Paula Deen’s Blueberry Muffins

With a package of organic blueberries staring me in the face and Paula Deen being my “Celebrity Chef of the Month“, did I really have a choice but to try her Blueberry Muffin recipe? Let me tell you, I made the right decision. After tasting these buttery muffins, you would never guess the ingredients were that simple.

I am a very “food texture” oriented type of person. I may be choosy, but I can’t stand a crumbly, mealy, dry muffin. Dense but still moist, this recipe creates a perfect muffin texture. The thickness of the batter is able to hold up the blueberries very well; making sure they don’t all sink to the bottom of the pan. Actually, any berry could be substituted into this recipe and they would still be just as delicious. The brown sugar “topping” creates just enough crust to give a small variation in texture. To be frankly honest, we ate this entire batch in less than 2 days. Anndd…I can’t believe I just admitted that. Anyway, yes, they ARE that good. This particular recipe will now be a regular in my kitchen. I suppose I need to see how they freeze…maybe they will last a little longer that way.

Recipe: Paula Deen’s Blueberry Muffins


  • 2 c. all-purpose flour
  • 2 t. baking powder
  • 1/2 c. sugar
  • 1 stick butter, melted
  • 1 egg, slightly beaten
  • 3/4 c. milk
  • 1 1/2 c. fresh blueberries
  • 1/2 c. brown sugar


  1. Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin or use muffin liners.
  2. 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.
  3. 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. Do not over bake. Cool for about 10 minutes in the pan before turning the muffins out.

Quick Notes

*I used: organic flour, non-aluminum baking powder, cane sugar, organic butter, cage-free egg, organic 2% milk, one 6 oz. container of fresh organic blueberries and organic brown sugar. Also, the batter will be very thick so just spoon it into the liners as best as you can.

Just as a side note – these muffins don’t have that strong, fake blueberry “flavor” that pre-made ones contain. They are more like eating a muffin with blueberries in it…not so much a blueberry flavored muffin. Does that make sense? If you want a stronger blueberry flavor, you could probably mash about half of the berries and swirl them into the batter. Then, fold in the whole berries. You will also end up with a “blue-ish” muffin…so be prepared.

2 Responses to Paula Deen’s Blueberry Muffins
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