If you are looking for a cozy, flavorful treat that tastes like a warm hug in muffin form, you have to try Nana’s Best Blueberry Muffins Recipe. These muffins are the perfect balance of tender crumb and juicy blueberries, made even better by just the right hints of vanilla and almond. This recipe is a true classic that brings a bit of nostalgia with every bite, making it a favorite for family breakfasts, afternoon snacks, or any time you crave a homemade baked good that feels like it came straight from Nana’s kitchen.
Ingredients You’ll Need
The beauty of Nana’s Best Blueberry Muffins Recipe lies in the simplicity and quality of the ingredients. Each one plays an essential role in providing the rich texture, slight sweetness, and that irresistible blueberry burst you’re craving.
- 2 cups all-purpose flour: The foundation that creates the perfect tender crumb for the muffins.
- 1 cup sugar: Adds just enough sweetness to balance the tart blueberries.
- 1/2 teaspoon salt: Enhances all the flavors and keeps the sweetness in check.
- 1 teaspoon baking powder: Helps the muffins rise beautifully and get fluffy.
- 1/2 teaspoon baking soda: Works with the sour cream to create a light, airy texture.
- 1/2 cup vegetable oil: Keeps the muffins moist without weighing them down.
- 1 cup sour cream: Adds a creamy tang and richness that makes these muffins special.
- 2 large eggs: Bind everything together and provide structure.
- 1 teaspoon vanilla extract: Brings warm, comforting flavor to the batter.
- 1/2 teaspoon almond extract: Adds a subtle, nutty aroma that makes these muffins irresistible.
- 1 cup blueberries: Fresh or frozen, they add bursts of juicy sweetness in every bite.
- Turbinado sugar (optional): Sprinkled on top for a delicate crunch and pretty sparkle.
How to Make Nana’s Best Blueberry Muffins Recipe
Step 1: Prepare Your Equipment
Start by preheating your oven to 375 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners or give it a generous spray with nonstick cooking spray. This simple prep step ensures your muffins will pop out beautifully and bake evenly.
Step 2: Mix the Dry Ingredients
Whisk together the flour, sugar, salt, baking powder, and baking soda in a large bowl. This dry mixture forms the backbone of the batter, making sure your muffins have the right lift and texture.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the vegetable oil, sour cream, eggs, vanilla extract, and almond extract until smooth. This mixture adds moisture and flavor, creating that luscious, tender crumb you’ll love.
Step 4: Bring It All Together
Pour the wet ingredients into the dry ingredients and gently fold with a spatula just until everything is moistened. Be careful not to over-mix; a few lumps are perfectly fine and will keep your muffins light. Carefully fold in the blueberries so they’re evenly distributed without bursting too much.
Step 5: Fill the Muffin Cups
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. For an extra touch of texture and sweetness, sprinkle a light dusting of turbinado sugar on top of each muffin before baking.
Step 6: Bake to Perfection
Bake in the preheated oven for 25 to 30 minutes, until the muffins are golden brown and a toothpick inserted in the center comes out clean. Once out of the oven, let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely. This cooling step is important for setting the muffins’ structure.
How to Serve Nana’s Best Blueberry Muffins Recipe
Garnishes
A simple dusting of powdered sugar or an extra sprinkle of turbinado sugar right before serving adds a lovely sparkle and crunch. You can also add a few fresh blueberries on top for that fresh-picked look.
Side Dishes
These muffins pair beautifully with a pat of butter or a spread of cream cheese. Pair with a hot cup of coffee, tea, or even a fresh fruit smoothie to round out your breakfast or snack time.
Creative Ways to Present
For a fun twist, serve these muffins warm with a small bowl of whipped cream or vanilla yogurt on the side for dipping. They also make adorable picnic treats or additions to brunch buffets, where you can let guests top with honey, jams, or nut butters.
Make Ahead and Storage
Storing Leftovers
If you have any muffins left over, store them in an airtight container at room temperature for up to three days. This keeps them soft and fresh, perfect for grabbing on the go.
Freezing
Want to keep your Nana’s Best Blueberry Muffins Recipe on hand longer? Freeze cooled muffins wrapped individually in plastic wrap and then placed in a freezer-safe bag. They’ll keep well for up to three months in the freezer.
Reheating
To enjoy muffins fresh from the freezer, thaw at room temperature for about an hour or pop them in the microwave for 20 to 30 seconds. For a slightly crisp top, you can also warm them briefly in a 350-degree oven for 5 to 7 minutes.
FAQs
Can I use frozen blueberries in Nana’s Best Blueberry Muffins Recipe?
Absolutely! Frozen blueberries work just as well as fresh ones; just make sure not to thaw them before adding to the batter to prevent discoloring and excess moisture.
What can I substitute for sour cream?
If you don’t have sour cream on hand, Greek yogurt is a great substitute that maintains the texture and tanginess of the muffins.
Can I make these muffins gluten-free?
Yes! Use a 1-to-1 gluten-free baking flour blend to replace all-purpose flour, but be sure it contains xanthan gum for proper texture.
Why should I avoid over-mixing the batter?
Over-mixing develops gluten which makes muffins tough. Folding gently and stopping when dry ingredients are just moistened ensures a tender crumb and perfect rise.
Is turbinado sugar necessary?
Not at all. Turbinado sugar adds a crunchy texture and pretty sparkle on top, but the muffins are delicious without it too. It’s just a lovely optional touch.
Final Thoughts
There is something truly special about Nana’s Best Blueberry Muffins Recipe — from the joyful aroma filling your kitchen while baking to the delightful burst of blueberries in every bite. Whether you’re making them to share with loved ones or simply treating yourself, these muffins will quickly become a cherished favorite. So grab your mixing bowls and get ready to bake some warmth and happiness into your day!
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 soft, moist, and bursting with fresh blueberries. These classic homemade muffins feature a perfect balance of sweetness and tang from sour cream, enhanced by subtle vanilla and almond extracts. With a lightly crunchy turbinado sugar topping, they make a delightful breakfast or snack treat sure to please the whole family.
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
Additional Ingredients
- 1 cup blueberries
- Turbinado sugar (optional, for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with cupcake liners or generously spray the muffin cups with nonstick cooking spray to prevent sticking. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, baking powder, and baking soda until well combined, ensuring an even distribution of leavening agents.
- Mix Wet Ingredients: In a separate bowl, whisk the vegetable oil, sour cream, eggs, vanilla extract, and almond extract together until the mixture is smooth and homogeneous.
- Combine Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently fold the two together just until the flour is moistened. It’s important not to overmix; a few lumps in the batter are fine. Carefully fold in the blueberries to evenly distribute without crushing them.
- Fill Muffin Cups: Evenly spoon or scoop the batter into the prepared muffin cups, filling each about three-quarters full. If using, sprinkle a small amount of turbinado sugar on top of each muffin to add a slight crunch and sweetness.
- Bake: Place the muffin pan in the preheated oven and bake for 25 to 30 minutes. The muffins are done when they turn golden brown and a toothpick inserted into the center comes out clean.
- Cool: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer the muffins to a wire rack to cool completely or serve warm.
Notes
- Do not overmix the batter to avoid dense, tough muffins; gentle folding is key.
- Fresh or frozen blueberries can be used; if frozen, do not thaw to prevent color bleeding.
- Turbinado sugar topping is optional but adds a lovely texture and appearance.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- For a dairy-free version, substitute sour cream with vegan yogurt and use a suitable egg replacer.
