Sour Cream Blueberry Jumbo Muffins

Follow our step-by-step guide on how to make Sour Cream Blueberry Jumbo Muffins.

1. Step 1

   Preheat your oven to 400°F (200°C). Grease six jumbo muffin cups with cooking spray or line them with paper liners.

2. Step 2

   In a large bowl, beat the eggs using an electric mixer. Gradually add the sugar (if using) and continue mixing until the mixture is thick and lemon-colored. Then, mix in the sour cream, applesauce, and almond extract until well combined.

3. Step 3

   In a separate bowl, whisk together the all-purpose flour, whole wheat flour, salt, and baking soda. Gradually stir this dry mixture into the creamed mixture, mixing just until the dry ingredients are moistened. The batter will be lumpy, so avoid overmixing. Gently fold in the blueberries.

4. Step 4

   Spoon the batter into the prepared jumbo muffin cups, filling each about three-quarters full. If desired, sprinkle the tops with whiskey barrel smoked sugar for added flavor.

5. Step 5

   Bake in the preheated oven for about 28 minutes, or until the tops spring back when lightly pressed. Allow the muffins to cool in the cups for 5 minutes before transferring them to a wire rack to cool completely.