If you have a soft spot for classic baked goods with a fresh, fruity twist, then you are in for a treat with Nana’s Best Blueberry Muffins Recipe. This beloved recipe combines the perfect balance of tender crumb, sweet bursts of juicy blueberries, and just the right hint of almond to make every bite feel like a warm hug from Nana herself. Whether you’re starting your morning or enjoying an afternoon snack, these muffins are a delightful way to bring a little sunshine into your day.
Ingredients You’ll Need
Getting these muffins just right is all about using simple, everyday ingredients that each play a vital role. From the flour which gives structure to the moistness provided by sour cream, every component contributes to the unforgettable texture and flavor.
- 2 cups all-purpose flour: The foundation of the muffins, providing the perfect crumb.
- 1 cup sugar: Sweetens the batter for that classic muffin flavor without overpowering the blueberries.
- 1/2 teaspoon salt: Balances the sweetness and enhances the other flavors.
- 1 teaspoon baking powder: Helps the muffins rise to tender, fluffy heights.
- 1/2 teaspoon baking soda: Works alongside baking powder to achieve the ideal texture with a slight lift.
- 1/2 cup vegetable oil: Keeps the muffins moist and soft long after baking.
- 1 cup sour cream: Adds a delightful tang and richness that makes these muffins extra special.
- 2 large eggs: Bind everything together and add a tender crumb.
- 1 teaspoon vanilla extract: Infuses the batter with warm, inviting aroma and flavor.
- 1/2 teaspoon almond extract: A subtle touch that elevates the blueberry’s natural sweetness.
- 1 cup blueberries: Fresh or frozen, these little bursts of juicy goodness make the muffins sing.
- Turbinado sugar (optional): Sprinkled on top for a slight crunch and pretty sparkle.
How to Make Nana’s Best Blueberry Muffins Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly spray it with nonstick cooking spray. This simple first step sets you up for perfectly formed muffins that slide out easily once baked.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Combining these ingredients well helps distribute the leaveners evenly, ensuring that each muffin rises beautifully and has an even crumb.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the oil, sour cream, eggs, vanilla extract, and almond extract until smooth and well blended. The sour cream is the secret to keeping these muffins moist and tender.
Step 4: Fold Wet into Dry
Pour the wet ingredients into the dry ingredients and gently fold them together just until the flour is moistened. It’s important not to over-mix here; a few lumps are perfect and help keep your muffins light and fluffy.
Step 5: Incorporate the Blueberries
Carefully fold the blueberries into the batter, coating them gently to prevent bursting. This step ensures every muffin is studded with flavorful pockets of fruit.
Step 6: Fill and Bake
Divide the batter evenly into the prepared muffin cups. If you love a little added crunch, sprinkle a bit of turbinado sugar on top of each muffin. Bake for 25 to 30 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
Step 7: Cool and Enjoy
Once baked, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and helps them hold their shape.
How to Serve Nana’s Best Blueberry Muffins Recipe
Garnishes
A simple dusting of powdered sugar or a light brush of melted butter can elevate the muffins just before serving. For a touch of elegance, add a sprig of fresh mint or a few extra blueberries on the side.
Side Dishes
Serve these muffins alongside a cup of freshly brewed coffee or a steaming mug of tea for the perfect morning pairing. They also complement a creamy yogurt or fresh fruit salad wonderfully for a balanced breakfast or snack.
Creative Ways to Present
Try serving your Nana’s Best Blueberry Muffins Recipe warm with a dollop of whipped cream or a smear of lemon curd on top. For gatherings, arrange them on a rustic wooden board with small bowls of honey and butter for guests to customize their bites.
Make Ahead and Storage
Storing Leftovers
Keep any leftover muffins in an airtight container at room temperature for up to two days. This keeps them soft and fresh, just like the day they were baked.
Freezing
If you want to enjoy these treats later, freeze the muffins individually wrapped in plastic wrap and stored in a freezer-safe bag. They will keep well for up to three months without losing flavor or texture.
Reheating
To warm frozen or stored muffins, pop them in the microwave for about 15-20 seconds or place them in a preheated 350°F oven for 5 to 7 minutes. This brings back that freshly baked warmth and softness instantly.
FAQs
Can I use frozen blueberries for Nana’s Best Blueberry Muffins Recipe?
Absolutely! Frozen blueberries work wonderfully; just fold them in gently while still frozen to prevent the batter from turning blue.
What can I substitute for sour cream?
You can substitute sour cream with plain Greek yogurt or buttermilk to maintain that tender, moist texture.
Why shouldn’t I over-mix the batter?
Over-mixing develops gluten in the flour, leading to tough muffins. Folding just until combined keeps them light and tender.
Is turbinado sugar necessary?
No, turbinado sugar is optional but adds a lovely crunch and subtle sweetness on top. You can skip it or replace it with regular sugar if preferred.
Can I make these muffins gluten-free?
With some adjustments like using a gluten-free flour blend, you can make a version suitable for gluten sensitivities, though texture might vary slightly.
Final Thoughts
There’s something truly special about Nana’s Best Blueberry Muffins Recipe that makes it a timeless favorite. Its effortless mix of simple ingredients and straightforward steps yields muffins that feel both comforting and a little bit magical. I encourage you to bake a batch soon—your kitchen will thank you, and those first warm bites will remind you why this recipe is a keeper for life.
Print
Nana’s Best Blueberry Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
Description
Nana’s Best Blueberry Muffins are moist, tender, and bursting with fresh blueberries. These muffins combine the perfect balance of sweetness with a hint of almond and vanilla extract, topped with an optional crunchy turbinado sugar crust for added texture. Perfect for breakfast, snacks, or brunch, these muffins are easy to prepare and ideal for feeding a crowd.
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
- 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 liners or spray with nonstick cooking spray to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together all-purpose flour, sugar, salt, baking powder, and baking soda until evenly combined.
- Mix wet ingredients: In a separate bowl, whisk together vegetable oil, sour cream, eggs, vanilla extract, and almond extract until smooth and blended.
- Combine mixtures and fold in blueberries: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or spoon until the flour is just moistened. Avoid overmixing—the batter should be slightly lumpy. Carefully fold in the blueberries to evenly distribute them.
- Fill muffin cups and add topping: Evenly divide the batter into the 12 prepared muffin cups. If desired, sprinkle a small amount of turbinado sugar over the tops for a sweet, crunchy finish.
- Bake and cool: Bake in the preheated oven for 25 to 30 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter; a few lumps are okay to keep muffins tender.
- Fresh or frozen blueberries both work well. If using frozen, do not thaw before folding into the batter.
- Turbinado sugar topping is optional but adds a delightful crunch and sweetness.
- Make sure to let the muffins cool slightly before removing from the pan to prevent crumbling.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
