Paula Deens Blueberry Muffins Recipes

NANA'S BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 °F. Line a 12 cup muffin tin with paper liners and set aside.
• In a large mixing bowl, beat butter and 1 1/4 cups sugar until fluffy and pale in color. Add in eggs one at a time, beating well after each addition.
• In a separate mixing bowl, sift together flour, baking powder and salt. Add the flour mixture to the butter mixture alternating with the milk until well incorporated and being careful not to over mix. Gently fold in the fresh blueberries.
• Scoop batter into the paper lined muffin tin and sprinkle the tops with the remaining 2 teaspoons sugar. Bake for 25-30 minutes or until puffy and golden brown.

PAULA DEEN'S BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 12 muffin cups.
• In first bowl, combine the flour, baking powder and the 1/2 cup sugar.
• In second bowl, combine the butter, egg and milk.blend well.
• Pour the wet ingredients into the flour mixture and stir until combined (batter will be lumpy).
• Gently fold the blueberries into the batter.
• Spoon the batter into the muffin cups. Each one should be about two-thirds full.
• Bake 10 minutes and remove from the oven. Sprinkle the muffins with the granulated white or brown sugar.
• Return muffins to the oven and bake an additional 10 to 20 minutes until the tops are golden brown.
• Let cool 10 minutes.

PAULA DEEN'S STRAWBERRY POUND CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 2 (8 1/2x4 1/2x2 1/2") loaf pans.
• Using an electric mixer, beat butter at medium speed until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
• In a small bowl, combine flour and salt; gradually add to butter mixture, beating just until combined. Stir in sour cream and strawberries. Divide mixture evenly between prepared pans. Bake 55 to 60 minutes, or until a tester inserted in center comes out clean. Cool cakes in pans on a wire rack 10 minutes. Spoon Sweet Pink Glaze over warm cake, let stand 1 hour; remove from pans and cool completely on a wire rack.
• Sweet Pink Glaze:.
• 1 c powdered sugar.
• 2 tbsps milk.
• 1 drop red food coloring.
• In a small bowl, combine all ingredients, stirring until smooth.

PAULA DEEN'S OATMEAL-BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400.
• Line about 15 muffin cups with paper liners.
• In a large bowl, beat butter and sugar at medium speed with a mixer until fluffy.
• Add eggs, one at a time, beating until combined.
• Beat in vanilla.
• In a medium bowl, combine flour, oats, baking powder, baking soda, cinnamon, and salt.
• Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture. Do not overmix.
• Gently stir in blueberries.
• Spoon batter evenly into prepared muffin cups, filling 3/4 full.
• Bake for 9 minutes or until golden brown.
• Let cool in pans for 5 minutes.
• Remove from pans, and serve warm.