Name: Jumbo Sour Cream Blueberry Muffins
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Eggs - 2; Sugar (Optional) - 1 cup; Sour cream - 1 cup; Applesauce - ½ cup; Almond extract - ½ teaspoon; All-purpose flour - 1 ½ cups; Whole wheat flour - ½ cup; Salt - ½ teaspoon; Baking soda - ½ teaspoon; Blueberries - 1 cup; Whiskey barrel smoked sugar (from Savory Spice Shop®) (Optional) - 1 tablespoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Jumbo Sour Cream Blueberry Muffins

1. Eggs - 2

2. Sugar (Optional) - 1 cup

3. Sour cream - 1 cup

4. Applesauce - ½ cup

5. Almond extract - ½ teaspoon

6. All-purpose flour - 1 ½ cups

7. Whole wheat flour - ½ cup

8. Salt - ½ teaspoon

9. Baking soda - ½ teaspoon

10. Blueberries - 1 cup

11. Whiskey barrel smoked sugar (from Savory Spice Shop®) (Optional) - 1 tablespoon

How to cook deliciously - Jumbo Sour Cream Blueberry Muffins

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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

5. Stage

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.