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Bisquick Blueberry Muffins

Bisquick Blueberry Muffins Recipe

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 servings
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 2 cups Bisquick Original baking mix, divided
  • ⅓ cup granulated sugar, plus extra for sprinkling
  • ⅔ cup whole milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 tbsp Bisquick mix (reserved from the measured amount)

Method
 

  1. Heat oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk the Bisquick and sugar together. Reserve 1 tablespoon of the Bisquick mix. Add the milk, egg, and vanilla to the bowl, then stir just until a thick, lumpy batter forms.
  3. Toss the blueberries with the reserved tablespoon of Bisquick. Gently fold them into the batter, no more than 6 turns.
  4. Divide the batter among the prepared muffin cups, filling each about two-thirds full. Sprinkle the tops generously with additional granulated sugar.
  5. Bake for 15 to 18 minutes until the muffins are golden and a toothpick comes out clean. Let the pan rest on a rack for 5 minutes, then transfer the muffins to the rack and serve warm.

Notes

If you use frozen blueberries, keep them frozen until you toss them with the Bisquick. The muffins stay soft for a couple of days in the fridge, but their sugar tops lose crunch over time—a quick reheat brings most of that back.