Easy Recipe for Bisquick Blueberry Muffins
Indulge in the perfect and quick breakfast treat with this quick and easy recipe for Bisquick Blueberry Muffins that you will surely enjoy!
It is packed with juicy blueberries and crafted with our easy blueberry muffins recipe, and this is a great recipe for any occasion. Try it once, and it’ll be your go-to for a delicious morning delight next time for busy mornings! There’s something undeniably comforting about the aroma of freshly baked muffins wafting through the kitchen, especially when they’re bursting with juicy blueberries.
If you’re looking for a simple yet delightful treat to start your day, look no further than our easy recipe for these moist blueberry muffins. With just a few pantry staples and a handful of plump blueberries, you can whip up a batch of these irresistible muffins in no time. Let’s dive into the recipe and discover how to create these mouthwatering delights!
Who doesn’t love Blueberries? I know I do, especially when they are in season, usually around July and August. However, you can enjoy them any time of the year. I love getting fresh blueberries when I can. I find they taste so much better at farmer’s markets. I’m guilty of buying them in abundance and need to use them before they spoil.
I have tried several recipes, and I found a simple one for Bisquick Blueberry Muffins that was shared with me many years ago. Did I say they are moist & delicious? Try them for yourselves by following the recipe below. I promise I won’t steer you wrong!
Why You Would Like Bisquick Blueberry Muffin Recipe
Supplies Needed to Make Blueberry Muffins
- Cooking Spray
- regular-size muffin cups or medium muffin cups
- Whisk
- Large Mixing Bowl
- Small Bowl
- Muffin Tin
Recipe for Bisquick Blueberry Muffins is So Easy to Make
The recipe calls for Bisquick instead of all-purpose flour, which surprised me. They have a different texture, but to my surprise, they are delicious. They are simple to make with just a few common ingredients!
Ingredients
- 2 cups Original Bisquick Mix
- 1Â Egg
- 2 tablespoons Vegetable Oil
- â…” cup Milk
- ¾ cup Fresh Blueberries
- â…“ cup Sugar
- 1 tsp Vanilla (optional)
- Crystalized Sugar (optional)
Directions
- Pre-heat oven to 400
- Wash and dry the blueberries, and set aside in a separate bowl.
- Mix dry ingredients in a large bowl, and combine the Bisquick baking mix and granulated sugar. Mix well to ensure the sugar is evenly distributed throughout the baking mix.
- Add Wet Ingredients; create a well in the center of the dry ingredients mixture. Add the milk, vegetable oil, vanilla extract (optional), and egg into the well. Stir until just combined, being careful not to overmix. The batter may be slightly lumpy, which is okay.
- Fold in Blueberries; gently fold the blueberries into the batter until evenly distributed. If using frozen blueberries, be sure to coat them lightly in flour before adding them to the batter to preventÂ
- Add your fresh berries by folding them into the batter.Â
- Grease your muffin tin with cooking spray.
- Scoop the muffin batter into a muffin pan about 3/4 from the top. Lining your muffin pan with paper liners makes for less cleanup.Â
- Sprinkle the crystalized usage on the top of each muffin. (optional)
- Bake at a preheated oven temp of 400 degrees for 13-18 minutes, until golden brown.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or room temperature with a butter pat or a whipped cream dollop.
Note: This recipe makes 1 dozen cupcake-sized muffins
If you’re a fan of my delicious banana bread, try this easy, Old-Fashioned Homemade Buttermilk Pancakes Recipe. These pancakes make a perfect addition to any breakfast!
Tips and Variations:
Customize these muffins by adding nuts, chocolate chips, or other fruits like raspberries or diced strawberries for a delicious variation. Just be mindful of any additional moisture they may add to the batter.
Baking Tips and Tricks for Making Bisquick Blueberry Muffins
By following these tips and tricks for blueberry bisquick muffins, you can bake delicious Bisquick Blueberry Muffins that are fluffy, moist, and bursting with flavor every time! Here are some baking tips and tricks to help you make perfect Bisquick Blueberry Muffins:
Use Proper Measurement Techniques
When measuring ingredients like Bisquick baking mix, flour, and sugar, spoon them into the measuring cup and level off with a flat edge. Avoid packing ingredients into the cup, as this can lead to inaccurate measurements and affect the texture of the muffins.
Don’t Overmix the Batter
Overmixing can result in tough and dense muffins. Stir the batter until the ingredients are just combined. A few lumps in the batter are perfectly fine.
Coat Blueberries in Flour
If using frozen blueberries, toss them in a little bit of flour before folding them into the batter. This helps prevent them from sinking to the bottom of the muffins during baking.
Fill Muffin Cups Correctly
Fill each muffin cup about two-thirds full with batter. Using an ice cream scoop or a spoon can help ensure uniform portion sizes and consistent baking.
Preheat the Oven: Always preheat your oven before baking the muffins.
This ensures even baking and helps the muffins rise properly. Use an Oven Thermometer: Ovens can vary in temperature accuracy, so it’s a good idea to use an oven thermometer to ensure your oven is at the correct temperature. This is especially important for baking delicate items like muffins.
Rotate the Muffin Tin
To ensure even baking, rotate the muffin tin halfway through the baking time. This helps prevent hot spots in the oven from causing uneven browning.
Test for Doneness
To check if the muffins are done, insert a toothpick into the center of each one. They are ready if the toothpick comes out clean or with a few moist crumbs clinging to it. If there’s wet batter on the toothpick, continue baking for a few more minutes.
Cool Properly
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Cooling them in the tin helps them set and prevents them from becoming soggy.
Store Correctly
Leftover muffins can be stored in an airtight container at room temperature for up to two days or in the refrigerator for longer storage. To reheat, microwave them for a few seconds or warm them in a low oven.
Recipe FAQ
Yes, you can use frozen blueberries. Just fold them gently into the batter to prevent excess moisture.
Absolutely! These muffins can be baked and stored in an airtight container at room temperature for up to two days. They can also be frozen for more extended storage.
While we recommend using Bisquick for best results, you can try using other similar baking mixes. However, the texture and flavor may vary slightly.
To prevent blueberries from sinking, toss them in flour before folding them into the batter. This helps them stay suspended throughout the muffins during baking.
You can make gluten-free muffins using a gluten-free baking mix instead of Bisquick. Just ensure that all other ingredients are gluten-free.
Leftover muffins can be stored in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. You can also freeze them for longer storage.
Bisquick Blueberry Muffin Recipe
If you’re looking for a simple yet delightful treat to start your day, look no further than our easy recipe for these moist blueberry muffins. With just a few pantry staples and a handful of plump blueberries, you can whip up a batch of these irresistible muffins in no time. Let’s dive into the recipe and discover how to create these mouthwatering delights!
Ingredients
- 2 cups Original Bisquick Mix
- 1 Egg
- 2 tablespoons Vegetable Oil
- â…” cup Milk
- ¾ cup Fresh Blueberries
- â…“ cup Sugar
- 1 tsp Vanilla (optional)
- Crystalized Sugar (optional)
Instructions
- Pre-heat oven to 400
- Wash and dry the blueberries, and set aside in a separate bowl.
- Mix dry ingredients in a large bowl, and combine the Bisquick baking mix and granulated sugar. Mix well to ensure the sugar is evenly distributed throughout the baking mix.
- Add Wet Ingredients; create a well in the center of the dry ingredients mixture. Add the milk, vegetable oil, vanilla extract (optional), and egg into the well. Stir until just combined, being careful not to overmix. The batter may be slightly lumpy, which is okay.
- Fold in Blueberries; gently fold the blueberries into the batter until evenly distributed. If using frozen blueberries, be sure to coat them lightly in flour before adding them to the batter to prevent
- Add your fresh berries by folding them into the batter.
- Grease your muffin tin with cooking spray.
- Scoop the muffin batter into a muffin pan about 3/4 from the top. Lining your muffin pan with paper liners makes for less cleanup.
- Sprinkle the crystalized usage on the top of each muffin. (optional)
- Bake at a preheated oven temp of 400 degrees for 13-18 minutes, until golden brown.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy warm or room temperature with a butter pat or a whipped cream dollop.
Notes
Do not overmix the batter!
Final thoughts…
This Bisquick Blueberry Muffins recipe will become a staple in your baking repertoire with its simplicity and deliciousness. Whether you’re a seasoned baker or just starting, these delicious and fluffy muffins are perfect for satisfying your cravings for something sweet and satisfying. Try this easy muffin recipe and experience the joy of homemade baking at its finest!
Did you try this recipe? Please let me know what you think in the comments.
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I can’t believe how easy this recipe is! My kiddos gave these muffins two thumbs up! So yummy!!
Aww thank you. They really are delicious &; so easy to make!
Yum! I’m definitely going to try this.
I followed your recipe to the “T” except I added too much sugar, they started came out excellent! Didn’t realize it was so easy to make. Thank you.