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Jumbo Sour Cream Blueberry Muffins

Rated as 4.29 out of 5 Stars
8k

"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 414
Original recipe yields 6 servings (6 jumbo muffins)

Directions

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  1. Preheat the oven to 400 degrees F (200 degrees C). Grease 6 jumbo muffin cups with cooking spray or line with paper liners.
  2. 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. 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. Spoon batter into the prepared jumbo muffin cups. Sprinkle whiskey barrel smoked sugar over the top of each muffin.
  5. 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.

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


Per Serving: 414 calories; 10.3 74.1 8.1 79 344 Full nutrition

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Reviews

Read all reviews 7
  1. 7 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

This recipe was so disappointing. The muffins were like rubber and very bland

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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.

I used GF flour and buckwheat flour for a GF diet. I reduced the sugar to 1/2 cup because I used vanilla yogurt.

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...

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...

This recipe was so disappointing. The muffins were like rubber and very bland

Awesome! Delicious! Thank you!

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