Description

Nana’s Best Blueberry Muffins are moist, tender, and bursting with fresh blueberry flavor. These homemade muffins feature a perfect balance of sweetness with hints of vanilla and almond extracts, topped optionally with a sprinkle of turbinado sugar for added crunch. Ideal for breakfast, brunch, or a snack, they are easy to prepare and baked to golden perfection.

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

1 cup blueberries
Turbinado sugar (optional, for sprinkling on top)

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Instructions

Preheat the oven: Set your oven to 375°F (190°C) and prepare a 12-cup muffin pan by lining it with cupcake or muffin liners, or spraying the cups with nonstick cooking spray. Set aside for later.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, salt, baking powder, and baking soda to evenly combine all the dry ingredients.
Mix wet ingredients: In a separate bowl, whisk together the vegetable oil, sour cream, eggs, vanilla extract, and almond extract until smooth and consistent.
Combine wet and dry mixtures: Add the liquid mixture to the dry ingredients and gently fold together using a spatula until the flour is just moistened. Avoid over-mixing; it’s fine if the batter has a few lumps. Then, carefully fold in the fresh blueberries to distribute them evenly without breaking them up.
Fill muffin cups: Evenly divide the batter among the 12 prepared muffin cups. If desired, sprinkle a little turbinado sugar on top of each muffin for a sweet, crunchy finish.
Bake: Place the muffin pan in the preheated oven and bake for 25 to 30 minutes or until the muffins are golden brown. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean without batter.
Cool: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely or serve warm.

Notes

Do not over-mix the batter to ensure light, fluffy muffins.
Using fresh blueberries is best, but frozen blueberries can be used if thawed and drained.
Turbinado sugar on top is optional but adds a lovely texture and sweetness.
Line your muffin pan to prevent sticking and make for easy cleanup.
Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.