Jumbo Sour Cream Blueberry Muffins

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 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!

Jumbo Sour Cream Blueberry Muffins


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


 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.


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