Paula Deens Oatmeal 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.

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.

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.