It's never too cold to make blueberry muffins. That's the beauty of frozen blueberries. Even in the dead of winter you can make these fluffy, warm bites of heaven to take you right back to the golden days of summer. The secret ingredient (which isn't so secret after you see the recipe title) is the sour cream, which keeps these muffins insanely moist.
PREP TIME: 10 minutes
COOK TIME: 25 minutes per batch
SERVES: 8 to 10
RECOMMENDED PELLETS: Apple or Cherry
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, at room temperature
3/4 cup sugar, plus extra for the muffin top
2 large eggs
3/4 cup sour cream
1-1/2 teaspoons vanilla
1-1/2 cups fresh or frozen blueberries
Paper cupcake liners
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.
Slowly add the dry ingredients to the wet ingredients and mix just until combined.
A trick to keep the berries from sinking to the bottom of the muffins is to coat them with about 1 tablespoon of flour.
Using a rubber spatula, gently fold the blueberries into the batter.
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 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Bake the muffins 25 to 30 minutes, or until a toothpick inserted in the center of one comes out clean (no uncooked batter clinging to it).
They're best served warm with a decent pat of butter melting right through the middle.