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Bisquick Blueberry Muffins


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















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


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

Add review




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 5 years ago

United States

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

almost 5 years ago

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!

about 4 years ago

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.

almost 4 years ago

No flavor at all!

over 3 years ago

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.

about 3 years ago

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

about 3 years ago

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.

almost 3 years ago

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!

over 2 years ago

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.

over 2 years ago

I added some raspberries and blueberries and came out great

about 2 years ago


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 ago

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.

about 1 year ago

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.

about 1 year ago

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?


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