Bisquick Blueberry Muffins

These Bisquick blueberry muffins are brimming with blueberries, boast a tender crumb, and you only need one bowl to put them together! When you’re craving bakery fresh muffins, look no further than this recipe. Using Bisquick makes baking easy!

I hope you’ll try my lemon poppy seed muffins, blueberry muffins, Bisquick sausage muffins, and gingerbread muffins next!

Bisquick Blueberry Muffin Ingredients

• Bisquick: I use the original Bisquick in this recipe.
• Milk: I use whole milk.
• Sugar: Just enough granulated sugar to give these muffins fabulous flavor.
• Vegetable Oil: You can use any neutral flavor of vegetable oil. I use canola oil.
• Egg: Use large eggs at room temperature.
• Blueberries: Use fresh or frozen blueberries. If you use frozen, don’t thaw them. Mix them in straight from the freezer.

 Tips + Tricks

• Muffin tin tips – Paper or foil liners (or the reusable silicone option) are a no-brainer when making muffins, but I do occasionally still use a non-stick spray to lightly coat the flat part of the tin around the muffin holes.
  • This provides a little extra protection if your batter spills out of the sides when they’re baking.
  • Another tip is to use either a gravy ladle or an ice cream scoop to get a consistent amount of the batter into the muffins. The muffins will look more uniform, of course, but they’ll also cook more evenly.
• Best Way To Measure Bisquick: You might not have given much thought to how you measure Bisquick but it can make a big difference in the ultimate texture of your Lemon Poppy Seed Muffins.
  • Do NOT use the ‘dig method’ where you dig a cup of Bisquick out of the container. This can result in a significant amount of extra Bisquick. Instead, fluff it in the container a bit and use a spoon to scoop it out into your measuring cup until it is heaping.
  • Then level it off with the back of a straight edge knife so it’s perfectly even with the top.

Storing + Freeze + Make-Ahead

• How Long Can You Keep This In The Fridge? These Bisquick fresh blueberry muffins can be kept on the countertop for 1-2 days. Place these in an airtight container or Ziploc bag, and they can last in the fridge for a week.
• Can You Freeze This? Baked Bisquick fresh blueberry muffins can last in the freezer for 2-3 months.
• Make-Ahead Tips: This is so easy to make, but you can make it ahead, store it in the fridge, and reheat it.
• Food Safety: If you’d like more info on food safety check out this link.

How to Make Bisquick Blueberry Muffins

1. Mix all the ingredients except the blueberries
2. Fold in the blueberries.
3. Bake.

***See the full instructions below.

More Bisquick Breakfast Recipes

• Bisquick Sausage Balls
• Bisquick Breakfast Casserole
• Bisquick Quiche
• Bisquick Zucchini Pie
• Bisquick Banana Bread
• Bisquick Coffee Cake

Craving more delicious recipes? I hope you’ll join our cooking family!  Subscribe to Gonna Want Seconds and receive all our latest recipes delivered straight to your inbox! Absolutely free to you and we never share your email address.

Save Recipe!

Print Recipe Pin Recipe

Bisquick Blueberry Muffins

These Bisquick blueberry muffins are brimming with blueberries, boast a tender crumb, and you only need one bowl to put them together!

Prep Time10 minutes mins

Cook Time13 minutes mins

Total Time23 minutes mins

Servings: 12 muffins

Author: Kathleen

Ingredients

• ▢ 2 cups Bisquick mix
• ▢ 2/3 cup milk
• ▢ 1/2 cup granulated sugar
• ▢ 1/4 cup vegetable oil
• ▢ 1 large egg
• ▢ 3/4 cup blueberries

US Customary - Metric

Instructions

• Preheat oven to 400°F (204°C). Line a regular-size 12-cup muffin tin with liners.
• In a larger mixing bowl, mix together all the ingredients except the berries, just until combined.
  
• Gently fold in the blueberries (3/4 cup).
  
• Divide the batter among the prepared muffin tins.
• Bake in preheated oven for 7 minutes, rotate the pans, and continue to bake for 6-8 minutes, or until a toothpick inserted in the center of the muffins comes out with a few moist crumbs.

Fans Also Made:

• 
  Bisquick Blueberry Cobbler
• 
  Blueberry Cobbler
• 
  Blueberry Coffee Cake
• 
  Blueberry Muffins
• 
  Blueberry Pound Cake

RATE THIS RECIPE

Save Recipe!

Notes

1. Muffin tin tips – Paper or foil liners (or the reusable silicone option) are a no-brainer when making muffins, but I do occasionally still use a non-stick spray to lightly coat the flat part of the tin around the muffin holes.
   • This provides a little extra protection if your batter spills out of the sides when they’re baking.
   • Another tip is to use either a gravy ladle or an ice cream scoop to get a consistent amount of the batter into the muffins. The muffins will look more uniform, of course, but they’ll also cook more evenly.
2. Best Way To Measure Bisquick: You might not have given much thought to how you measure Bisquick but it can make a big difference in the ultimate texture of your Lemon Poppy Seed Muffins.
   • Do NOT use the ‘dig method’ where you dig a cup of Bisquick out of the container. This can result in a significant amount of extra Bisquick. Instead, fluff it in the container a bit and use a spoon to scoop it out into your measuring cup until it is heaping.
   • Then level it off with the back of a straight edge knife so it’s perfectly even with the top.

Nutrition

Serving: 1muffin | Calories: 177kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 18mg | Sodium: 266mg | Potassium: 66mg | Fiber: 1g | Sugar: 12g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg

DID YOU MAKE THIS RECIPE? I'D LOVE TO SEE!Tag @GonnaWantSeconds or #gonnawantseconds on Instagram!

© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

On your phone? Check the web story here.

Pin

Share

Email