This Bisquick Blueberry Muffins recipe is so easy and makes moist, flavorful muffins with the fruity flavors of blueberry.
Make your family happy today by serving them these sweet and moist blueberry muffins made with Bisquick!
These muffins can easily be made as a quick breakfast or snack and are perfect for taking on the go.
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Why We Love Bisquick Blueberry Muffins
Blueberry muffins are a classic favorite, and this recipe makes them easily with a Bisquick mix. The easy baking mix helps to create a light and moist muffin, while the bursting blueberry flavor comes through perfectly.
You can add a streusel topping before baking for extra sweetness and crunch, or customize the recipe by adding chocolate chips or other mix-ins.
Blueberry muffins are perfect for a cup of coffee or tea and make a great snack or breakfast.
This recipe is so simple and delicious you’ll be making it again and again.
Is It Better To Use Fresh Or Frozen Blueberries For Muffins?
If you have fresh blueberries, they’ll definitely give your muffins the bursting flavor and color.
However, frozen blueberries work just as well in this recipe and are often more affordable. Either way, your muffins will be moist and delicious.
Ingredients Notes and Substitutions
- Bisquick original baking mix – No Bisquick? No Problem! Make your own Bisquick mix with our DIY baking mix recipe.
- Milk – We used whole milk, but you can use 2% or skim milk if you prefer.
- Sugar – Use white sugar for a classic flavor and color, or switch it up with brown sugar for more depth of flavor.
- Blueberries – We used frozen blueberries in this recipe, but fresh blueberries work just as well. But take note that using fresh blueberries may add extra moisture to the batter.
- Butter – Melted butter adds flavor and moisture to your muffins. You can also use cooking oil as a substitute.
- Lemon extract – this gives the muffins a bright, citrus flavor. You can also use vanilla extract if you prefer.
How To Make Blueberry Muffins With Bisquick Pancake Mix
Pan preparation. Preheat the oven to 325ºF. Grease your 12 regular-size muffin cups lightly with cooking spray, or use paper liners if you prefer.
Mix the ingredients. Mix 2 cups Bisquick, sugar, melted butter, egg, and lemon extract in a large bowl until just combined. Do not overmix.
Then, fold the blueberries into the muffin batter.
Make the muffins. This recipe makes 10-11 muffins. Fill the muffin pan wells 3/4 full of the blueberry muffin batter. For even baking, fill the empty wells with 1/4 cup of water.
Bake the muffins. Bake them at 325 degrees F for 20-25 minutes, or until a toothpick inserted into the center of one comes out clean. Serve warm with butter.
- To make Bisquick Blueberry Lemon Muffins, zest one lemon into the batter and the lemon extract.
- To make Blueberry Muffins with sour cream, add sour cream or yogurt to the batter for a richer Bisquick muffin.
- Add 1/2 cup of chocolate chips to the batter for a fun twist.
- Add a streusel topping by mixing together 1/4 cup sugar, 1/4 cup Bisquick, and 1 tablespoon melted butter. Top the muffins with the streusel before baking.
- For a lower-fat muffin, substitute plain yogurt or applesauce for half of the butter called for in the recipe.
- For a different flavor, try using raspberries or blackberries instead of blueberries.
What To Serve With Bisquick Blueberry Muffins
These muffins are delicious on their own for breakfast, but they’re even. better with a cup of coffee, tea, or hot cocoa.
If you want to dress them up, try serving them with a dollop of whipped cream cheese or whipped butter. They’re also great with butter and jam spread on top.
Storage and Reheating Instructions
Store: Leftover muffins can be stored in an airtight container at room temperature for up to 5 days.
Freezer: These muffins can also be frozen for up to 3 months in a freezer-safe bag or container. Thaw before reheating.
Reheat: Muffins can be reheated in the microwave or oven. To reheat in the microwave, place a damp paper towel over the muffin and heat for 30-60 seconds. To reheat in the oven, place the muffins on a baking sheet and warm them at 325ºF for 10-15 minutes.
Frequently Asked Questions
No, you don’t need to coat the blueberries in flour before adding them to the batter. The Bisquick mix will help to keep them from sinking to the bottom of the muffins.
Possibly, the blueberries were too big and weighed the batter down, causing them to sink. Be sure to cut the blueberries in half if they’re particularly large.
Yes, you can use water instead of milk in the muffin mix. However, it will result in a less tender, denser muffin.
Bisquick Blueberry Muffins
- 1 12-cup muffin pan
- 2 cups Bisquick original baking mix, (see notes for DIY baking mix)
- ⅓ cup sugar
- 2 tablespoons butter, melted (can substitute for cooking oil)
- ⅔ cup milk whole or 2% works best
- 1 large egg, beaten
- 1 teaspoon lemon extract (can substitute vanilla extract)
- 1 cup blueberries, fresh or frozen (for frozen blueberries, rinse until water is clear)
- Preheat the oven to 325ºF. Lightly grease your muffin pans or use muffin pan liners.
- Add Bisquick, sugar, melted butter, milk egg, and lemon extract to a large bowl. Stir just until mixed (do not over-mix). Gently fold the blueberries into the muffin batter.
- This recipe makes 10 -11 muffins. Fill the muffin pan wells 3/4 full of the blueberry muffin batter. For even baking, fill the empty wells with 1/4 cup of water.
- Bake for 20-25 minutes, or until a toothpick inserted into the middle of the muffin comes out clean. Serve warm with butter.