Bisquick Blueberry Muffins

"I love the soft texture the Bisquick gives these muffins. They remind me of the boxed muffins I enjoyed as a child. These can be mixed up faster than it takes for your oven to preheat!"
 
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photo by Roxygirl in Colorado photo by Roxygirl in Colorado
photo by Roxygirl in Colorado
photo by JPisME0101 photo by JPisME0101
photo by joycemilewski photo by joycemilewski
photo by leahmariegalus photo by leahmariegalus
photo by newspapergal photo by newspapergal
Ready In:
18mins
Ingredients:
6
Serves:
9
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ingredients

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directions

  • Heat oven to 400 degrees.
  • Grease muffin pan well.
  • Stir all ingredients except blueberries in medium bowl, just until moistened.
  • Fold in berries.
  • Divide batter evenly in 9 muffin cups.
  • Bake 13 to 18 minutes or until golden brown.
  • Cool slightly and remove from pan to wire rack.
  • Yield: 9 muffins.

Questions & Replies

  1. I'm making these muffins, and the batter is lumpy. Because I was storing the mix in the refrigerator?
     
  2. Muffins were very good. To make them very, very good I would bump up the sugar to 1/2 and blue berries 1 cup.
     
  3. Do you have sugar free recipes?
     
  4. can I use fresh blueberries
     
  5. Will the Gluten-Free Bisquick work in the muffin recipe?
     
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Reviews

  1. These muffins were light and fluffy with an almost ligher than cake texture, which is exactly what I wanted! I added a full cup of blueberries and a teaspoon of cinnamon. For the blueberry lover, I think these would be good with even more blueberries!
     
  2. A teaspoon of lemon extract and the zest of half of a medium lemon turned these into wonderfully tangy lemon-blueberry muffins.
     
  3. The first time I made these, I made them just as written. I thought they were good, but a little bland. I tweaked it using some suggestions. I used brown sugar instead of white, I upped the blueberries to a full cup, added a little vanilla, and I sprinkled some white sugar over the tops of the muffins before baking. They were so moist and delicious!! Thanks to all for the suggestions!! This is now my go-to muffins recipe!!!!+
     
  4. These are delish! I used more (fresh) blueberries than called for. Ended up with 11 muffins and cooked for about 18-19 minutes. Used liners for easy clean up and a little sugar/butter topping. I will be making these again and again. So easy. Bet you can't eat just one!
     
    • Review photo by JPisME0101
  5. Delicious! I took the advice of other reviewers and increased the sugar to 3/4 c sugar and added 1/2 tsp cinnamon and then increased the blueberries to about 2 c. I didn't have Bisquick so I substituted Jiffy Baking Mix. This recipe's a keeper!
     
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Tweaks

  1. I lined the muffin tins with cupcake cups/liners for easier clean up.
     
  2. Also added a cup more blueberrys.
     
  3. Thought at first they were kind of bland. So I made a thin powdered sugar icing with lemon extract and then sprinkled sugar on top of that.Now it's over the top good!
     
  4. They're perfect! I used three tablespoons of melted butter instead of vegetable oil. And added extra sugar as well!
     
  5. Nice easy recipe. I used Trader Joe's multigrain mix instead of the Bisquick and also raspberries instead of blueberries. They still turned out moist and yummy.
     

RECIPE SUBMITTED BY

Hi everybody, I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.
 
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