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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.