Steps

• Step 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 / 191 ˚C

• Step 2

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

  Ingredients

  • 2 Cup all-purpose flour

  • 1/2 Teaspoon kosher salt

  • 1/2 Teaspoon baking soda

• Step 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.

  Ingredients

  • 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

• Step 4

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

  Ingredients

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

• Step 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.

• Step 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.

  00:25

  375 ˚F / 191 ˚C

• Step 7

  Serve the muffins warm with butter.