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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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
6
Yield:
6 jumbo muffins
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

414 calories; protein 8.1g 16% DV; carbohydrates 74.1g 24% DV; fat 10.3g 16% DV; cholesterol 78.9mg 26% DV; sodium 344.1mg 14% DV. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/21/2019
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 want to follow the instructions and not over mix the batter. You want some lumps to still be in the batter. Read More
(2)

Most helpful critical review

Rating: 1 stars
07/20/2019
This recipe was so disappointing. The muffins were like rubber and very bland Read More
(1)
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/21/2019
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 want to follow the instructions and not over mix the batter. You want some lumps to still be in the batter. Read More
(2)
Rating: 1 stars
07/20/2019
This recipe was so disappointing. The muffins were like rubber and very bland Read More
(1)
Rating: 5 stars
08/05/2019
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. Read More
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Rating: 5 stars
07/23/2019
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 everything else was as the recipe was written. I had no problems with consistency! Read More
Rating: 5 stars
07/31/2019
I used GF flour and buckwheat flour for a GF diet. I reduced the sugar to 1/2 cup because I used vanilla yogurt. Read More
Rating: 5 stars
07/23/2019
Awesome! Delicious! Thank you! Read More
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Rating: 5 stars
09/06/2020
Used 1/2c brown sugar and 1/2c white sugar, it made the muffin darker in color I think. Read More
Rating: 4 stars
07/20/2019
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 Read More
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