Paula Deens Blueberry Muffins Recipes

PAULA DEEN'S BLUEBERRY MUFFINS

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.

NANA'S BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 °F. Line a 12 cup muffin tin with paper liners and set aside.
• In a large mixing bowl, beat butter and 1 1/4 cups sugar until fluffy and pale in color. Add in eggs one at a time, beating well after each addition.
• In a separate mixing bowl, sift together flour, baking powder and salt. Add the flour mixture to the butter mixture alternating with the milk until well incorporated and being careful not to over mix. Gently fold in the fresh blueberries.
• Scoop batter into the paper lined muffin tin and sprinkle the tops with the remaining 2 teaspoons sugar. Bake for 25-30 minutes or until puffy and golden brown.

BLUEBERRY MUFFINS

Steps:

• 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.

PAULA DEEN'S OATMEAL-BLUEBERRY MUFFINS

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.

BEST DAMN BLUEBERRY MUFFIN YOU'LL EVER EAT RECIPE - (4/5)

Steps:

• Preheat oven to 350. Grease and flour 12 muffin cups. In a bowl combine the flour, baking powder, and 1/2 c sugar. In another bowl, combine the butter, milk, and egg and blend well. Pour the wet ingredients into the flour mixture and stir just until combined. Do not beat or overmix. Ok to have lumps. Gently fold the berries into the batter. Spoon the batter into the muffin cups, filling each cup to about 2/3 full. Bake for 10 min and remove from the oven. Sprinkle the tops of the muffin with the sugar and return the muffins to oven to bake for an additional 10-20 min or until a toothpick comes out clean. Let cool in the pan for abouat 10 minutes before serving.