Grandmas Ultimate Blueberry Muffin Recipe

My Kitchen, Full of Memories

I still laugh at that. The first time I made these muffins, I used a whole bag of berries. The batter turned purple! My grandson thought I made monster muffins. It was a happy mess.

That is why this matters. A messy kitchen is a happy kitchen. It means memories are being made. What is your favorite kitchen memory? Was it messy or perfect?

Let’s Get Mixing

First, get your oven warm and ready. 375 degrees is just right. It is like a cozy blanket for your muffins. Line your muffin pan with those cute paper cups.

Now, we mix the dry things in one bowl. The wet things go in another. This part is important. It makes the muffins light and fluffy. Doesn’t that smell amazing when you mix the vanilla and almond together?

The Secret is in the Fold

Pour the wet mix into the dry mix. Now, be gentle. Stir just until you cannot see flour anymore. A few lumps are just fine, I promise.

Then, add your blueberries. Fold them in carefully. We do not want to smash them. Fun fact: Folding gently keeps the muffins from getting tough. It is a little secret for a tender bite.

A Little Sweet on Top

Now, spoon the batter into the cups. I like them nice and full. For a special treat, sprinkle a little turbinado sugar on top. It gives a lovely, crunchy crust.

This is where you can make them your own. Do you like a crunchy top or a soft one? I always go for the crunch. It reminds me of the sugar cookies my grandma made.

The Best Part: Baking

Pop them in the oven. Now, the waiting begins. This is the hardest part. Your whole house will start to smell like sweet blueberries and cake. It is the best air freshener.

Bake them until they are golden. A toothpick should come out clean. Let them cool for just a bit. This matters because a warm muffin is a happy muffin, but a hot blueberry can be a surprise!

Why We Make These

This recipe is more than a list of ingredients. It is a way to show someone you care. Sharing food is sharing love. That is a simple truth.

Who would you love to share a warm muffin with today? Tell me about them. I love hearing your stories. They make my day brighter.

Ingredients:

Ingredient	Amount	Notes
All-purpose flour	2 cups
Sugar	1 cup
Salt	1/2 teaspoon
Baking powder	1 teaspoon
Baking soda	1/2 teaspoon
Vegetable oil	1/2 cup
Sour cream	1 cup
Large eggs	2
Vanilla extract	1 teaspoon
Almond extract	1/2 teaspoon
Blueberries	1 cup
Turbinado sugar	optional	For sprinkling on top

Grandma’s Ultimate Blueberry Muffins

Oh, these muffins bring back such happy memories. My own grandma taught me this recipe on a sunny summer morning. The kitchen smelled like sweet blueberries and warm vanilla. I still think of her every single time I bake them. It feels like a big, cozy hug from the past.

Let’s get our hands busy, shall we? First, heat your oven to 375°F. Line your muffin pan with those cute paper liners. I love the ones with little flowers on them. It makes the muffins look so special.

• Step 1: Grab a big bowl for your dry ingredients. Whisk the flour, sugar, and all those little powders together. In another bowl, mix the oil, sour cream, eggs, and extracts. Doesn’t that vanilla smell amazing? (A hard-learned tip: Don’t overmix this! A few lumps are just fine, I promise.)
• Step 2: Now, pour your wet mixture into the dry one. Gently fold them together with a big spoon. Be kind to the batter. Then, carefully fold in your beautiful blueberries. I like to save a few to press on top.
• Step 3: Spoon the batter into your waiting muffin cups. Sprinkle a little crunchy sugar on top if you like. This gives them a lovely sparkle. Then pop them in the oven. The waiting is the hardest part, isn’t it?
• Step 4: Bake them for about 25 to 30 minutes. You’ll know they’re done when they’re golden. A toothpick poked in the middle should come out clean. Let them cool for just a bit before you eat. What’s your favorite part of a warm muffin? The top or the middle? Share below!

Cook Time: 25–30 minutes
Total Time: 40 minutes
Yield: 12 muffins
Category: Breakfast, Snack

Let’s Mix It Up!

This recipe is like a best friend. It’s wonderful just as it is. But it’s also happy to play dress-up with you. Here are a few fun twists we love to try sometimes. It keeps things exciting in the kitchen.

• Lemon Sunshine: Add the zest of one lemon to the batter. It makes the blueberries taste even brighter and sweeter.
• Cozy Crumble Top: Mix 1/4 cup flour, 2 tbsp brown sugar, and 2 tbsp soft butter. Sprinkle this crumble on before baking for an extra treat.
• Double Berry Bliss: Use half blueberries and half raspberries. The mix of colors and tastes is just so pretty.

Which one would you try first? Comment below!

The Perfect Bite

A warm muffin is a joy all by itself. But you can make it into a tiny celebration. I love to split one open and let a little pat of butter melt inside. It’s a simple little luxury that always makes me smile.

For a real treat, serve one with a dollop of Greek yogurt. A side of fresh strawberries makes it a perfect summer breakfast. For a cozy evening, pair it with a hot cup of Earl Grey tea. Or a small glass of cold, sweet Moscato wine. Which would you choose tonight?

Keeping Your Muffins Fresh and Happy

Fresh muffins are a special treat. Let’s keep them that way. First, let them cool completely. A warm muffin will get soggy in a container.

Store them in an airtight container on the counter. They will stay soft for about two days. For longer storage, freeze them. I wrap each one tightly in plastic wrap.

Then I put them all in a big freezer bag. I once forgot to wrap one. It tasted like my frozen peas later. This is why sealing them matters so much.

To reheat, just warm a frozen muffin in the oven. This brings back that just-baked magic. Batch cooking saves you time on busy mornings. You can have a homemade breakfast anytime.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Muffin Troubles

Sometimes baking does not go as planned. Do not worry. Here are easy fixes. First, if your muffins are dense, you may have over-mixed.

Stir the batter just until the flour disappears. Lumps are perfectly fine. I remember when my first muffins were like rocks. I learned to be gentle with the batter.

Second, if your berries sink to the bottom, try this. Toss them in a little flour before folding them in. This helps them stay put in the batter. Getting this right means a perfect berry in every bite.

Third, for a nice high rise, make sure your oven is hot. Always preheat it. A hot oven gives your muffins a great start. This builds your confidence in the kitchen.

Which of these problems have you run into before?

Your Muffin Questions, Answered

Q: Can I make these gluten-free?

A: Yes. Use your favorite gluten-free flour blend. It works just fine.

Q: Can I make the batter ahead?

A: I do not recommend it. The baking soda starts working right away. Bake them fresh for the best rise.

Q: What can I use instead of sour cream?

A: Plain yogurt is a great swap. It makes the muffins just as moist.

Q: Can I double this recipe?

A: Absolutely. Doubling is wonderful for a big family or for sharing.

Q: Is the almond extract important?

A: It adds a special flavor. But you can use all vanilla if you prefer. *Fun fact: The almond extract makes the blueberries taste even more like blueberries!*

Which tip will you try first?

Bake Some Happy Memories

I hope you love baking these muffins. I have shared this recipe with my own grandchildren. The kitchen fills with the best smell.

It is a smell of love and happy times. I would be so delighted to see your creations. Sharing food is a way to share joy.

Have you tried this recipe? Tag us on Pinterest! Use our handle @GrandmasKitchen. I cannot wait to see your beautiful muffins.

Happy cooking!

—Olivia Hartwell.