Description
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!
Ingredients
- 2 eggs
- 1 cup sugar (Optional)
- 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®) (Optional)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease 6 jumbo muffin cups with cooking spray or line with paper liners.
- 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.
- 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.
- Spoon batter into the prepared jumbo muffin cups. Sprinkle whiskey barrel smoked sugar over the top of each muffin.
- 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.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 6