Paula Deen'S Oatmeal-Blueberry Muffins Recipe

Name: Paula Deen'S Oatmeal-Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 2/3 cup sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 3/4 cup quick-cooking oats; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 3/4 cup whole milk; 1 cup fresh blueberries

Servings: persons

1/2 cup butter, softened
2/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup quick-cooking oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup whole milk
1 cup fresh blueberries

1
Preheat oven to 400.
2
Line about 15 muffin cups with paper liners.
3
In a large bowl, beat butter and sugar at medium speed with a mixer until fluffy.
4
Add eggs, one at a time, beating until combined.
5
Beat in vanilla.
6
In a medium bowl, combine flour, oats, baking powder, baking soda, cinnamon, and salt.
7
Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture. Do not overmix.
8
Gently stir in blueberries.
9
Spoon batter evenly into prepared muffin cups, filling 3/4 full.
10
Bake for 9 minutes or until golden brown.
11
Let cool in pans for 5 minutes.
12
Remove from pans, and serve warm.

690

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup butter, softened, 2/3 cup sugar, 2 large eggs, 1 teaspoon vanilla extract, and more.

Yes, Paula Deen'S Oatmeal-Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Paula Deen'S Oatmeal-Blueberry Muffins

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