Jumbo Sour Cream Blueberry Muffins

Recipe View 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)

Recipe View 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)

Recipe View 2 mins Blend in the sour cream, applesauce, and almond extract until well combined. (2 minutes)

Recipe View 2 mins In a separate bowl, whisk together the all-purpose flour, whole wheat flour, salt, and baking soda. (2 minutes)

Recipe View 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)

Recipe View 2 mins Gently fold in the blueberries, distributing them evenly throughout the batter. (2 minutes)

Recipe View 5 mins Spoon the batter into the prepared jumbo muffin cups, filling each about 3/4 full. (5 minutes)

Recipe View 2 mins Sprinkle the tops of the muffins generously with whiskey barrel smoked sugar (or coarse sugar). (2 minutes)

Recipe View 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)

Recipe View 5 mins Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)