Bisquick Blueberry Muffins Recipe | CDKitchen.com (2024)

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Bisquick makes these delicious blueberry muffins a breeze to prepare. You can easily substitute other fruit in place of the blueberries as well. Hint: sprinkle the tops of the muffins with brown sugar before baking!

serves/makes:

ready in:

under 30 minutes

16 reviews
4 comments

ingredients

1 egg
2 cups Bisquick baking mix
1/3 cup sugar
2/3 cup milk
2 tablespoons vegetable oil
3/4 cup fresh or frozen blueberries, thawed and drained

directions

Preheat the oven to 400 degrees F. Line muffin cups with paper liners or lightly grease the bottoms of the muffin cups.

In a bowl, whisk the egg until uniform in color. Stir in the baking mix, sugar, milk, and oil until just mixed.

Gently stir in the blueberries, taking care not to overmix the batter or the muffins will be tough.

Evenly pour the batter into the prepared muffin cups. Place the muffin pan in the oven and bake at 400 degrees F for 16-18 minutes or until the tops are lightly browned and they spring back when lightly touched.

Remove the muffin pan from the oven and let cool for 10 minutes then remove the muffins from the pan and let cool completely on a wire rack.

Store the muffins in an airtight container at room temperature for up to 5 days.

nutrition data for bisquick blueberry muffins

101 calories, 5 grams fat, 14 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.

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reviews & comments for bisquick blueberry muffins

errienkay REVIEW:
May 30, 2020

Made the recipe with 2/3 c. Sweetened evap. milk and 1/8c. water. Batter was a little thicker but it used some of the moisture from berries. Sprinkled with course sugar. Came out perfect. I like a little crunch on the top and moist in middle .
Di REVIEW:
June 26, 2019

I doubled the recipe as I wanted to make jumbo muffins, used blonde coconut sugar to add a little darkness and doubling milk to 1 2/3 cups worked just fine. Used one pint of fresh blueberries. Made six then used the muffin tin to make three more (letting the batter rest 20 minutes then baked at 390 degrees (my oven runs hot) for 22 minutes. Crowns on the rested muffins were higher.
Dee REVIEW:
March 6, 2019
See Also
Irish Apple Cake Recipe

Loved them .Made 30 muffins and used 3 whole eggs. I loved the brown sugar sprinkled on top. It's definitely one recipe I'll use again .Thank you
Guest Foodie REVIEW:
May 28, 2018

I have made these twice using 1/3 c + 1 tbs. sugar and a pint of fresh blueberries. Before baking finished with sprinkles of sugar in the raw for crunch. Love these muffins and my husband loves them, too.
Ro REVIEW:
February 27, 2018

Used the 2 cups bisquick. Also used Splenda instead of sugar. my husband loved them.
rhubarb lover REVIEW:
July 19, 2017

I made this with rhubarb and it was great! The previous recipe I made used flour and 1 cup of sugar. I like that this recipe uses less.
Opaisley REVIEW:
June 7, 2015

This recipe was great, using the 2 cups flour. Will use it again.
smartiesboxer REVIEW:
September 10, 2014

DEFINITELY needs 2 cup of bisquick but then it's a perfect recipe!!! Makes great muffins.
Jennifer NC REVIEW:
February 11, 2013

Great recipe with 2 cups -- otherwise its pancake batter -- I used strawberries and a handful of walnuts -- came out great-- 1 tsp of vanilla makes the difference too .. Great basic recipe for quick muffins
Guest Foodie REVIEW:
September 23, 2012

It was a nice start. I used 2 c. Bisquick, and added a smidge of vanilla. It yielded 11 muffins of a decent size. Could have stretched to a dozen, but would've required making the individual muffins a bit too small for my preference. They are very tasty.
Jraymond REVIEW:
July 11, 2012

Glad I read the reviews 1st! Definitely need 2cups bisquick instead of 1 cup! Way too runny with original recipe. Final result was very good and the prep is super easy!
Guest Foodie February 4, 2011

needed more sugar, I did add the extra cup of bisquick. Otherwid-se very good will make again but with more sugar.
mom 4 6 REVIEW:
July 11, 2010

DEFINITELY agree with the extra bisquick or less milk. Otherwise, easy, fast and the kids gobble them up.
RB REVIEW:
May 23, 2010

Made the recipe exactly as written - only doubled it. Made 19 perfect, delicious blueberry muffins.
GiGi REVIEW:
July 25, 2009

Did need 2 cups of bisquick and a little more sugar - for an extra touch I sprinkled Sugar in the Raw on top before baking for that special bakery touch - no one believed I made them!
neferset REVIEW:
August 26, 2008

The best quick recipe for blueberry muffins. I used 2 tbs of butter (melted) and did have to toss in extra berries for the last three muffin cups . I would increase to 1 or 1 1/4 cups berries. They were light, fluffy, with an excellent texture, but not excessively sweet. They do not dome, but it might be my altitude.I also made the recipe without blueberries and added 1/4 teas of vanilla butter nut extract, 1/3 cup of walnuts, and 2/3 cup of M&Ms. It is a good base for anything.
Guest Foodie May 25, 2008

This recipe didn't work. All the blueberries fell to the bottom of the cups and there was only enough mix for 9 muffins.
bstaceymk36 REVIEW:
April 21, 2007

I did have to add about another cup of the baking mix, but these muffins turned out so good that I almost felt like I was cheating by calling them home made. My kids LOVED them. Thank you for posting this recipe and saving my day.
Guest Foodie January 3, 2007

It should be 2 cups of bisquick for this recipe.
Cookie March 27, 2006

Should be 1/3 cup milk - not 2/3 as stated in recipe. I found out after following the recipe as listed.

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