1 egg 1 cup Bisquick baking mix 1/3 cup sugar 2/3 cup milk 2 tablespoons vegetable oil 3/4 cup blueberries
Heat oven to 400 degrees F. Grease bottom only of medium size muffin cups or line with paper baking cups.
Beat eggs slightly in a medium bowl; stir in remaining ingredients except blueberries just until moistened. Fold in blueberries into batter. Divide batter evenly among muffin cups. Bake 15 to 18 minutes or until golden brown.
Note: a visitor suggested that 1 cup of Bisquick is not sufficient and that it should actually be 2 cups of the baking mix for 12 muffins.
DEFINITELY needs 2 cup of bisquick but then it's a perfect recipe!!! Makes great muffins.
Jennifer NC February 11, 2013 REVIEW:
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 September 23, 2012 REVIEW:
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 July 11, 2012 REVIEW:
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 COMMENT: 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 July 11, 2010 REVIEW:
DEFINITELY agree with the extra bisquick or less milk. Otherwise, easy, fast and the kids gobble them up.
RB May 23, 2010 REVIEW:
Made the recipe exactly as written - only doubled it. Made 19 perfect, delicious blueberry muffins.
GiGi July 25, 2009 REVIEW:
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 August 26, 2008 REVIEW:
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 COMMENT: This recipe didn't work. All the blueberries fell to the bottom of the cups and there was only enough mix for 9 muffins.
Member since: Apr 21, 2007
bstaceymk36 April 21, 2007 REVIEW:
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 COMMENT: It should be 2 cups of bisquick for this recipe.
Cookie March 27, 2006 COMMENT: Should be 1/3 cup milk - not 2/3 as stated in recipe. I found out after following the recipe as listed.