This is a beloved family recipe with a few minor tweaks, made with basic, simple ingredients you probably already have on hand. Be sure not to overmix.

Click here for the original recipe.

If desired, spread softened butter on each side of a halved muffin. (Stacey Little/ Southern Bite)

Blueberry Muffins

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 12 muffins

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

1. Preheat oven to 375 degrees and line a 12-cup muffin pan with cupcake/muffin liners or spray the cups with nonstick cooking spray. Set aside.
2. In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda.
3. In another bowl, whisk together the oil, sour cream, eggs, vanilla and almond.
4. Add the liquid mixture to the dry mixture and fold together until the dry ingredients are just moistened. Do not over-mix. A few lumps are OK.
5. Fold in the blueberries.
6. Divide the batter evenly among the 12 cups.
7. Sprinkle the tops with a little turbinado sugar, if desired.
8. Bake for 25 to 30 minutes until golden brown or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow to cool about 5 minutes, then remove to a wire rack to cool.

Notes

*Regular granulated sugar works, too. There just won’t be as much crunch.

To keep your blueberries from sinking to the bottom of your muffins, see the text above for help.

Frozen blueberries will work – rinse very well and allow to dry before adding to the batter.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”