Make bakery-style Biquick blueberry muffins using this easy shortcut recipe.
Best Bisquick Blueberry Muffins
- This recipe couldn’t be easier! Six ingredients and three steps get these moist and tender muffins with full, golden crowns on the table in minutes.
- Bake them up in three different sizes. Try mini muffins for field trips, after school, or post-practice snacks, or bake them up jumbo-sized.
- Serve them as a snack or tasty breakfast treat sliced vertically and used in a French toast recipe. Also perfect as a decadent dessert warm with a scoop of vanilla ice cream.
Ingredients and Variations
- Bisquick: Easy-to-find and economical Bisquick is a home cook’s shortcut for when time is short but the fam wants muffins, biscuits, pancakes, or waffles. It even makes a great topping for fruit cobblers.
- Blueberries: Use fresh, frozen, or canned blueberries. Frozen blueberries don’t need to be thawed, but canned blueberries need to be drained and scattered on a clean paper towel to dry out a little before using.
- Variations: Mix and match other fruits with blueberries. Try dried cranberries, chopped strawberries, or chopped bananas. Chopped walnuts, almonds, coconut, or pecans can be added for some crunch. Swap out the milk for sour cream with the wet ingredients in Step 2 for a denser, tangier-flavored muffin.
How to Make Bisquick Blueberry Muffins
- Mix the Bisquick, milk, sugar, oil, and egg (full recipe below).
- Fold in blueberries and divide batter evenly in a muffin pan.
- Bake until lightly browned on top and cool for 5 minutes.
- Remove muffins and cool on a wire rack or serve warm.
Adjust Bake Time:
- For mini muffins, bake for 10-15 minutes.
- For regular-sized muffins, bake for 13 to 18 minutes.
- For jumbo-sized muffins, bake for 20 to 25 minutes.
Muffin Tips and Tricks
- Muffin liners are perfect for keeping hands and pans clean! If not using muffin liners in a 12-well muffin pan, place a tablespoon of water in each well before adding the batter.
- Set the egg out while gathering the recipe ingredients so it comes to room temperature.
- Toss berries in a little bit of flour to prevent them from sinking to the bottom of the muffins as they bake.
- Get maximum rise on muffins by using every other well in the muffin tin. This allows the tops to spread wider and rise higher while they bake.
- For an extra special topping, sprinkle some white or brown sanding sugar and some lemon zest.
Keeping Muffins Fresh
Store Bisquick blueberry muffins in a covered container or zippered bag at room temperature for up to 2 days or in the fridge for up to 5 days. Freeze blueberry muffins once cooled on a sheet pan before transferring them to a freezer bag for up to 4 months. They can also be wrapped individually and popped from frozen into a backpack or briefcase for a tasty snack!
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Bisquick Blueberry Muffins
Equipment
Ingredients
Instructions
- Preheat oven to 400°F. Line 6 muffin tin wells with paper liners (or grease the bottoms only) and set aside.
- In a large bowl, add Bisquick, milk, sugar, oil, and an egg. Mix until just combined. Do not over mix.
- Gently fold in blueberries.
- Using a cookie scoop or spoon, divide the batter evenly between wells of muffin tin.
- Bake 13 to 18 minutes or until lightly browned. Cool for 5 minutes in muffin tin. Carefully remove and cool on a cooling rack or serve warm.
Notes
- For 12 smaller muffins, bake 10-15 minutes.
- If using a 12 muffin well tin, add about 1 Tablespoon of water to each empty well before baking.
- Keep leftovers in an airtight container for 2 days at room temperature or in the fridge for up to 5 days. Freeze blueberry muffins for up to 4 months.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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