Bisquick Blueberry Muffins
8.7k
Sometimes nothing is better than blueberry muffins and this scrumptious recipe shows just that.
Ingredients
| 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 |
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.
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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?
I reduced the Bisquick to 1 1/2 cups and added one cup of bran cereal. Just soak the cereal in the milk for a minute before adding it to the batter. Also added a 1/4 tsp. of cinnamon...delicious!
about 5 years agoUnited States
Hmm my muffins were not sweet at all? This can’t be the right amount of sugar
over 4 years agoI think you can double the amount of sugar if these muffins are not sweet enough. Hope this helps, and happy baking :)
happyzhangbo
Muffins were barely sweet- biscuit like texture with blueberries. Will not make these again!
almost 4 years agoUnited States
These were excellent! I added my own touch. 2 teaspoons of vanilla and a dash of cinnamon, Wild tiny blueberries and sprinkle of sugar on top of each muffin just prior to baking.
over 3 years agoPerfect texture lightly sweet. Might give ginger a try next time I make these.
No flavor at all!
about 3 years agoI baked a half-recipe of these and used twice the recommended sugar. The sweetness and flavour were both perfect, but I found them to be a tad spongy. Perhaps using less egg would improve them.
almost 3 years agoIf they were spongy, you probably mixed them too much. Your batter should be slightly lumpy. Also, double the sugar. Another try?
over 2 years agoI read some of the comments and doubled the amount of sugar, added 1/4 teaspoon of cinnamon and vanilla. The batter tasted great. Then folded in the fresh blueberries. The end result was great. The family loved them.
over 2 years agoSo I went by the recipe, made a few changes, used buttermilk, a little extra sugar, some lime zest and juice, cinnamon and a cup of blueberries. These turned out great with a lime freshness!
over 2 years agoUnited States
Used 1 1/3 c fresh blueberries... So, 4% vitamin C...Last 1/3 of blueberries was on top...Used vanilla almond milk because lactose intolerant. ...Ki, US Thank you.
about 2 years agoI added some raspberries and blueberries and came out great
almost 2 years agoJP
As a diabetic I use little sugar and was amazed everyone thought these were not sweet. I think they're wonderful. I also made some with topping; sugar, cinnamon, four and butter. Made the top better
over 1 year agoColorado Mtn Girl
I used GF bisquick, with Silk brand Almond Milk Hazelnut creamer as the milk, and then added another 1/2 cup of regular vanilla flavored almond milk, increased the sugar to 1/2 cup. They turned out so good!! Not dry, and just enough sweetness.
10 months agoThe nutritional information says there are only 3g of carbohydrates in 1 muffin. I have diabetes, and when I ate one of these muffins, it really made my blood sugar high. So, I put the ingredients into a carb counter and found out there is about 19g of carb per muffin.
8 months ago