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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.










Amount Measure Ingredient Features
1 large eggs
2 cups biscuit baking mix (bisquick)
eg. Bisquick®
cup sugar
cups milk
2 tablespoons vegetable oil
¾ cups blueberries
fresh or frozen, thawed, drained


Amount Measure Ingredient Features
1 each eggs
473 ml biscuit baking mix (bisquick)
eg. Bisquick®
* Camera
79 ml sugar
158 ml milk
30 ml vegetable oil
177 ml blueberries
fresh or frozen, thawed, drained


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 Arrow up button



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!

anonymous United States

Hmm my muffins were not sweet at all? This can’t be the right amount of sugar


I think you can double the amount of sugar if these muffins are not sweet enough. Hope this helps, and happy baking :)


Muffins were barely sweet- biscuit like texture with blueberries. Will not make these again!

anonymous United 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.
Perfect texture lightly sweet. Might give ginger a try next time I make these.


No flavor at all!


I 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.


If they were spongy, you probably mixed them too much. Your batter should be slightly lumpy. Also, double the sugar. Another try?


I 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.


So 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!

anonymous United 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.


I added some raspberries and blueberries and came out great


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

Colorado 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.


The 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.


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Nutrition Facts

Serving Size 35g (1.2 oz)
Amount per Serving
Calories 5845% 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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