Paula Deens Oatmeal Blueberry Muffins Recipes

Steps:

• Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
• Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.

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.

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.

Steps:

• Grease twelve 2-1/2-inch muffin cups or thirty-six 1-3/4-inch muffins cups, or line them with paper bake cups; set aside. (If you don't have enough muffin pans, bake half the batter at a time. Refrigerate remaining batter.)
• Stir together flour, rolled oats, baking powder, baking soda, and salt in a bowl. Make a well in the center of the mixture.
• Combine egg, milk, brown sugar, oil, and vanilla in another bowl. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy.) Fold blueberries into the batter. Spoon the batter into the prepared muffin cups, filling each three-quarters full.
• Bake in a 400 degree F oven for 16 to 18 minutes for 2-1/2-inch muffins or 10 to 12 minutes for 1-3/4-inch muffins or until done. Cool in muffin cups on a wire rack for 5 minutes; remove muffins from cups Serve warm. Makes 12 regular-size or 36 small muffins.

Steps:

• Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.