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Bisquick Blueberry Muffins on a plate
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Bisquick Blueberry Muffins

Bisquick muffins are soft, moist and bursting with blueberry flavor.
Prep Time10 minutes
Cook Time13 minutes
5 minutes
Total Time28 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 6 muffins
Calories: 293
Author: Candace

Equipment

Ingredients

  • 2 cups Bisquick
  • ⅔ cup milk
  • ⅓ cup sugar
  • 2 Tablespoons oil
  • 1 egg
  • ¾ cup blueberries fresh or frozen (thawed and drained)

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

Calories: 293 | Carbohydrates: 40g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 31mg | Sodium: 531mg | Potassium: 130mg | Fiber: 1g | Sugar: 19g | Vitamin A: 95IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 1mg