Ingredients for Paula Deen's Oatmeal Blueberry Muffins
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- Vanilla Extract
- All Purpose Flour
- Quick Cooking Oats
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Ground Cinnamon
- ½ teaspoon salt
- Whole Milk
- Fresh Blueberries
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How to Make Paula Deen's Oatmeal Blueberry Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar using a mixer until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- Beat in 2 teaspoons vanilla extract.
- In a separate medium bowl, whisk together 3 cups all-purpose flour, 1 ½ cups rolled oats, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Gently fold in 2 cups frozen blueberries.
- Fill prepared muffin cups ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
42g
Fat
21g
Carbs
7g
