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!

Course Breakfast

Cuisine American

Keyword Bisquick muffins, blueberry muffin recipes, blueberry recipes, breakfast muffins recipes

Prep Time 10

Cook Time 13

Total Time 23

Servings muffins

Calories 177kcal

Author Kathleen

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.

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.