Paula's Blueberry Muffins

Paula Deen is fantastic. So are her blueberry muffins. I have made these almost every weekend for the past month- I blame the craving on this pregnancy, but I think it could also be because they are really good muffins.

So yummy.

I found this recipe at pauladeen.com I decided to make a couple of changes to the recipe- indicated in italics :)


Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 cup sugar
1 stick unsalted butter, melted
1 egg, slightly beaten
3/4 cup whole milk
1/4 tsp. almond extract
1 1/2 cups fresh blueberries
1/2 cup granulated brown sugar or white sugar

Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin.

In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg, almond extract, and milk and mix well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or over mix; it’s okay if there are lumps in the batter. Gently fold the blueberries into the batter.

(how do you like that product placement?)

Spoon the batter into the muffin tray, 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 to 15 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out.

You can also put the sugar on top of the muffins before you put them in the oven.  I have done it both ways and they turn out great whatever you decide to do.

Delicious.