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Jumbo Sour Cream Blueberry Muffins
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Moist and bursting with blueberries, these jumbo muffins are made extra rich with sour cream and apple sauce. Also perfect for a regular muffin tin.
Ingredients:
  • 2 eggs
  • 1 cup sugar
  • 1 cup sour cream
  • 0.5 cup applesauce
  • 1.5 cups all-purpose flour
  • 0.5 cup whole wheat flour
  • 0.5 teaspoon baking soda
  • 1 cup blueberries
  • 1 tablespoon whiskey barrel smoked sugar (from Savory Spice Shop®)
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and prepare 6 jumbo muffin cups by greasing with cooking spray or lining with paper liners.
  • In a spacious bowl, use an electric mixer to whip eggs while slowly incorporating sugar until the mixture becomes thick and takes on a lovely lemon hue. Gently fold in sour cream, applesauce, and almond extract.
  • In a separate bowl, mix the flour, whole wheat flour, salt, and baking soda. Add this mixture to the creamed mixture and stir until the dry ingredients are just moistened. It's okay if the mixture is lumpy. Be careful not to overmix. Finally, gently fold in the blueberries.
  • Gently divide the batter into the jumbo muffin cups. Sprinkle a touch of whiskey barrel smoked sugar on top of each muffin.
  • Bake until tops spring back when lightly pressed, about 28 minutes in a preheated oven. Let cool in the cups for 5 minutes, then transfer to a wire rack to cool completely.

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