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Blueberry Muffins Recipe by Paula Deen

1 ratings
Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
1 ratings
Print
Easy Level
0 MIN Prep + Cook
12 muffins Servings
$ /Serving

Blueberry Muffins Recipe by Paula Deen

1 ratings
Print
1 ratings
Easy Level
0 MIN Prep + Cook
12 muffins Servings
$ /Serving

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup sugar
  • 1 stick unsalted butter, melted
  • 1 egg, slightly beaten
  • 3/4 cup whole milk
  • 1 1/2 cups fresh blueberries
  • 1/2 cup granulated brown sugar or white sugar

Preparation

Preheat the oven to 350 °F. Grease a 12-cup muffin tin.

In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg, and milk and mix well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or over mix; it's okay if there are lumps in the batter. Gently fold the blueberries into the batter.

Spoon the batter into the muffin tray, filling each cup about 2/3 full. Bake for 10 minutes and remove from the oven. Sprinkle the tops of the muffins with the granulated brown or white sugar and return the muffins to the oven to bake for an additional 10 to 15 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out.

Reviews

Only registered users can write reviews. Please, or register

1 Review

Naomi
Naomi 9/24/2014
9/24/2014
These muffins ar

These muffins are amazing!!!!
I am the official greeter for our new subdivision. When ever someone new moves in, I greet them with a batch of these muffins. I use fresh picked local blueberries, make the muffins ahead of time and freeze them. So ready to go, any day of the week.
Everyone loves them and they always ask for more!!!
Have I mentioned, these muffins are super easy to make!!!!!

Preparation

Preheat the oven to 350 °F. Grease a 12-cup muffin tin.

In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg, and milk and mix well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or over mix; it's okay if there are lumps in the batter. Gently fold the blueberries into the batter.

Spoon the batter into the muffin tray, filling each cup about 2/3 full. Bake for 10 minutes and remove from the oven. Sprinkle the tops of the muffins with the granulated brown or white sugar and return the muffins to the oven to bake for an additional 10 to 15 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out.

Reviews

Only registered users can write reviews. Please, or register

1 Review

Naomi
Naomi 9/24/2014
9/24/2014
These muffins ar

These muffins are amazing!!!!
I am the official greeter for our new subdivision. When ever someone new moves in, I greet them with a batch of these muffins. I use fresh picked local blueberries, make the muffins ahead of time and freeze them. So ready to go, any day of the week.
Everyone loves them and they always ask for more!!!
Have I mentioned, these muffins are super easy to make!!!!!