If you love a muffin that’s bursting with juicy bursts of fresh blueberries and boasts a tender, moist crumb that melts in your mouth, then Nana’s Best Blueberry Muffins Recipe is going to become your new favorite baked treat. This recipe has a wonderfully nostalgic feel, capturing that perfect balance between sweet and tangy thanks to the rich addition of sour cream and the subtle hint of almond extract. Every bite is a little hug from Nana herself, filled with love and the kind of flavor that turns a simple morning snack into a cherished moment.
Ingredients You’ll Need
The magic behind Nana’s Best Blueberry Muffins Recipe really comes down to a handful of good-quality, simple ingredients that combine effortlessly to create something truly special. Each plays a crucial role, whether it’s giving the muffin its tender texture, sweetness, or lovely golden color.
- 2 cups all-purpose flour: The sturdy foundation that holds everything together with just the right amount of structure.
- 1 cup sugar: Sweetness to balance the tartness of the blueberries and give a golden crust.
- 1/2 teaspoon salt: Enhances all the flavors and keeps the muffins from tasting flat.
- 1 teaspoon baking powder: Your secret weapon for perfectly fluffy muffins that rise beautifully.
- 1/2 teaspoon baking soda: Works with the sour cream to give that soft, light crumb.
- 1/2 cup vegetable oil: Keeps the muffins moist and tender without overpowering the flavor.
- 1 cup sour cream: Adds tanginess and richness, making the texture unbelievably soft and luscious.
- 2 large eggs: Bind every ingredient together while adding a slight richness.
- 1 teaspoon vanilla extract: Deepens the flavor with sweet, comforting notes.
- 1/2 teaspoon almond extract: Offers a subtle, nutty aroma that sets this recipe apart.
- 1 cup blueberries: Fresh or frozen works perfectly, bursting with natural sweetness and color.
- Turbinado sugar (optional): Sprinkled on top for a delightful crunch and pretty sparkle.
How to Make Nana’s Best Blueberry Muffins Recipe
Step 1: Prepare the Muffin Tin and Oven
Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or give it a nice spray with nonstick cooking spray. This simple step ensures your muffins won’t stick and will come out perfectly shaped every time.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. This ensures the leavening agents are evenly distributed, which will give your muffins an even rise and a light texture.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the vegetable oil, sour cream, eggs, vanilla extract, and almond extract until smooth. The mixture will be rich and creamy, setting the stage for the tender crumb Nana’s Best Blueberry Muffins Recipe is known for.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl with your dry ingredients. Gently fold with a spatula until just combined—you want to avoid over-mixing to keep your muffins light and fluffy. It’s perfectly fine if the batter is a little lumpy. Finally, fold in the juicy blueberries, making sure they’re evenly distributed but not crushed.
Step 5: Fill the Muffin Cups and Add a Sparkle
Divide the batter evenly between your prepared muffin cups. If you like a bit of crunch and a sweet sparkle on top, sprinkle each muffin with some turbinado sugar before popping them in the oven.
Step 6: Bake to Golden Perfection
Bake the muffins for 25 to 30 minutes or until they are golden brown on top and a toothpick inserted into the center comes out clean. Let them cool in the pan for about 5 minutes, then transfer to a wire rack to finish cooling. The smell at this point will convince you that Nana’s Best Blueberry Muffins Recipe is pure magic.
How to Serve Nana’s Best Blueberry Muffins Recipe
Garnishes
For an extra special touch, try topping your muffins with a thin spread of melting butter or a light drizzle of honey right before serving. A dusting of powdered sugar can also turn these everyday treats into something a little more elegant.
Side Dishes
These muffins are a dream alongside a hot cup of coffee or tea for breakfast or brunch. For a heartier spread, serve them with creamy scrambled eggs or a fresh fruit salad that complements the blueberries perfectly.
Creative Ways to Present
Turn your muffins into an adorable dessert by slicing one in half and sandwiching a dollop of whipped cream or lemon curd between. Serve alongside vanilla ice cream for a quick yet impressive treat that’s sure to wow anyone lucky enough to try it.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your muffins in an airtight container at room temperature for up to 3 days. This keeps them moist and delicious without drying out, perfect for grabbing as a quick snack or breakfast.
Freezing
Nana’s Best Blueberry Muffins Recipe freezes beautifully. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag for up to 3 months. When you’re ready to enjoy, just thaw at room temperature or warm gently in the oven.
Reheating
To bring your muffins back to life, warm them in a microwave for about 15 seconds or pop them into a 300°F oven for 5-7 minutes. This will refresh the muffins’ tender crumb and make them taste like they’re fresh from the oven.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work just as well in Nana’s Best Blueberry Muffins Recipe. Just be sure to fold them in gently while still frozen to prevent them from turning the batter purple or mushy.
What if I don’t have almond extract?
If almond extract isn’t on hand, you can simply omit it or replace it with an equal amount of vanilla extract for a slightly different but still delicious flavor profile.
Why is sour cream used instead of milk?
Sour cream adds moisture and a slight tang that enhances the muffin’s flavor while creating a tender, moist crumb—something milk alone can’t achieve quite as well in this recipe.
Can I make these muffins gluten-free?
Yes! Swap the all-purpose flour for a gluten-free baking flour blend that includes xanthan gum to mimic the texture. Baking times may vary slightly, so keep an eye on them.
How do I prevent blueberries from sinking to the bottom?
To keep blueberries from sinking, toss them in a little flour before folding them into the batter. This helps suspend them evenly so every bite has a beautiful blueberry burst.
Final Thoughts
Nana’s Best Blueberry Muffins Recipe is more than just a treat; it’s a little moment of joy you can bake anytime you crave something comforting and soulful. With its simple ingredients and easy steps, this recipe invites you to bring a bit of warmth and nostalgia into your kitchen. Trust me, once you try these muffins, they’ll be your go-to whenever you want to impress friends or simply indulge yourself. Give them a whirl and enjoy every delicious bite!
Print
Nana’s Best Blueberry Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
Description
Nana’s Best Blueberry Muffins are moist, tender, and packed with fresh blueberries. These homemade muffins feature a perfect balance of sweetness with a hint of almond extract and a slight crunch from optional turbinado sugar topping. Baked to golden perfection, they make an ideal breakfast treat or snack.
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
Add-ins
- 1 cup blueberries
- Turbinado sugar (optional, for sprinkling on top)
Instructions
- Preheat and prepare muffin pan: Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with cupcake or muffin liners, or grease the pan lightly with nonstick cooking spray. Set aside.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, salt, baking powder, and baking soda until evenly combined.
- Combine wet ingredients: In a separate bowl, whisk the vegetable oil, sour cream, eggs, vanilla extract, and almond extract until smooth and thoroughly mixed.
- Combine wet and dry mixtures: Pour the wet mixture into the dry ingredients. Fold gently with a spatula just until the dry ingredients are moistened. Avoid over-mixing to keep muffins tender; a few lumps are fine.
- Fold in blueberries: Gently fold the blueberries into the batter, taking care not to crush them.
- Fill muffin cups and add topping: Evenly divide the batter among the 12 muffin cups. If desired, sprinkle a light layer of turbinado sugar on top of each muffin for added sweetness and texture.
- Bake muffins: Place the muffin pan in the preheated oven. Bake for 25 to 30 minutes or until golden brown on top and a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent the batter from turning purple.
- Do not over-mix batter to maintain a light and fluffy texture.
- Turbinado sugar topping is optional but adds a pleasant crunch and sweetness.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For dairy-free option, substitute sour cream with a non-dairy yogurt or sour cream alternative.
