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

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 topping)

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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.