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Bisquick Blueberry Muffins

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Sometimes nothing is better than blueberry muffins and this scrumptious recipe shows just that.

Yield

12

servings

Prep

10

min

Cook

20

min

Ready

30

min

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

Ingredients

1each eggVideo
2cups biscuit baking mix (bisquick) eg. Bisquick®*
cup sugarVideo
cups milkVideo
2tablespoons vegetable oil vegetable
¾cups blueberries fresh or frozen, thawed, drained
* not incl. in nutrient facts

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.

First published: last updated: 2015-02-09

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Nutrition Facts

Serving Size 34g (1.2 oz)
Amount per Serving
Calories 5745% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 17mg 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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