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This Bisquick blueberry muffin recipe uses a simple, delicious Bisquick batter recipe and plenty of blueberries to make something light, fresh, and fruity every time. These are a quick breakfast to whip up just like my Chocolate Chip Banana Muffins!
Why I Think You’ll Love This Recipe!
- This recipe is fast, easy, and delicious! Embrace using “cheater” recipes like this one and give yourself a break in the kitchen.
- This is a great recipe for kids to learn baking, one of the first things I ever baked as a child was Bisquick cinnamon rolls.
Bisquick Blueberry Muffins
Blueberry muffins are one of the more common muffins for good reason; the sweet and tangy fruitiness of fresh blueberry makes every bite enjoyable. It’s a great way to use up blueberries that are too ripe and need to be used up fast!
Karlynn’s Tip for the Best Bisquick Blueberry Muffins
You can make homemade Bisquick in your kitchen, you don’t have to buy the boxed mix! These are far fewer additives and only whole ingredients when you make it homemade, and you save money. Win-Win!
Don’t Waste Those Wrinkly Blueberries
Blueberries are great to use in baking when they are just that little bit too wrinkly to enjoy eating fresh. This is a perfect recipe to reduce food waste. As long as they aren’t moldy or rotten, wrinkly blueberries are excellent in baking.
How to Make Bisquick Blueberry Muffins
This recipe is so easy; it’s mixed all in one bowl and is only 4 steps until you pop it in the oven!
- Place a paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
- Combine the Bisquick™ mix, milk, sugar, oil, egg, and almond extract until combined. Gently stir in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 13 to 18 minutes or until golden brown.
How to Store Bisquick Blueberry Muffins
These muffins are always best enjoyed fresh on the first day. If you have leftovers it is best to put them in an airtight container and keep them on the counter for up to 3 days. You can also freeze them in an airtight container for up to 3 months.
These muffins are one of our family favorites for a berry-type muffin as they are made up so quickly for breakfast on the go.
Happy Cooking
Love,
Karlynn.
More Delicious Bisquick Recipes!
Bisquick™ Blueberry Muffins
Ingredients
- 2 cups Original Bisquick™ mix
- ⅔ cup milk
- ⅓ cup sugar
- 3 tablespoons vegetable oil
- 1 large egg
- ¼ teaspoon almond extract
- 1 cup fresh blueberries
- ½ batch vanilla icing glaze
Instructions
- Preheat the oven to 400°F. Spray the inside of the muffin wells in a 12-yield muffin pan.
- Combine the Bisquick™ mix, milk, sugar, oil, egg, and almond extract until combined. Gently stir in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake 13 to 18 minutes or until golden brown.
Notes
Nutrition
marilyn says
Made these muffins this morning and they are super easy and very good. Just one problem and question–I used paper liners as suggested and the muffins stuck so much that probably a good quarter of each was on the paper–has anyone ever had luck spraying the paper with cooking spray so that maybe the paper would release the muffin? Next time I will try to bake them directly in the pan as shown in the photo.
Karlynn J says
I am using muffin liners less and less these days, as I’m finding they are sticking to the baked goods. I haven’t really found a good brand that is not sticking so I suggest that you just spray the tins with cooking spray. Let me know if you find a good brand of muffin liners that doesn’t stick to the product anymore!