Jumbo Sour Cream Blueberry Muffins

Ingredients

• 2 eggs
• 1 cup sugar , Optional
• 1 cup sour cream
• 0.5 cups applesauce
• 0.5 teaspoons almond extract
• 1.5 cups all-purpose flour
• 0.5 cups whole wheat flour
• 0.5 teaspoons salt
• 0.5 teaspoons baking soda
• 1 cup blueberries
• 1 tablespoon whiskey barrel smoked sugar , from Savory Spice Shop®

Instructions

1. 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. 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. 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. 4

   Spoon batter into the prepared jumbo muffin cups. Sprinkle whiskey barrel smoked sugar over the top of each muffin.

5. 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.