If you’re searching for that perfect muffin recipe that tastes like a warm hug from Nana herself, look no further than Nana’s Best Blueberry Muffins Recipe. These soft, moist muffins are bursting with juicy blueberries and have just the right amount of sweetness and tang from sour cream and almond extract. Every bite offers a delightful balance of texture and flavor, making these muffins ideal for breakfast, snack time, or as a comforting treat anytime you crave something special. Trust me, once you try Nana’s Best Blueberry Muffins Recipe, it might just become your go-to recipe for blueberry muffins forever.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a crucial role in achieving the delicious texture, flavor, and appearance of these muffins. From the all-purpose flour that provides structure to the fresh blueberries delivering juicy bursts of natural sweetness, everything comes together beautifully to create a truly unforgettable muffin.
- 2 cups all-purpose flour: The base that gives your muffins their perfect crumb and structure.
- 1 cup sugar: Adds the sweetest touch without overpowering the natural blueberry flavor.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 teaspoon baking powder: Helps the muffins rise fluffy and light.
- 1/2 teaspoon baking soda: Works with the sour cream for perfect leavening and tenderness.
- 1/2 cup vegetable oil: Keeps the muffins moist and tender, preventing dryness.
- 1 cup sour cream: Adds richness and a subtle tang for depth of flavor.
- 2 large eggs: Bind the ingredients and enrich the texture.
- 1 teaspoon vanilla extract: Brings warm, comforting notes to the batter.
- 1/2 teaspoon almond extract: A subtle, sweet aroma that lifts the blueberry taste.
- 1 cup blueberries: The star of the show, bursting with juicy goodness in every bite.
- Turbinado sugar (optional): Sprinkled on top adds a delightful crunch and sparkle.
How to Make Nana’s Best Blueberry Muffins Recipe
Step 1: Prepare Your Oven and Muffin Pan
Set your oven to 375°F and line a 12-cup muffin pan with liners or generously spray with nonstick cooking spray. This step ensures your muffins come out cleanly and with those adorable tops Nana always loved.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. The combination of these dry ingredients creates the perfect balance for a tender crumb and just enough lift.
Step 3: Whisk the Wet Ingredients
In a separate bowl, blend the vegetable oil, sour cream, eggs, vanilla extract, and almond extract until smooth. This mixture brings moisture, richness, and lovely flavor notes to the muffins.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry and gently fold together until just combined. A few lumps are perfectly fine— this step is key to keeping your muffins tender instead of tough from overmixing. Then, carefully fold in the blueberries so they remain whole and juicy.
Step 5: Fill the Muffin Cups
Divide the batter evenly among the muffin cups, filling each about two-thirds full. If you like a bit of crunchy sweetness, sprinkle a little turbinado sugar on top of each muffin before baking.
Step 6: Bake Until Golden Perfection
Bake the muffins for 25 to 30 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let them cool in the pan for about 5 minutes, then remove to a wire rack to cool completely.
How to Serve Nana’s Best Blueberry Muffins Recipe
Garnishes
While these muffins are delightful as they are, a simple dusting of powdered sugar or a light spread of softened butter can elevate them even more. You can also drizzle a bit of honey or maple syrup for an extra touch of sweetness that complements the blueberries wonderfully.
Side Dishes
Pair these muffins with a hot cup of coffee or tea for a classic breakfast experience. They also go wonderfully alongside fresh fruit salad or a dollop of yogurt for a wholesome brunch spread. Nana’s muffins truly shine in the company of simple, fresh sides.
Creative Ways to Present
For a charming twist, serve these muffins with a small bowl of whipped cream cheese mixed with a touch of lemon zest. You could also create a mini muffin sandwich by splitting them and adding cream cheese or nut butter. These creative presentations offer fun ways to enjoy Nana’s Best Blueberry Muffins Recipe beyond the ordinary.
Make Ahead and Storage
Storing Leftovers
If you have any muffins left (though it’s hard to resist!), keep them in an airtight container at room temperature for up to three days. This keeps the muffins moist and fresh, just like on day one.
Freezing
Want to make Nana’s Best Blueberry Muffins Recipe ahead of time? Wrap each muffin individually in plastic wrap and store in a freezer-safe bag. They will keep beautifully frozen for up to three months.
Reheating
To enjoy a warm muffin anytime, simply thaw them at room temperature or microwave for about 15 seconds. You’ll have that fresh-out-of-the-oven experience all over again!
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work well too; just be sure not to thaw them before folding into the batter to prevent the batter from turning blue and watery. They’ll still provide that juicy burst of flavor.
What if I don’t have almond extract?
No worries! You can omit the almond extract or replace it with another half teaspoon of vanilla extract. The muffins will still be delicious, just with a slightly different flavor profile.
Can I substitute sour cream with yogurt?
Yes, plain Greek yogurt or regular yogurt makes a great substitute and will keep the muffins moist while adding a slight tangy flavor similar to sour cream.
Why shouldn’t I overmix the batter?
Overmixing develops the gluten in the flour too much, leading to tough, dense muffins. Folding just until combined ensures your muffins stay tender and fluffy, just like Nana intended.
Can I make these muffins gluten-free?
Sure! Use a 1-to-1 gluten-free baking flour blend that includes xanthan gum for best results. Keep in mind the texture might be a little different, but the flavors will still shine.
Final Thoughts
Nana’s Best Blueberry Muffins Recipe is more than just a baked good—it’s a comforting tradition wrapped up in every tender bite. I can’t wait for you to try it and enjoy the warmth, sweetness, and memories it brings to your kitchen. Whether for a cozy breakfast or a midday treat, these muffins are sure to become a beloved classic in your home too.
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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
- Diet: Vegetarian
Description
Nana’s Best Blueberry Muffins are moist, tender, and packed with fresh blueberries. These classic muffins combine sour cream and vegetable oil for a rich texture, enhanced by hints of vanilla and almond extract. Topped with optional turbinado sugar for a delightful crunch, they make a perfect breakfast or snack treat.
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: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with cupcake or muffin liners, or spray the cups with nonstick cooking spray. Set aside to use later.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, baking powder, and baking soda. This ensures an even distribution of the leavening agents throughout the flour.
- Mix Wet Ingredients: In a separate bowl, whisk the vegetable oil, sour cream, eggs, vanilla extract, and almond extract until fully combined and smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently fold together until the flour is just moistened. It’s important not to over-mix; some lumps are okay to keep the muffins tender. Carefully fold in the blueberries without breaking them.
- Fill Muffin Cups: Evenly divide the batter among the 12 muffin cups. If desired, sprinkle the tops with turbinado sugar which adds a subtle crunch and sweetness.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the muffins are golden brown 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 or serve warm as preferred.
Notes
- Do not over-mix the batter to keep muffins tender and light.
- Using fresh blueberries is best, but frozen blueberries can be used if thawed and drained well.
- Turbinado sugar topping is optional but adds a nice crunchy texture and sweetness.
- Muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
- For a dairy-free option, substitute sour cream with coconut cream or a vegan sour cream alternative.
