Bisquick Blueberry Muffins
These Bisquick Blueberry Muffins are fluffy, sweet, and bursting with juicy blueberries—perfect for breakfast or a quick snack!
Servings: 12 servings
Ingredients
- 2 cups homemade Bisquick mix for the base
- 1 cup fresh or frozen blueberries do not thaw if frozen
- 1 cup lightly packed light brown sugar for sweetness and moisture
- 2 tablespoons cold butter cut into small cubes
- 2 tablespoons melted butter for richness
- 1 large egg for binding
- 1 cup milk can use plant-based milk
- 2 teaspoons pure vanilla extract for flavor
- 1/2 cup granulated sugar balances sweetness
Instructions
- Preheat your oven to 375°F (190°C) to ensure even baking.
- Grease the muffin tin or line it with muffin liners.
- In a large mixing bowl, combine the homemade Bisquick mix, granulated sugar, and brown sugar. Whisk until well blended.
- Cut the cold butter into small cubes and add to the dry ingredients. Mix until the mixture resembles coarse crumbs.
- In another bowl, whisk together the milk, melted butter, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.
- Gently fold in the blueberries until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack.
Equipment
- Muffin Tin
- Muffin liners
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Spatula
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- Freeze muffins individually wrapped for up to 3 months.
- Experiment with different fruits or nuts for variety.