you can elevate them with a simple pat of butter melting into the warm tops. A light dusting of powdered sugar or a drizzle of honey can add an elegant and sweet finish for special occasions.
Side Dishes
Pair these muffins with a creamy bowl of yogurt or a fresh fruit salad for a balanced breakfast or brunch. They also complement a hot cup of coffee or tea perfectly, making the morning routine feel like a treat.
Creative Ways to Present
For a fun twist, serve the muffins cut in half with a smear of cream cheese or a dollop of lemon curd inside. If you’re making them for a gathering, arrange them on a pretty platter lined with fresh mint leaves and scattered blueberries to showcase their vibrant beauty.
Make Ahead and Storage
Storing Leftovers
Store leftover muffins in an airtight container at room temperature for 3 to 4 days to keep them soft and fresh. Avoid refrigeration as it can dry them out and diminish that perfect tender crumb Nana’s Best Blueberry Muffins Recipe is known for.
Freezing
If you want to save muffins for later, freeze them individually wrapped in plastic wrap and placed in an airtight bag for up to 2 months. This way, you can enjoy a homemade treat any time without sacrificing flavor or texture.
Reheating
To bring frozen or stored muffins back to their fresh-baked glory, microwave them for about 15 to 20 seconds or warm in a 350°F oven for 5 minutes. This little reheating trick revives the muffin’s softness and amplifies the blueberry aroma.
FAQs
Can I use frozen blueberries for this recipe?
Absolutely! Frozen blueberries work wonderfully in Nana’s Best Blueberry Muffins Recipe. Just add them straight into the batter without thawing to prevent the muffins from turning purple and ensure the batter doesn’t get too watery.
What is the purpose of the almond extract?
The almond extract adds a subtle, fragrant nuttiness that complements the blueberries beautifully, giving the muffins a distinctive and slightly sophisticated flavor that makes them stand out.
Can I substitute sour cream with something else?
Yes, you can replace sour cream with plain Greek yogurt or buttermilk in equal amounts. These substitutes will maintain the moisture and slight tang that sour cream contributes to the texture and flavor.
How do I prevent the blueberries from sinking to the bottom?
To keep blueberries suspended evenly, toss them lightly in flour before folding into the batter. This coating helps them stay distributed throughout the muffin instead of sinking.
Is turbinado sugar necessary?
Turbinado sugar is optional but highly recommended for the delightful crunchy topping it creates. If you don’t have it, you can skip it or use coarse sugar to get a similar effect.
Final Thoughts
There’s nothing quite like homemade muffins fresh from the oven, and Nana’s Best Blueberry Muffins Recipe is a heartfelt classic that brings joy and warmth into every bite. Whip up a batch to share with loved ones or enjoy them as a special breakfast treat—you’ll find this recipe easy to love and impossible to resist.
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Nana’s Best Blueberry Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Description
Nana’s Best Blueberry Muffins are moist, tender, and bursting with juicy blueberries. Made with a simple blend of flour, sugar, sour cream, and a hint of almond extract, these muffins offer a deliciously sweet breakfast or snack option with a lightly crisp turbinado sugar topping.
Ingredients
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 Toppings
- 1 cup blueberries
- Turbinado sugar (optional, for sprinkling on top)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with cupcake or muffin liners, or alternatively spray the cups 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 well combined.
- Mix Wet Ingredients: In another bowl, whisk together the vegetable oil, sour cream, eggs, vanilla extract, and almond extract until smooth and fully incorporated.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently fold the mixtures together until the dry ingredients are just moistened. Be careful not to over-mix; a few lumps are normal.
- Fold in Blueberries: Gently fold the blueberries into the batter, ensuring they are evenly distributed throughout.
- Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups. If desired, sprinkle a small amount of turbinado sugar on top of each muffin for a lightly crunchy, sweet topping.
- 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: 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
- Do not over-mix the batter to keep the muffins light and tender; lumps in the batter are fine.
- Using fresh or frozen blueberries both work well; if using frozen, do not thaw to prevent batter from turning blue.
- Turbinado sugar on top is optional but adds a pleasant crunch and sweetness.
- Make sure to spray or line your muffin pan to prevent sticking.
- These muffins are best enjoyed within 2 days but can be stored in an airtight container at room temperature.
