Homemade Blueberry Muffins…Paula Deen style

My fiancé was craving blueberry muffins all week, so in our weekly coop delivery we made sure to add blueberries to our order.  While researching recipes, I suspected that the queen of butter may just have the best one, Mrs. Paul Deen.  With some slight modifications such as using slim milk rather than whole milk, I’m happy to say that it was a success.  Mrs. Paula Deen sure knows her stuff!


  • 2 cups of all-purpose flour
  • 2 tablespoons of baking powder
  • 1/2 cup of sugar (mix of brown and white)
  • 1 stick of unsalted butter, melted
  • 1 egg, slightly beaten
  • 3/4 cup of milk (your choice)
  • 1 1/2 cups of fresh blueberries or in my case 4.4 ounces
  • 1/2 cup of sugar mixture of topping


1. Preheat the oven to 350 degree F and grease your muffin tin. 2. Melt your butter at a low heat until fully melted. 3.  In one bowl, combine flour, baking power and sugar (all dry ingredients). 4.  In a second bowl, lightly beat the egg into a mixture. 5.  Add milk and melted butter into the egg mixture.  Mix well 6. Pour the wet ingredients into the flour mixture with a spatula until just combined.  Do not overmix so your muffins stay light and fluffy.  Gently fold the blueberries into the batter. 7.  Spoon the batter into the muffin tray and fill each cup 2/3 full.  Bake for 10 minutes and remove from the oven. 8.  Sprinkle the top of the muffins with the sugar of your choice generously and return to the oven to bake for an additional 10-15 minutes.  Bake until the tops are golden brown and you can easily pierce a toothpick into the center of the muffin and it comes out clean. 9. Cool for 10 minutes in the pan before turning the muffin out.  ENJOY=)

Leave a Reply