recipeContent.stepsLabel

• Step 1

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

  recipeContent.ingredientsLabel

  • 2 Cup Flour

  • 1/2 Teaspoon salt

  • 1/2 Teaspoon baking soda

• Step 2

  In another bowl, using a wooden spoon or a mixer, beat the butter and sugar until light-colored and fluffy.

  recipeContent.ingredientsLabel

  • 1/2 Cup butter

  • 3/4 Cup sugar

• Step 3

  Beat in the eggs, one at a time. Stir in sour cream and vanilla.

  recipeContent.ingredientsLabel

  • 2 Large eggs

  • 3/4 Cup sour cream

  • 1 1/2 Cup vanilla extract

• Step 4

  Using a rubber spatula, gently fold in the blueberries.

  recipeContent.ingredientsLabel

  • 1 1/2 Cup Blueberries

• Step 5

  Line a 12-cup muffin tin with the cupcake liners.

• Step 6

  Using an ice cream scoop or spoon, fill each muffin cup two-thirds full with the batter.

• Step 7

  Sprinkle sugar evenly over the top of each muffin.

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  • To Taste sugar

• Step 8

  When ready to cook, start the Traeger grill and set the temperature to 375F and preheat, lid closed, for 10-15 minutes.

  375 ˚F / 191 ˚C

• Step 9

  Bake the muffins for 25-30 minutes, or until a toothpick inserted comes out clean.

  00:30

  375 ˚F / 191 ˚C

• Step 10

  Serve warm and with butter.