Blueberry Muffins

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Blueberry Muffins Blueberry Muffins

Servings: 12 muffins
Cook Time: 25 min
Difficulty: Easy

Ingredients Add to grocery list

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





Preheat the oven to 350 degrees 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.

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Reader Comments:


Paula, Love your shows and cookware. Stay strong and fight the good fight. The Lord is with you. Patti

By Patti on July 02, 2013


i love your diabetic muffin recipes i have family members that have diebetes thats why i look for recipes that have not much sugar in it. i also do this because i dont wont them to worry about how much sugar they eat. i would love u to keep making diabetic recipes for people that have dieabetes or for people that love to bake good dessert choices for people that have dieabetes. your fan, keke smith

By keke smith on June 16, 2013


LOVE THESE! Super easy to make and a taste great! Thank you!

By Maegan on May 22, 2013


I did the same thing but I am going to try them again

By kathleen syvia on March 01, 2013


I did the same thing I used two table spoons instead of two teaspoons so im going to try it again

By Anonymous on March 01, 2013


I made these and followed the recipe exactly and used 2 tablespoons of BP and they were dry and tasted mostly like Baking powder - definitely a typo since the recipe above called for 2 tsp - huge difference. Mine went in to the trash!

By Anonymous on January 11, 2013


Your awesome

By Shakira Johnson on November 12, 2012


Worst blueberry muffins I've ever made. Followed directions exactly and they came out totally dry and bland... mostly just tasted like flour. Very disappointed. I would NOT recommend.

By Eugenie on August 18, 2012


These are superb. Instead of 2 Cups Flour I used 1 cup Soy flour, 1/2 cup Almond Meal and 1/2 cup Whole Wheat Pastry Flour. I also used 1/4 cup melted butter and 1/4 cup applesauce instead of `1/2 cup butter. And 1 cup Splenda Granulated instead of the 1 cup sugar. I also added 1 tsp. vanilla and 1 tsp cinnamon. It turned out great.

By Nancy on August 13, 2012


This exact recipe is in Paula's book 'It Ain't All About the Cookin' EXCEPT the recipe in the book calls for 2 TABLESPOONS of baking powder, unlike the recipe above which calls for 2 teaspoons. Big difference, and it may explain the widely different comments and inconsistent results. I guess I'll go with the 2 Tbsp when I try it.

By karen on July 10, 2012


This morning we tried your blueberry muffins. They tasted very good. Great job Paula.

By Faith on July 07, 2012


The muffins were great, Thanks Paula!

By Anonymous on July 07, 2012


My grandchildren are staying for a few months this summer and we NEEDED muffins.. soo I had blueberries they wouldn't eat, and found Paula's recipe for blueberrie muffins.. they turned out great! Here are a couple of comments from the kids:(Alyssia)I thought they were great except for i didn't really care for blueberries.(Kaira)The muffins were good and i never tried blueberry muffins like this kind before!

By Erdman Family on July 07, 2012


Mixing combinations seem wrong in this recipe: trying to mix butter no matter how soft-- w/ milk is extremely awkward: shouldn't it be mix egg and sugar and butter?

By Hugh on May 17, 2012


After reading the negative comments I had to defend this muffin. I just got done making them and I thought they were awesome!! I used frozen berries and the batter actually turned blue which I thought was kinda cool. They were moist and fluffy and not too sweet but by no means bland. I thought they were perfect!

By Loren on March 01, 2012


I used 1 1/4 cups of sugar instead of half cup and 2 teaspoons of vanilla (I like taste and flavor) and they turned out DELICIOUS! I knew the muffins would be very bland without the added sugar and vanilla. I also used canned wild blueberries.

By Jenny B on January 21, 2012


I make these using the recipe (which lists 2 Tbs for Baking Powder) and I think they are wonderful. Break these open and spread with butter, sprinkle with extra sugar if you need it at this point. I like to eat them straight out of the muffin tin! NOTE: If you are wanting very sweet, moist muffins, you will want to find a recipe using oil, salt, and brown sugar in the main mix...or just buy them from the store. With so many baked goods from mixes these days made using pudding and other additives to make them super moist, real, made-from-scratch recipes are often hated for taste and texture. This is a HUGE misunderstanding in baking.

By Stephanie on July 24, 2011


These tasted so bland and did not rise. When I thought about it, I realized there was no salt or baking soda in this recipe; perhaps that's what was needed. I felt like I'd wasted my blueberries. I will not make these again.

By Mary Lou McGuffee on July 07, 2011


Not very sweet, but good. I just added a little brown sugar to the top & a little butter to the middle once they were done & this added a little sweetness. I also used canned blueberries & they tasted just as good as fresh.

By Carolyn on June 22, 2011


I made these just today and did I did the creaming method with the butter, egg, and the sugar (also 1/2 teaspoon of vanilla along with 1/2 teaspoon of cinnamon). They turned out great! I wouldn't recommend leaving them lumpy but creamy enough!

By Anonymous on June 20, 2011

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