Paula Deen magazine July-August 2011
Home made blueberry muffins just in time for the blueberry season in Maine. They are loaded with juicy blueberries, crunch of the nuts and the goodness of oatmeal. Excellent recipe and a make again for sure.
1 cup old-fashioned oatmeal
1 cup milk
1/2 cup packed brown sugar
1/3 cup vegetable oil
1 tbsp orange zest
1 egg
1 cup flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/2 cup chopped pecans
1 1/2 cup fresh or frozen blueberries*
*keeping out 1/2 cup of the blueberries to sprinkle on top of the batter before baking
confectioners' sugar to sprinkle on top after baking
Place the milk and the old-fashioned oatmeal in a bowl, stir to combine and allow to set for 10 minutes.
Preheat oven to 425 degrees. Line 12 muffin cups with papers or spray muffins pan well with pam spray.
Add to the oatmeal the sugar, oil, orange zest, and egg and mix well. Mix together the flour, baking soda, baking powder and cinnamon and the nuts then add to the wet mixture. Stir just long enough to combine. Carefully stir in the one cup of blueberries and mix gently. Spoon into the baking cups, sprinkle the tops with the remaining blueberries. Bake at 425 degree for about 20 minutes or until golden brown. Remove from oven and allow to cool on a cooling rack. After they are cool sprinkle with the confectioners' sugar and serve.
These look sooo good that I may need to give this recipe a try!! Thanks for sharing this!
ReplyDeleteBelva @ Mainely Mug Ups
These look like amazing muffins for breakfast. I've bookmarked your post for next week when I get more blueberries from the farmers market!
ReplyDeleteThese look great, but I stopped by to make sure you knew Alison at Happy Domesticity had posted again.
ReplyDeleteLooks good. Would be great with a cup of coffee. Thanks for sharing.
ReplyDeleteThanks for the comments my foodie friends. You all make this complete. Happy Cooking Andi
ReplyDeleteFound your blog looking for this recipe from Paula's magazine. The muffins are ok and I am still looking for a great blueberry muffin. But I like your blog!!!!! :)
ReplyDeleteHi Joan, Thank you for your comment. And for liking the blog. I only post recipes that I have made and like. And everyone's taste is different. How about trying the Raspberry/Blueberry muffin of Ina Garten that I have posted. It is very moist and you can use all blueberry and omit the topping. I am in search for the perfect Cranberry muffin, yet to be found. I have tried several over the years. Happy baking and hope this work for you Always, Andi
ReplyDeleteI tried these muffins and they were excellent. I got rave revues from all who tasted them. I paniced when I could not find my copy of the July/August Paula Deen magazine. Must be someone borrowed it before I had a chance to scan the recipe.
ReplyDeleteGary thanks so much for the comment. Much appreciated Happy Baking Andi
ReplyDeleteI just made these muffins and they taste excellent but are lacking something - salt. I have contacted Paula and the Wild Blueberry Assn. Do you think that was a mistake? They are delicious!!!!
ReplyDeleteHi Atlantis, I was nervous when I read your comment. Being a food blog the last thing one wants to do is omit an ingredient... But, I saw Key ingredient.com and Little bit of everything made these same muffins and no salt listed for the ingredients. Then I found my orginal copy of the magazine, and no salt is listed. I made these so long ago that I don't remember. But one thing I do is that if I make something and I don't like it I don't put it on the blog....And I have made a lot that doesn't show up here. Yesterday I made a red raspberry cake using mace as a spice it won't be making this blog. Went in the trash, but that is the risk we take one doens't know until we try. I used a whole jar of homemade red raspberry jam. MY FAV that I do not give away.......... Anyways I am sorry but it is a good recipe so make a notation to add salt to your taste........happy cooking and thank you for your visit to the blog. Andi
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