Bisquick Blueberry Muffins
4.3k
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.
over 2 years ago
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 2 years ago
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 :)
Toronto , Ontario, Canada
about 2 years ago
over 1 year ago
Muffins were barely sweet- biscuit like texture with blueberries. Will not make these again!
12 months ago
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.
5 months ago
No flavor at all!
3 months 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 2 months ago
If they were spongy, you probably mixed them too much. Your batter should be slightly lumpy. Also, double the sugar. Another try?