Bisquick Blueberry Muffins
Fluffy and delightful muffins made with Bisquick mix and fresh blueberries, perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 2 cups Bisquick baking mix
- 1/2 cup granulated sugar
Wet Ingredients
- 1 cup milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon melted butter optional, for richness
Main Ingredients
- 1 cup fresh or frozen blueberries Toss in a bit of Bisquick mix to prevent sinking.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it well.
- In a large mixing bowl, combine the Bisquick baking mix and granulated sugar.
- In a separate bowl, whisk together the milk, egg, and vanilla extract until well blended.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Gently fold in the blueberries, being cautious not to break them apart.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 15-20 minutes or until the tops are golden brown and a toothpick comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.
Notes
For perfect muffins, avoid overmixing, and experiment with toppings like cinnamon or lemon zest for added flavor. Store in an airtight container for 2-3 days at room temperature.