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Bisquick Blueberry Muffins

recipe at a glance
Rating: 4/5 4 stars
9 reviews
4 comments

ready in: under 30 minutes
serves/makes:   12
  

recipe id: 34416

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ingredients

1 egg
1 cup Bisquick baking mix
1/3 cup sugar
2/3 cup milk
2 tablespoons vegetable oil
3/4 cup blueberries

directions

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.

added by

twbart72

nutrition

101 calories, 5 grams fat, 14 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
444%
number of 4 star votes on this recipe
556%
number of 3 star votes on this recipe
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number of 2 star votes on this recipe
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number of 1 star votes on this recipe
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number of unrated comments on this recipe4



Guest at CDKitchen.com




REVIEW: recipe rating
DEFINITELY needs 2 cup of bisquick but then it's a perfect recipe!!! Makes great muffins.


Guest at CDKitchen.com




REVIEW: recipe rating
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 at CDKitchen.com




REVIEW: recipe rating
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.


Guest at CDKitchen.com




REVIEW: recipe rating
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 at CDKitchen.com

Guest Foodie

COMMENT:
needed more sugar, I did add the extra cup of bisquick. Otherwid-se very good will make again but with more sugar.


Guest at CDKitchen.com




REVIEW: recipe rating
DEFINITELY agree with the extra bisquick or less milk. Otherwise, easy, fast and the kids gobble them up.


Guest at CDKitchen.com




REVIEW: recipe rating
Made the recipe exactly as written - only doubled it. Made 19 perfect, delicious blueberry muffins.


Guest at CDKitchen.com




REVIEW: recipe rating
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!


Guest at CDKitchen.com




REVIEW: recipe rating
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 at CDKitchen.com

Guest Foodie

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.


Registered Member at CDKitchen.com
Member since:
Apr 21, 2007





REVIEW: recipe rating
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 at CDKitchen.com

Guest Foodie

COMMENT:
It should be 2 cups of bisquick for this recipe.


Guest at CDKitchen.com

Cookie

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