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

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.