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Blueberry-Nectarine Muffins
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5 from 1 vote

Blueberry-Nectarine Muffins

Prep Time15 mins
Cook Time18 mins
Course: Breads and Muffins
Servings: 11 -12
Author: Pam - For the Love of Cooking / Original by Food Network


  • 2/3 cup white sugar
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • 2 large eggs
  • 1/4 tsp almond extract
  • 2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 nectarines, peeled, pitted, and diced
  • 1/2 cups blueberries
  • 1/4 cup sliced almonds
  • Course sugar


  • Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
  • Prepare the muffin batter whisking together the sugar, oil, sour cream, eggs, and almond extract together until well creamy and smooth. 
  • In a separate dish whisk the flour, baking powder, baking soda, and salt together until well combined. 
  • Slowly add half of the flour mixture to the batter until just combined. Add the diced nectarines and blueberries; gently mix. Pour the batter equally into the muffin pan filling them to the top. 
  • Sprinkle the almonds equally followed by some coarse sugar on top of each muffin.
  • Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean.
  • Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack over parchment paper to finish cooling.
  • Serve and enjoy.