Bisquick Blueberry Muffins
Sometimes nothing is better than blueberry muffins and this scrumptious recipe shows just that.
Sometimes nothing is better than blueberry muffins and this scrumptious recipe shows just that.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
|
|
| 2 | cups |
biscuit baking mix (bisquick)
eg. Bisquick® |
*
|
| ⅓ | cup |
sugar
|
|
| ⅔ | cups |
milk
|
|
| 2 | tablespoons |
vegetable oil
vegetable |
|
| ¾ | cups |
blueberries
fresh or frozen, thawed, drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 473 | ml |
biscuit baking mix (bisquick)
eg. Bisquick® |
*
|
| 79 | ml |
sugar
|
|
| 158 | ml |
milk
|
|
| 30 | ml |
vegetable oil
vegetable |
|
| 177 | ml |
blueberries
fresh or frozen, thawed, drained |
|
Directions
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.
