By Traeger Kitchen
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|
|3/4 Cup||sour cream|
|1 1/2 Teaspoon||vanilla extract|
|1 1/2 Cup||blueberries, fresh or frozen and thawed|
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 / 191 ˚C
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
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
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
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.
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 / 191 ˚C
Serve the muffins warm with butter.