Description
These Blueberry Muffins, inspired by Nana’s classic recipe, yield soft, moist muffins bursting with juicy blueberries. The combination of sour cream and vegetable oil ensures a tender crumb, while hints of vanilla and almond complement the sweet berries. Turbinado sugar on top adds a delightful crunch. Perfect for breakfast, brunch, or a snack with minimal prep and foolproof results.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup vegetable oil
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup blueberries
- turbinado sugar (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with liners or spray with nonstick spray.
- In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda.
- In a separate bowl, whisk vegetable oil, sour cream, eggs, vanilla extract, and almond extract.
- Add wet ingredients to dry ingredients and fold gently until just combined; do not overmix. A few lumps are okay.
- Fold in the blueberries.
- Divide batter evenly among the 12 muffin cups.
- Sprinkle tops with turbinado sugar, if desired.
- Bake for 25–30 minutes, until golden and a toothpick inserted comes out clean.
- Cool for 5 minutes in pan, then transfer to a wire rack to cool completely.
Notes
You can substitute Greek yogurt for sour cream and use frozen blueberries—toss in flour to prevent sinking. Swap almond extract with lemon zest for a citrusy twist. Muffins can be made ahead; store at room temperature for 2 days or freeze up to 3 months. If muffins are flat, avoid overmixing and check baking powder freshness. Blueberries may sink if overmixed or if batter is too thin. For richer flavor, try adding a pinch of cinnamon.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 14g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg