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Baking Mix Blueberry Muffins















Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium


1 large eggs
2 cups biscuit baking mix (bisquick)
cup sugar
cup milk
2 tablespoons vegetable oil
¾ cup blueberries


Heat oven to 400℉ (200℃).

Grease bottoms only of 12 medium muffin cups or line with paper baking cups.

Beat eggs slightly in medium bowl; stir in remaining ingredients except blueberries just until moistened.

Fold blueberries into batter.

Divide batter evenly among cups.

Bake 15 to 18 minutes or until golden brown.


* not incl. in nutrient facts

Add review




Were making these now be ready for nfl halftime!

over 3 years ago

United States

Can I use frozen blueberries in this recipe?

about 3 years ago

is a small cake mix same as the recipe above you showed

almost 3 years ago

They came out heavy, why?

over 2 years ago

How many muffins well this make I am doing t for class

about 2 years ago


The recipe makes 12 muffins.

about 2 years ago


You can certainly use frozen blueberries. Just increase the baking time for 5 more minutes or until a wooden skewer inserted into center comes out clean. Hope this helps!

about 2 years ago

blueberry / staci

i will make it one day

over 1 year ago

Nutrition Facts

Serving Size 35g (1.2 oz)
Amount per Serving
Calories 5845% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 11mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 1% Vitamin C 2%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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