Bisquick Blueberry Muffins
Indulge in the classic comfort of Bisquick Blueberry Muffins—soft, fluffy, and bursting with juicy blueberries in every bite. This quick and easy recipe is perfect for busy mornings, taking just 10 minutes to prepare and delivering a batch of 12 golden, bakery-style muffins in under 30 minutes. Made with pantry staples like Bisquick baking mix, a touch of vanilla, and your choice of fresh or frozen blueberries, these muffins are delightfully simple yet irresistibly flavorful. The optional sprinkle of sugar on top creates a delicate crunch, elevating these muffins to the perfect balance of sweetness and texture. Whether served warm for breakfast, as a snack, or alongside your favorite coffee, these blueberry muffins are sure to become a family favorite.
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Recipe Information
Ingredients
- 2 cups Bisquick baking mix
- 0.5 cups Granulated sugar
- 0.75 cups Milk
- 0.25 cups Vegetable oil
- 1 Large egg
- 1 teaspoons Vanilla extract
- 1 cups Fresh or frozen blueberries
- 2 tablespoons Granulated sugar (for topping, optional)
Instructions
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease the muffin cups with cooking spray.
In a large mixing bowl, combine the Bisquick baking mix and granulated sugar. Stir to evenly incorporate the dry ingredients.
In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined, being careful not to overmix. The batter may be slightly lumpy.
Gently fold in the blueberries using a spatula, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
If desired, sprinkle the tops of the muffins with a little granulated sugar for added sweetness and a crunchy topping.
Bake in the preheated oven for 14-16 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
1193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 202 mg | 68% | |
| Sodium | 144 mg | 6% | |
| Total Carbohydrate | 156.4 g | 57% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 149.8 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 266 mg | 20% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 477 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
