For best results, use room temperature ingredients. If using frozen blueberries, do not thaw them before adding them to the batter to prevent bleeding. Whiskey barrel smoked sugar adds a unique flavor, but regular coarse sugar or turbinado sugar can be substituted. These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.
Jumbo Sour Cream Blueberry Muffins
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PREP TIME10 mins
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COOK TIME30 mins
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TOTAL TIME40 mins
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SERVING6 People
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VIEWS29
Indulge in the comforting taste of homemade with these generously sized, blueberry-studded muffins. The tangy sour cream and subtle almond extract create a delightful flavor profile, making them a perfect treat for breakfast or a delightful afternoon snack.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate74 g
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Cholesterol79 mg
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Fiber3 g
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Protein8 g
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Saturated Fat6 g
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Sodium344 mg
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Sugar40 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 400 degrees F (200 degrees C). Prepare a jumbo muffin tin by greasing 6 cups with cooking spray or lining with paper liners. (5 minutes)
02
Step
5 mins
In a large bowl, using an electric mixer, beat the eggs until light and frothy. Gradually add the sugar, continuing to beat until the mixture is thick and pale yellow. (5 minutes)
03
Step
2 mins
Blend in the sour cream, applesauce, and almond extract until well combined. (2 minutes)
04
Step
2 mins
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, salt, and baking soda. (2 minutes)
05
Step
3 mins
Gently fold the dry ingredients into the wet ingredients just until moistened. Be careful not to overmix; a few lumps are perfectly fine. (3 minutes)
06
Step
2 mins
Gently fold in the blueberries, distributing them evenly throughout the batter. (2 minutes)
07
Step
5 mins
Spoon the batter into the prepared jumbo muffin cups, filling each about 3/4 full. (5 minutes)
08
Step
2 mins
Sprinkle the tops of the muffins generously with whiskey barrel smoked sugar (or coarse sugar). (2 minutes)
09
Step
30 mins
Bake in the preheated oven for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the tops are golden brown. (30 minutes)
10
Step
5 mins
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)
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Meagan Quitzon
Jun 22, 2025These muffins are so moist and flavorful! The sour cream really makes a difference.
Brody Schuster
Jun 21, 2025Best blueberry muffins I've ever made!
Meagan Auer
May 4, 2025I substituted gluten-free flour and they turned out great!
Rozella Ritchie
Apr 18, 2025I made these with my kids and they loved them. Easy to follow recipe and delicious results!
Twila Murazik
Mar 19, 2025The whiskey barrel sugar is a game changer! Adds such a nice depth of flavor.