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Traeger Kitchen


Blueberry Sour Cream Muffins

Prep Time

10 Minutes

Cook Time

25 Minutes

Effort

Pellets

Apple

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

Ingredients

How many people are you serving?

8

Units of Measurement:

main

  • 2 Cup flour

  • 1/2 Teaspoon salt

  • 1/2 Teaspoon baking soda

  • 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

  • 1 1/2 Cup blueberries, fresh or thawed

Steps

  • 1

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

    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.

    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.

    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.
  • 5

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

    Grill375 ˚F

  • 6

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

    Grill375 ˚F

Cooking Notes

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