Ingredients
6
6 servings
- •2 eggs
- •1 cup sugar (Optional)
- •1 cup sour cream
- •½ cup applesauce
- •½ teaspoon almond extract
- •1 ½ cups all-purpose flour
- •½ cup whole wheat flour
- •½ teaspoon salt
- •½ teaspoon baking soda
- •1 cup blueberries
- •1 tablespoon whiskey barrel smoked sugar (from Savory Spice Shop®) (Optional)
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 414
- Carbohydrate: 74g
- Fat: 10g
- Fiber: 3g
- Protein: 8g
- Sugar: 40g
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