Prep 20 mins
Cook 25 mins
A Paula Deen recipe. I can't wait to give these a try as they looked divine!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3⁄4 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
- Preheat the oven to 350 degrees 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.
These were yummy muffins with a fine, cakelike texture, and not too sweet. My DH really enjoyed them, and this will be a go-to recipe for me when I need a quick batch of muffins with ingredients easily on hand. Next time, I may add spices (cinnamon, nutmeg), another 1/4 c. sugar, and more berries. I think these muffins would also be very good with drained, chopped canned peaches, slivered almonds, and almond flavoring. Oh, and it yielded enough batter for one dozen muffins plus one small loaf.
These were good, though I did have to add a splash more milk, as the batter was so thick I couldn't even stir it (and the blueberries wouldn't spread out in the batter, just stayed in one big clump). However, after adding the splash more milk, it worked great and the flavor is really good -- my 3 year old loved them!