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
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 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.
