Description
Nana’s Best Blueberry Muffins are moist, tender, and bursting with juicy blueberries in every bite. Made with a simple mix of all-purpose flour, sugar, sour cream, and vegetable oil, these muffins balance richness and sweetness perfectly. Subtle hints of vanilla and almond extracts enhance the flavor, and an optional sprinkle of turbinado sugar adds a beautifully crunchy top. Perfect for breakfast or a sweet snack, these muffins bake up golden brown and fluffy in just under an hour.
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
Additional Ingredients
- 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 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 they are well combined. This ensures even distribution of leavening agents and flavor.
- Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, sour cream, eggs, vanilla extract, and almond extract until the mixture is smooth and homogeneous.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients. Using a spatula, gently fold the mixtures together until the flour is just moistened. Avoid over-mixing; it’s okay to have a few lumps. Then fold in the blueberries carefully to prevent them from breaking.
- Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups. If desired, sprinkle a little turbinado sugar on top of each muffin for added 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 are golden brown on top and a toothpick inserted into the center comes out clean.
- Cool: Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Do not over-mix the batter; over-mixing can make the muffins tough and dense.
- Gently fold in the blueberries to avoid breaking them and discoloring the batter.
- Using turbinado sugar on top adds a delicious crunchy texture but is optional.
- Make sure the sour cream is at room temperature for best incorporation.
- You can substitute frozen blueberries, but do not thaw them to prevent the batter from turning purple.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
