Now this is a dangerously delicious blueberry muffin and hard to eat just one. Paula suggests you welcome new neighbors with these moist muffins. You might want to make an extra batch for your house. I used frozen blueberries, and they were still delicious. Recipe courtesy of Cooking with Paula Deen/Spring Entertaining Issue.
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Units: US | Metric
- 1Preheat oven to 400.
- 2Line about 15 muffin cups with paper liners.
- 3In a large bowl, beat butter and sugar at medium speed with a mixer until fluffy.
- 4Add eggs, one at a time, beating until combined.
- 5Beat in vanilla.
- 6In a medium bowl, combine flour, oats, baking powder, baking soda, cinnamon, and salt.
- 7Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture. Do not overmix.
- 8Gently stir in blueberries.
- 9Spoon batter evenly into prepared muffin cups, filling 3/4 full.
- 10Bake for 9 minutes or until golden brown.
- 11Let cool in pans for 5 minutes.
- 12Remove from pans, and serve warm.
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Nutritional Facts for Paula Deen's Oatmeal-Blueberry Muffins
Serving Size: 1 (63 g)
Servings Per Recipe: 15
- Amount Per Serving
- % Daily Value
- Calories 173.6
- Calories from Fat 68
- Total Fat 7.6 g
- Saturated Fat 4.3 g
- Cholesterol 45.6 mg
- Sodium 187.4 mg
- Total Carbohydrate 23.4 g
- Dietary Fiber 1.0 g
- Sugars 10.6 g
- Protein 3.3 g