Paula Deen Sour Cream Muffins Recipes

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PAULA DEEN'S OATMEAL-BLUEBERRY MUFFINS



Paula Deen's Oatmeal-Blueberry Muffins image

Now this is a dangerously delicious blueberry muffin and hard to eat just one. Paula suggests you welcome new neighbors with these moist muffins. You might want to make an extra batch for your house. I used frozen blueberries, and they were still delicious. Recipe courtesy of Cooking with Paula Deen/Spring Entertaining Issue.

Provided by AmyZoe

Categories     Quick Breads

Time 29m

Yield 15 muffins, 15 serving(s)

Number Of Ingredients 12

1/2 cup butter, softened
2/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup quick-cooking oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup whole milk
1 cup fresh blueberries

Steps:

  • Preheat oven to 400.
  • Line about 15 muffin cups with paper liners.
  • In a large bowl, beat butter and sugar at medium speed with a mixer until fluffy.
  • Add eggs, one at a time, beating until combined.
  • Beat in vanilla.
  • In a medium bowl, combine flour, oats, baking powder, baking soda, cinnamon, and salt.
  • Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture. Do not overmix.
  • Gently stir in blueberries.
  • Spoon batter evenly into prepared muffin cups, filling 3/4 full.
  • Bake for 9 minutes or until golden brown.
  • Let cool in pans for 5 minutes.
  • Remove from pans, and serve warm.

Nutrition Facts : Calories 173.7, Fat 7.6, SaturatedFat 4.4, Cholesterol 45.7, Sodium 187.5, Carbohydrate 23.4, Fiber 1, Sugar 10.7, Protein 3.3

PAULA DEEN'S BLUEBERRY MUFFINS



Paula Deen's Blueberry Muffins image

I found this recipe in Paula Deen's biography. I love blueberry muffins and can't wait to try these!

Provided by StephanieNS

Categories     High In...

Time 40m

Yield 12 muffins, 6 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
2 tablespoons baking powder
1/2 cup sugar
1/2 cup 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 1/2 cup white sugar

Steps:

  • Preheat oven to 350 degrees F.
  • Grease and flour 12 muffin cups.
  • In first bowl, combine the flour, baking powder and the 1/2 cup sugar.
  • In second bowl, combine the butter, egg and milk.blend well.
  • Pour the wet ingredients into the flour mixture and stir until combined (batter will be lumpy).
  • Gently fold the blueberries into the batter.
  • Spoon the batter into the muffin cups. Each one should be about two-thirds full.
  • Bake 10 minutes and remove from the oven. Sprinkle the muffins with the granulated white or brown sugar.
  • Return muffins to the oven and bake an additional 10 to 20 minutes until the tops are golden brown.
  • Let cool 10 minutes.

Nutrition Facts : Calories 454.4, Fat 17.7, SaturatedFat 10.6, Cholesterol 74.7, Sodium 395.1, Carbohydrate 69, Fiber 2, Sugar 34.4, Protein 6.8

PAULA DEEN'S SOUR CREAM BISCUITS



Paula Deen's Sour Cream Biscuits image

Make and share this Paula Deen's Sour Cream Biscuits recipe from Food.com.

Provided by carrie sheridan

Categories     Quick Breads

Time 30m

Yield 10 biscuits

Number Of Ingredients 3

8 ounces butter, melted
2 cups self-rising flour
1 cup sour cream

Steps:

  • Preheat oven to 350°F.
  • Mix butter, flour and sour cream until JUST blended. Do Not Over mix.
  • Pour batter into muffin tins, 2/3 the way full to allow for biscuits to rise.
  • Bake for 20 minutes.

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