• Blueberry Sour Cream Muffins
 
  • Blueberry Sour Cream Muffins
 

Blueberry Sour Cream Muffins

4.1
4.11
|
  • Difficulty2/5
  • Prep time10 mins
  • Cook time25 mins
  • Serves8 - 12
  • HardwoodApple

These succulent muffins are perfect for Sunday mornings, come rain or shine, they're a simple, warm-bellied breakfast. Bulging with blueberries, each bite explodes with flavor.

Ingredients

Flour2 cups
Salt1/2 tsp.
Baking Soda1/2 tsp.
Butter1/2 cup
Sugar3/4 cup, plus extra for the muffin tops
Large Eggs2
Sour Cream3/4 cup
Vanilla1 1/2 tsp.
Blueberries, fresh or frozen1 1/2 cups

Preparation

In a small mixing bowl, combine the flour, salt, and baking soda; whisk.

In another bowl, using a wooden spoon or a mixer, beat the butter and sugar until light-colored and fluffy.

Beat in the eggs, one at a time. Stir in sour cream and vanilla.

Using a rubber spatula, gently fold in the blueberries.

Line a 12-cup muffin tin with the cupcake liners.

Using an ice cream scoop or spoon, fill each muffin cup two-thirds full with the batter.

Sprinkle sugar evenly over the top of each muffin.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to 375F and preheat, lid closed, for 10-15 minutes.

Bake the muffins 25-30 minutes, or until a toothpick inserted comes out clean.

Served warm and with butter.

  • Difficulty2/5
  • Prep time10 mins
  • Cook time25 mins
  • Serves8 - 12
  • HardwoodApple