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
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 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.
