Tuesday, February 1, 2011

Blueberry Muffins (Paula Deen)

2 c. all-purpose flour
2 Tbsp. baking powder
1/2 c. sugar
1 stick unsalted butter, melted (it's Paula Deen, what else do we expect?)
1 egg, slightly beaten
3/4 c. whole milk
1 1/2 c. fresh blueberries
1/2 c. granulated brown sugar or white sugar

Preheat oven to 350. Grease and flour 12 muffin cups.

In a bowl, combine the flour, baking powder, and the 1/2 c. sugar. In another bowl, combine the butter, egg, and milk and blend well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or overmix; it's okay if there are lumps in the batter. Gently fold the blueberries into the batter. Spoon the batter into the muffin cups, 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 10-20 minutes, until the tops are golden brown and toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out.


** I came across this recipe in Paula's autobiography. One thing I really enjoyed about that book is that at the end of each chapter, Paula shared a recipe that related in same way to the preceding chapter.

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