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Blueberry Sour Cream Muffins

Blueberry Sour Cream Muffins

By Traeger Kitchen

These ultra-moist muffins are perfect for Sunday mornings, come rain or shine. Packed with blueberries, each bite explodes with flavor.

Prep Time

10 Min

Cook Time

25 Min

Pellets

Apple

Ingredients

This recipe serves:

8

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Units of Measurement:
main
2 Cup all-purpose flour
1/2 Teaspoon kosher salt
1/2 Teaspoon baking soda
1/2 Cup (1 stick) unsalted butter, softened, plus more for serving
3/4 Cup sugar, plus more for sprinkling
2 Large Eggs
3/4 Cup sour cream
1 1/2 Teaspoon vanilla extract
1 1/2 Cup blueberries, fresh or frozen and thawed

Steps

  • 1

    When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes. Line a 12-cup muffin tin with paper liners.

    375 ˚F / 191 ˚C

  • 2

    In a medium bowl, whisk together the flour, salt, and baking soda.

  • 3

    In a large bowl bowl, use an electric hand mixer or wooden spoon to beat together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the sour cream and vanilla.

  • 4

    Gradually add the dry ingredients to the wet ingredients and mix just until incorporated. Using a rubber spatula, gently fold in the blueberries.

  • 5

    Using an ice cream scoop or spoon, fill each muffin cup two thirds of the way full with the batter. Sprinkle sugar evenly over the top of each muffin.

  • 6

    Place the muffin tin on the grill grates. Close the lid and bake until a toothpick inserted into the center of a muffin comes out clean, 25-30 minutes.

    375 ˚F / 191 ˚C

    00:25

  • 7

    Serve the muffins warm with butter.

My Notes


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