If you are craving a muffin that feels like a warm hug from Nana herself, you have to try Nana’s Best Blueberry Muffins Recipe. These muffins are a delightful blend of moist, tender crumb and bursts of juicy blueberries, all wrapped up in a golden, slightly crunchy top thanks to the optional turbinado sugar sprinkle. The harmony of classic vanilla and a hint of almond extract makes these muffins not just ordinary breakfast treats but moments of pure joy. Whether you’re baking for a family breakfast, a brunch with friends, or just because you deserve a little sweetness today, this recipe brings love and comfort to your kitchen with every single bite.
Ingredients You’ll Need
The magic of Nana’s Best Blueberry Muffins Recipe lies in its simplicity—the ingredients are familiar pantry staples, each carefully chosen to create the perfect balance of flavor, texture, and moistness. Let’s walk through the essentials that make these muffins simply unbeatable.
- 2 cups all-purpose flour: The sturdy base that gives the muffins their soft, tender structure without being too dense.
- 1 cup sugar: Adds the right amount of sweetness and helps with a beautiful golden top.
- 1/2 teaspoon salt: Enhances all the flavors, making every bite pop.
- 1 teaspoon baking powder: Ensures your muffins rise perfectly, light and fluffy.
- 1/2 teaspoon baking soda: Works with the sour cream for a tender crumb and subtle tang.
- 1/2 cup vegetable oil: Keeps the muffins moist and soft for days.
- 1 cup sour cream: Adds richness and a slight tang that balances the sweetness beautifully.
- 2 large eggs: Bind everything together, providing structure and additional moisture.
- 1 teaspoon vanilla extract: Brings warmth and depth to the flavor.
- 1/2 teaspoon almond extract: A subtle twist that lifts the blueberry flavor and adds a lovely aroma.
- 1 cup blueberries: The star ingredient bursting with juicy freshness in every bite.
- Turbinado sugar (optional): Sprinkled on top for a lightly crunchy, caramelized finish.
How to Make Nana’s Best Blueberry Muffins Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 375°F, which creates the perfect environment for muffins to rise with a golden crust. While the oven warms, line a 12-cup muffin pan with liners or generously spray the cups with nonstick cooking spray to ensure easy removal after baking. This initial prep is essential for fuss-free baking and flawless muffins.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. This simple mix sets the stage for your muffins’ texture and lift. Whisking also helps break up any lumps, giving you a smooth blend that will evenly integrate with the wet ingredients later.
Step 3: Whisk Together Wet Ingredients
In another bowl, stir together the vegetable oil, sour cream, eggs, vanilla extract, and almond extract until smooth and well combined. This mixture will bring moisture, richness, and those lovely warm notes that make Nana’s Best Blueberry Muffins Recipe so special.
Step 4: Fold Wet and Dry Mixtures
Pour the wet ingredients into the bowl of dry ingredients and gently fold them together until just moistened. Resist the urge to over-mix—the secret to tender muffins is a few lumps here and there. Once mostly combined, fold in the blueberries carefully to keep them intact and evenly distributed.
Step 5: Fill the Muffin Cups
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. For a delightful finishing touch, sprinkle the tops with turbinado sugar if you desire extra crunch and a hint of caramel flavor as the muffins bake.
Step 6: Bake Until Golden
Pop the muffin pan into the oven and bake for 25 to 30 minutes, or until the tops are golden brown. You can check doneness by inserting a toothpick in the center of a muffin—if it comes out clean, they’re ready! Let them cool in the pan for about 5 minutes before transferring the muffins to a wire rack to cool completely.
How to Serve Nana’s Best Blueberry Muffins Recipe
Garnishes
A simple dusting of powdered sugar or an extra sprinkle of turbinado sugar right after baking makes these muffins look as good as they taste. For a fun twist, try spreading a bit of softened butter or cream cheese on warm muffins to elevate each bite.
Side Dishes
Nana’s muffins are delicious on their own, but they shine even brighter when served alongside fresh fruit, a dollop of Greek yogurt, or a cup of your favorite coffee or tea. These combos make a well-rounded and satisfying breakfast or snack.
Creative Ways to Present
For a brunch gathering, arrange the muffins on a tiered cake stand with fresh berries and mint leaves for a picture-perfect display. You can also slice the muffins horizontally and create mini breakfast sandwiches with cream cheese and a few extra blueberries for a playful treat.
Make Ahead and Storage
Storing Leftovers
Store leftover muffins in an airtight container at room temperature for up to 2 days to keep them soft and fresh. If your kitchen is especially warm or humid, the fridge can extend freshness but may dry out the muffins slightly, so letting them come to room temperature before eating is a good idea.
Freezing
You can freeze Nana’s Best Blueberry Muffins Recipe for up to 3 months to enjoy later. Wrap each muffin tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag to retain moisture and prevent freezer burn.
Reheating
For a freshly baked taste after freezing, thaw muffins at room temperature and warm them in the microwave for 15-20 seconds or pop them into a 350°F oven for 5-10 minutes. This gently revives that tender crumb and melty blueberry goodness.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Just be sure to thaw and gently pat them dry before folding into the batter to avoid excess moisture, which can make the muffins soggy.
What if I don’t have almond extract?
You can skip the almond extract or replace it with an equal amount of additional vanilla extract. It won’t be quite the same but still delicious.
Can I substitute sour cream with something else?
Yes, plain Greek yogurt is a great substitute that also adds moisture and tang, making it a perfect partner in the recipe.
Why is it important not to over-mix the batter?
Over-mixing develops gluten in the flour, which can make the muffins tough and dense rather than light and tender. Folding until just combined preserves the delicate texture.
How do I know when the muffins are done?
They should be golden brown on top and a toothpick inserted into the center should come out clean or with just a few moist crumbs. This ensures they’re fully baked but still moist inside.
Final Thoughts
If you are looking to bake something truly irresistible and heartwarming, Nana’s Best Blueberry Muffins Recipe is the way to go. It’s a recipe that carries a little magic, turning everyday ingredients into a comforting favorite that’s bound to become a staple in your kitchen. Give it a try and watch your home fill with the wonderful aroma of sweet blueberries and almond, making happy memories with every bite.
Print
Nana’s Best Blueberry Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Nana’s Best Blueberry Muffins are moist, tender, and bursting with fresh blueberries. These muffins combine the tanginess of sour cream with the subtle almond and vanilla extracts, creating a perfectly balanced sweet breakfast or snack treat. With a crunchy turbinado sugar topping, they bake to golden perfection and delight with every bite.
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 sprinkling on top)
Instructions
- Preheat and prepare muffin pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with cupcake or muffin liners, or alternatively, spray the muffin cups thoroughly with nonstick cooking spray to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, baking powder, and baking soda. This ensures even distribution of leavening agents and salt throughout the flour.
- 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 fully combined.
- Mix wet and dry ingredients: Pour the wet mixture into the bowl with the dry ingredients. Gently fold the two together just until the dry ingredients are moistened. It is important not to overmix; a few lumps are fine, as overmixing can lead to tough muffins.
- Fold in blueberries: Carefully fold in the blueberries to the batter, distributing them evenly without breaking them up too much to avoid staining the batter blue.
- Fill muffin cups and add topping: Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full. If desired, sprinkle a little turbinado sugar on top of each muffin for a crunchy, sweet crust.
- Bake and cool: Bake the muffins in the preheated oven for 25 to 30 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Do not overmix the batter; overmixing makes muffins dense and tough.
- Fresh or frozen blueberries can be used; if using frozen, do not thaw before adding to prevent bleeding color.
- Turbinado sugar topping is optional but adds a nice crunch and sweetness.
- Ensure sour cream is at room temperature for smoother mixing.
- For a dairy-free version, substitute sour cream with a non-dairy yogurt.
