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
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)
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.
