Jumbo Sour Cream Blueberry Muffins

These jumbo muffins are packed full of blueberries! While they can be made into regular size muffins, I prefer jumbo muffins, especially because most people won't stop at one regular size muffin!

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 414 Calories

Ingredients

• 2 eggs
• ½ teaspoon salt
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• 1 cup sour cream
• ½ teaspoon almond extract
• ½ cup applesauce
• ½ cup whole wheat flour
• 1 cup blueberries
• 1 cup sugar (Optional)
• 1 tablespoon whiskey barrel smoked sugar (from Savory Spice Shop®) (Optional)

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Grease 6 jumbo muffin cups with cooking spray or line with paper liners.

Step 2

Beat eggs in a large bowl with an electric mixer, gradually adding sugar, until thick and lemon-colored. Mix in sour cream, applesauce, and almond extract.

Step 3

Combine flour, whole wheat flour, salt, and baking soda in a separate bowl. Stir into the creamed mixture just until dry ingredients are moist. Mixture will be lumpy; do not overmix! Gently fold in blueberries.

Step 4

Spoon batter into the prepared jumbo muffin cups. Sprinkle whiskey barrel smoked sugar over the top of each muffin.

Step 5

Bake in the preheated oven until tops spring back when lightly pressed, about 28 minutes. Cool in the cups for 5 minutes. Transfer to a wire rack to cool completely.