Paula Deen Blueberry Muffins Recipe

This Paula Deen Blueberry Muffins recipe is a moist and buttery recipe, which is made with fresh blueberries and whole milk. It’s a classic, foolproof recipe, ready in about 45 minutes.

Paula Deen Blueberry Muffins Ingredients

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 cup sugar
• 1 stick melted unsalted butter
• 1 slightly beaten egg
• 3/4 cup whole milk
• 1 1/2 cups fresh blueberries
• 1/2 cup brown or white granulated sugar, for topping

How To Make Paula Deen Blueberry Muffins

1. Prep the oven and pan: Preheat the oven to 350°F. Grease a standard 12-cup muffin tin.
2. Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, and sugar.
3. Combine wet ingredients: In a separate medium bowl, combine the melted butter, slightly beaten egg, and milk, and mix well.
4. Make the batter: Pour the wet ingredients into the dry ingredients. Use a spatula to stir until just combined. Be careful not to overmix; a lumpy batter is perfect for tender muffins. Gently fold the fresh blueberries into the batter.
5. First bake: Spoon the batter into the prepared muffin cups, filling each one about two-thirds full. Bake for 10 minutes.
6. Add topping and finish baking: Remove the muffins from the oven and sprinkle the tops with the brown or white sugar. Return them to the oven and 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.
7. Cool and serve: Let the muffins cool in the pan for about 10 minutes before carefully turning them out onto a wire rack to cool further.

Recipe Tips

• How do you prevent blueberries from sinking to the bottom? Before folding the blueberries into the batter, toss them with a tablespoon of the dry flour mixture. This light coating helps them stay suspended in the batter as they bake.
• Why is it important not to overmix the batter? Overmixing muffin batter develops the gluten in the flour, which results in tough, dense, and chewy muffins instead of the desired light and fluffy texture. Stop mixing as soon as you no longer see streaks of dry flour.
• Can I use frozen blueberries? Yes. If you use frozen blueberries, do not thaw them first. Add them to the batter while they are still frozen to prevent their color from bleeding and turning the entire batter purple.
• Why add the sugar topping partway through baking? Adding the sugar after the first 10 minutes allows the tops of the muffins to set slightly. This prevents the sugar from sinking into the batter and helps it form a delicious, crunchy crust on top.

What To Serve With Blueberry Muffins

These muffins are a perfect breakfast or snack on their own, especially when served warm. They are also wonderful with:

• A simple pat of salted butter
• A drizzle of honey
• A dollop of lemon curd or your favorite jam

How To Store Blueberry Muffins

• Room Temperature: Store the cooled muffins in an airtight container at room temperature. Placing a paper towel in the bottom of the container can help absorb excess moisture. They are best eaten within 3 days.
• Freeze: For longer storage, place the completely cooled muffins in a single layer in a freezer-safe bag or container. They can be frozen for up to 3 months.

Blueberry Muffins Nutrition Facts

• Serving: 1 muffin
• Calories: 285 kcal
• Carbohydrates: 40g
• Protein: 4g
• Fat: 12g
• Saturated Fat: 7g
• Sugar: 22g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Paula Deen Banana Nut Bread Recipe
• Paula Deen Banana Bread Recipe
• Paula Deen Hash Brown Quiche Recipe