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My review
Jumbo Sour Cream Blueberry Muffins
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thedailygourmet
"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!"
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Ingredients
40 m servings 414Original recipe yields 6 servings (6 jumbo muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- This recipe makes 6 or 7 jumbo muffins, depending on how high you fill the muffin cups. If you use a regular muffin tin, baking time will be shorter.
Nutrition Facts
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Reviews
Read all reviews 77 Ratings
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Most helpful positive review
8/5/2019
I add sour cream to many of my recipes. This recipe doesn't fail to impress me. It's moistness is amazing. Blueberries the crowning glory.
Most helpful critical review
7/20/2019
This recipe was so disappointing. The muffins were like rubber and very bland
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8/5/2019
I add sour cream to many of my recipes. This recipe doesn't fail to impress me. It's moistness is amazing. Blueberries the crowning glory.
7/31/2019
I used GF flour and buckwheat flour for a GF diet. I reduced the sugar to 1/2 cup because I used vanilla yogurt.
7/22/2019
These came out amazing! I didn’t have whole wheat flour so just used all purpose and I couldn’t find the sugar crystals for the top so I used course sugar. Other than those two ingredients every...
7/21/2019
If you’ve experienced a problem with the texture, this is not a reflection of the recipe, but the baker. Over mixing will cause a “rubbery effect” because of the gluten being activated. You’ll w...
7/20/2019
This recipe was so disappointing. The muffins were like rubber and very bland
7/19/2019
I didn't have applesauce so used the extra left over sour cream, so probably my own fault that they weren's quite as light as I would have liked