Blueberry Sour Cream Muffins

Author: Traeger

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty Rating: 2/5
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup butter
  • 3/4 cup sugar, plus extra for the muffin tops
  • 2 large eggs
  • 3/4 cup sour cream
  • 1-1/2 teaspoons vanilla
  • 1-1/2 cups fresh or frozen blueberries
  • Paper cupcake liners

Preperation Steps
  • 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 to 5 minutes). Set the temperature to 375 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). Serve warm or at room temperature.