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Blueberry Sour Cream Muffins

Blueberry Sour Cream Muffins

By Traeger Kitchen

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

Prep Time

10 Minutes

Cook Time

25 Minutes

Pellets

Apple

Ingredients

Number of people serving

8

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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

Step

  • 1

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

  • 3

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

  • 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.

    375 ˚F / 191 ˚C

    00:15

  • 6

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

    375 ˚F / 191 ˚C

    00:25

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