Bisquick Blueberry Muffins are a quick and easy way to enjoy freshly baked muffins without the hassle of making everything from scratch. With the help of Bisquick mix, you can whip up these fluffy, golden muffins studded with juicy blueberries in no time. Perfect for breakfast, brunch, or a snack, these muffins are a delightful treat for any blueberry lover.

Equipment:

Muffin tin
Paper liners or non-stick spray
Mixing bowls
Whisk or hand mixer
Measuring cups and spoons
Spatula

Ingredients:

2 cups Bisquick mix
1/3 cup granulated sugar
2/3 cup milk
1 large egg
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries (if using frozen, do not thaw)
1/4 teaspoon ground cinnamon (optional)
1 tablespoon coarse sugar for topping (optional)

Instructions:

Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Line a muffin tin with paper liners or spray with non-stick spray.
Prepare the Batter:
- In a large mixing bowl, whisk together the Bisquick mix, granulated sugar, and ground cinnamon (if using).
- In a separate bowl, combine the milk, egg, vegetable oil, and vanilla extract. Whisk until well blended.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in Blueberries:
- Gently fold the blueberries into the batter using a spatula, being careful not to crush them.
Fill Muffin Tin:
- Evenly divide the batter among the prepared muffin cups, filling each about 2/3 full.
- If desired, sprinkle a little coarse sugar on top of each muffin for a sweet, crunchy topping.
Bake:
- Place the muffin tin in the preheated oven and bake for 13-15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve:
- Enjoy your freshly baked Bisquick Blueberry Muffins warm, or store them in an airtight container for up to 3 days.

Tips:

Frozen Blueberries: If using frozen blueberries, toss them in a tablespoon of Bisquick mix before folding them into the batter to prevent them from sinking to the bottom.
Add-ins: You can add a teaspoon of lemon zest to the batter for a refreshing citrus flavor, or mix in white chocolate chips for a sweeter treat.
Storage: These muffins can be frozen for up to 3 months. To reheat, simply microwave them for 20-30 seconds.

Bisquick Blueberry Muffins are a fantastic option for a quick, delicious homemade treat. With minimal ingredients and effort, you can enjoy warm, fluffy muffins bursting with blueberry flavor. Perfect for a busy morning or an afternoon snack, these muffins are sure to be a hit with family and friends!

Bisquick Blueberry Muffins

Print Recipe Pin Recipe

Equipment

Muffin tin
Paper liners or non-stick spray
Mixing bowls
Whisk or hand mixer
Measuring cups and spoons
Spatula

Ingredients

2 cups Bisquick mix
1/3 cup granulated sugar
2/3 cup milk
1 large egg
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries if using frozen, do not thaw
1/4 teaspoon ground cinnamon optional
1 tablespoon coarse sugar for topping optional

Instructions

Preheat the Oven:
Preheat your oven to 400°F (200°C).
Line a muffin tin with paper liners or spray with non-stick spray.
Prepare the Batter:
In a large mixing bowl, whisk together the Bisquick mix, granulated sugar, and ground cinnamon (if using).
In a separate bowl, combine the milk, egg, vegetable oil, and vanilla extract. Whisk until well blended.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in Blueberries:
Gently fold the blueberries into the batter using a spatula, being careful not to crush them.
Fill Muffin Tin:
Evenly divide the batter among the prepared muffin cups, filling each about 2/3 full.
If desired, sprinkle a little coarse sugar on top of each muffin for a sweet, crunchy topping.
Bake:
Place the muffin tin in the preheated oven and bake for 13-15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.