Blueberry Sour Cream Muffins

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

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

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  Ingredients

  • 2 Cup flour

  • 1/2 Teaspoon salt

  • 1/2 Teaspoon baking soda

• 2

  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.

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  Ingredients

  • 1/2 Cup butter

  • 3/4 Cup sugar, plus more for muffin tops

  • 2 Large eggs

  • 3/4 Cup sour cream

  • 1 1/2 Teaspoon vanilla extract

• 3

  Add the flour mixture gradually and mix just until incorporated. Using a rubber spatula, gently fold in the blueberries.

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  Ingredients

  • 1 1/2 Cup blueberries, fresh or thawed

• 4

  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.

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• 5

  When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.

  

  Grill: 375 ˚F

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• 6

  Bake the muffins 25 to 30 minutes, or until a toothpick inserted comes out clean. Served warm and with butter.

  

  Grill: 375 ˚F

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