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Blueberry Gems Muffins

By Paula Deen


Featured in:

Paula Deen Celebrates

Difficulty: Easy

Prep time: 10 minutes

Cook time: 23 to 25 minutes

Servings: 18


  • 2 cups self-rising flour
  • 1½ cups sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • ½ cup vegetable oil
  • ½ cup whole milk
  • 1 cup blueberries (preferably fresh, but frozen will work)


Preheat the oven to 375˚F. Line 18 muffin tin cups with paper liners.

Combine the flour and sugar in a large bowl. In a smaller bowl, combine the eggs, vanilla, oil, and milk. Whisk together until well combined. Make a well in the center of the flour mixture. Pour in the liquid. Mix with a spoon until the flour is moistened. Gently fold in the blueberries.

Spoon the batter into the prepared muffin cups, filling about half to two-thirds full.

Bake for 23 to 25 minutes, until nicely browned and puffed.