If you’ve been searching for a muffin recipe that perfectly balances moistness, sweetness, and bursts of fresh blueberry flavor, you’ve just hit the jackpot with Nana’s Best Blueberry Muffins Recipe. This beloved recipe has been a household staple because it’s simple to whip up yet delivers bakery-quality muffins every single time. The tender crumb, slight tang from sour cream, and a hint of almond extract make these muffins utterly unforgettable, turning breakfast or snack time into a joyful occasion.
Ingredients You’ll Need
Gathering just a handful of straightforward ingredients, Nana’s Best Blueberry Muffins Recipe proves that simplicity is key. Each component plays an important role in creating that tender texture, lovely crumb, and burst of flavor we love in a perfect blueberry muffin.
- 2 cups all-purpose flour: Provides the sturdy structure so the muffins hold their shape with a tender crumb.
- 1 cup sugar: Adds just the right amount of sweetness to balance the tart blueberries.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 teaspoon baking powder: The key leavening agent to make the muffins light and fluffy.
- 1/2 teaspoon baking soda: Works with the sour cream to help the muffins rise beautifully.
- 1/2 cup vegetable oil: Keeps the muffins moist and tender with a soft crumb.
- 1 cup sour cream: Adds moisture and a subtle tang for depth of flavor.
- 2 large eggs: Binds everything together and contributes to the muffin’s richness.
- 1 teaspoon vanilla extract: Lifts the flavors with a warm, inviting aroma.
- 1/2 teaspoon almond extract: Brings a wonderful nutty note that pairs perfectly with blueberries.
- 1 cup blueberries: The star of the show—fresh or frozen, they burst with juicy sweetness in every bite.
- Turbinado sugar (optional): Sprinkled on top for a subtle crunch and gorgeous golden sparkle.
How to Make Nana’s Best Blueberry Muffins Recipe
Step 1: Prepare Your Oven and Muffin Pan
Begin by preheating your oven to 375°F. Line a 12-cup muffin tin with cupcake liners or generously spray each cup with nonstick cooking spray. This step ensures your muffins release easily after baking and develop a lovely golden crust.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until evenly combined. This creates the base for your muffins and ensures the leavening agents are well distributed for consistent rising.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the vegetable oil, sour cream, eggs, vanilla extract, and almond extract until smooth and well blended. These add moisture, richness, and the signature flavors that make Nana’s Best Blueberry Muffins Recipe shine.
Step 4: Bring it All Together
Pour the wet mixture into the dry ingredients and gently fold together until just moistened. It’s important not to over-mix here—leaving a few lumps is perfectly fine and helps keep the muffins tender. Then, fold in the blueberries carefully, so they don’t burst too much.
Step 5: Fill Muffin Cups and Add Sugar
Evenly divide the batter across the 12 muffin cups. If you’re feeling fancy, sprinkle the tops with a bit of turbinado sugar. This step gives a subtle crunch and a sparkle that makes these muffins even more irresistible.
Step 6: Bake Until Golden
Bake for 25 to 30 minutes until the muffins turn a beautiful golden brown. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let them cool for about 5 minutes in the pan before transferring them to a wire rack to cool completely.
How to Serve Nana’s Best Blueberry Muffins Recipe
Garnishes
A light dusting of powdered sugar or a dollop of whipped cream can elevate these muffins for a special treat. Fresh blueberries on the side add a juicy burst and brighten up the presentation, making your guests feel spoilt.
Side Dishes
Nana’s Best Blueberry Muffins Recipe pairs beautifully with a hot cup of coffee or tea for breakfast or brunch. For a more substantial spread, serve alongside creamy yogurt, a fresh fruit salad, or crispy bacon for a delightful balance of sweet and savory.
Creative Ways to Present
Try slicing these muffins in half and lightly toasting them with a smear of butter or cream cheese. For a fun twist, serve alongside a small bowl of lemon curd or honey for dipping. This gives an extra zing and creamy sweetness that makes every bite exciting.
Make Ahead and Storage
Storing Leftovers
Keep any leftover muffins in an airtight container at room temperature for up to 3 days. This keeps them soft and fresh while preserving all the delicious flavors of Nana’s Best Blueberry Muffins Recipe. If your kitchen is warm, storing them in the refrigerator is a great option, just let them come to room temperature before enjoying.
Freezing
These muffins freeze beautifully! Wrap each muffin individually in plastic wrap or foil and place them in a freezer bag. They can stay fresh in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge or at room temperature for a few hours.
Reheating
To bring your muffins back to life, warm them in the microwave for 15-20 seconds or pop them in the oven at 300°F for about 10 minutes. This restores that fresh-baked softness and revives the wonderful aromas of Nana’s Best Blueberry Muffins Recipe.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just as well—just don’t thaw them before folding into the batter to avoid turning the batter purple and watery. Toss them in flour first to prevent sinking.
Why is sour cream used in this recipe?
Sour cream adds moisture and a subtle tang that brightens the flavor while keeping the muffins tender and rich. It also reacts with the baking soda for a lighter texture.
Can I substitute the vegetable oil with butter?
You can use melted butter instead of oil, but it might make the muffins a bit denser. Oil usually makes baked goods more tender and moist, so keep it in mind for the best results.
How do I avoid over-mixing the batter?
Mix the wet and dry ingredients until just combined, with a few lumps remaining. Over-mixing develops gluten in the flour, resulting in tougher muffins instead of soft and airy ones.
What is the purpose of the almond extract?
The almond extract adds a subtle nutty fragrance and flavor that perfectly complements the blueberries, elevating Nana’s Best Blueberry Muffins Recipe into something extra special and memorable.
Final Thoughts
There’s something truly comforting about Nana’s Best Blueberry Muffins Recipe—a timeless blend of simple ingredients and heartfelt tradition resulting in pure yumminess. Once you try these muffins, they’ll become your go-to for cozy mornings, brunch, or anytime you want a homemade treat with incredible flavor. Go ahead and bake a batch today; trust me, your kitchen will thank you!
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Nana’s Best Blueberry Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Baking
- Method: Baking
- Cuisine: American
Description
Nana’s Best Blueberry Muffins are moist, tender, and bursting with juicy blueberries in every bite. Made with a simple mix of all-purpose flour, sugar, sour cream, and vegetable oil, these muffins balance richness and sweetness perfectly. Subtle hints of vanilla and almond extracts enhance the flavor, and an optional sprinkle of turbinado sugar adds a beautifully crunchy top. Perfect for breakfast or a sweet snack, these muffins bake up golden brown and fluffy in just under an hour.
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 Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with cupcake liners or spray the muffin cups with nonstick cooking spray to prevent sticking. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, baking powder, and baking soda until they are well combined. This ensures even distribution of leavening agents and flavor.
- 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 homogeneous.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients. Using a spatula, gently fold the mixtures together until the flour is just moistened. Avoid over-mixing; it’s okay to have a few lumps. Then fold in the blueberries carefully to prevent them from breaking.
- Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups. If desired, sprinkle a little turbinado sugar on top of each muffin for added crunch and sweetness.
- Bake: Place the muffin pan in the preheated oven and bake for 25 to 30 minutes. The muffins are done when they are golden brown on top 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. Enjoy warm or at room temperature.
Notes
- Do not over-mix the batter; over-mixing can make the muffins tough and dense.
- Gently fold in the blueberries to avoid breaking them and discoloring the batter.
- Using turbinado sugar on top adds a delicious crunchy texture but is optional.
- Make sure the sour cream is at room temperature for best incorporation.
- You can substitute frozen blueberries, but do not thaw them to prevent the batter from turning purple.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
