Paula Deen Blueberry Muffins

Paula Deen blueberry muffins take 35 minutes and just a handful of pantry staples plus fresh blueberries to make 12 tender, golden muffins with a sugar-crisp top. Save this easy blueberry muffin recipe for Sunday brunch, the holiday table or a church supper, because the batter comes together in one bowl.

Stir the wet and dry ingredients only until they just come together, and leave the lumps in. Overmixing makes muffins tough and chewy instead of soft and tender.

Paula bakes these for 10 minutes before sprinkling sugar over the tops and sliding them back in. That second bake gives you a crunchy, sparkly crust, and fresh berries fold in gently without turning the batter purple.

Paula Deen Blueberry Muffins

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Course: BreakfastCuisine: American, SouthernDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

190

kcal

Melted butter and whole milk give these muffins a soft, moist crumb studded with juicy blueberries. The sugar added halfway through baking melts into a thin, crackly crust on top.

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
  

Directions

• Prep the oven and pan: Preheat the oven to 350°F and grease a 12-cup muffin tin. Set it aside so it's ready when the batter is.
• Mix the dry ingredients: Combine 2 cups all purpose flour, 2 teaspoons baking powder and 1/2 cup sugar in a large bowl. Stir them together so the baking powder spreads evenly.
• Mix the wet ingredients: In another bowl, mix 1 stick melted unsalted butter, 1 slightly beaten egg and 3/4 cup whole milk. Stir until the mixture is smooth and well combined.
• Combine the batter: Pour the wet ingredients into the flour mixture and stir with a spatula until just combined. Lumps are fine, so don't beat or overmix.
• Fold in the blueberries: Gently fold in 1 1/2 cups fresh blueberries. Go slowly so the berries stay whole and don't streak the batter.
• Fill the muffin tin: Spoon the batter into the muffin cups, filling each about 2/3 full. That leaves room for the muffins to rise into nicely domed tops.
• First bake: Bake for 10 minutes, then remove the tin from the oven. The muffins will be pale and just set at this point.
• Sugar and finish baking: Sprinkle 1/2 cup brown or white granulated sugar over the tops and return the muffins to the oven for 10 to 15 more minutes. They're done when the tops are golden brown and a toothpick inserted into the center comes out clean.
• Cool and serve: Cool the muffins in the pan for about 10 minutes before turning them out. Then serve them warm while the sugar tops are still crisp.

Tools for this recipe

• USA Pan 12-cup muffin pan (set of 2), OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, but don't thaw them first, since thawed berries bleed color and make the batter soggy. Fold them in straight from the freezer and add a few extra minutes of baking time if needed.

How do I store leftover blueberry muffins?

Keep them in an airtight container at room temperature for up to 2 days. Because of the sugar topping, they're best the day they're baked, so warm them briefly in the oven to bring back the crunch.

Can I make the batter ahead of time?

It's best to bake right after mixing, since the baking powder starts working as soon as it meets the milk. If you want to save time, measure the dry ingredients into a bowl and melt the butter ahead, then combine everything in the morning.

Do I have to bake the muffins in two stages?

The two-stage bake is what gives the tops their crunchy sugar crust. If you sprinkle the sugar on before baking, it sinks into the batter instead of forming a crisp layer.

Why did my blueberry muffins turn out tough?

Overmixing is almost always the cause, because stirring too much develops the gluten in the flour. Stop as soon as no dry flour shows, and don't worry about a few lumps.