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Blueberry Sour Cream Muffins

10

25

Apple

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

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  • 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

  • 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

  • 2

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

    • 2 Cup all-purpose flour

    • 1/2 Teaspoon Kosher salt

    • 1/2 Teaspoon 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.

    • 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

  • 4

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

    • 1 1/2 Cup blueberries, fresh or frozen and thawed

  • 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

  • 7

    Serve the muffins warm with butter.

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