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.
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!
over 4 years agoUnited States
Hmm my muffins were not sweet at all? This can’t be the right amount of sugar
about 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!
over 3 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.
about 3 years agoPerfect texture lightly sweet. Might give ginger a try next time I make these.
No flavor at all!
over 2 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.
over 2 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.
about 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!
almost 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.
almost 2 years agoI added some raspberries and blueberries and came out great
over 1 year 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
11 months 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.
5 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.
4 months ago