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
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 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.
