These Bisquick blueberry muffins are soft, fluffy, and packed with bright bursts of blueberry flavor. With just a handful of simple ingredients, they come together quickly—no mixer needed. Perfect for breakfast, brunch, or an easy snack, this recipe makes fresh-baked muffins that feel like a treat but are simple enough for any day of the week.
This blueberry muffins Bisquick recipe is one of the easiest ways to whip up a batch of bakery-style muffins right at home. Using a pre-made baking mix saves time and ensures a tender, fluffy texture every time. You’ll only need one bowl and a few minutes of prep to get them into the oven.
Out of all the Bisquick recipes for blueberry muffins, this one stands out for its balance of sweetness and bright berry flavor. It’s a great way to use fresh or frozen blueberries, and the lemon extract adds just enough zing to make them extra special. Keep this recipe on hand for quick breakfasts, weekend baking, or anytime you’ve got a craving for something homemade.
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Bisquick Blueberry Muffins Video Tutorial
Why We Love This Blueberry Muffins Bisquick Recipe
- Use Bisquick for a shortcut to delicious muffins.
This baking mix makes a light and moist muffin in less time than other homemade muffin recipes. - Make with fresh or frozen blueberries.
Use whichever you have on hand! Frozen fruit can be very convenient when blueberries are not in season. - They freeze and reheat well.
You can make multiple batches at a time and store some for another day.
Love easy Bisquick recipes? Try our cornbread without cornmeal recipe or cheddar biscuits with Bisquick for an easy and flavorful side dish. Or for a treat, we love this Bisquick funnel cake recipe.
Ingredients Notes and Substitutions
- Bisquick original baking mix: No Bisquick? No Problem! Make your own baking mix with our homemade Bisquick recipe.
- Milk: We used whole milk, but you can use 2% or skim milk.
- Blueberries: We used frozen blueberries in this recipe, but fresh blueberries work just as well.
- Butter: Melted butter adds flavor and moisture to baked goods. You can also use canola oil as a substitute.
- Lemon extract: this gives the muffins a bright, citrus flavor. You can use vanilla extract instead if you prefer.
Recipe Variations
- Lemon-zest muffins: Brighten up the flavor with the zest of one lemon mixed into the batter. It enhances the tartness of the berries and gives each bite a fresh, citrusy twist.
- Nutty crunch muffins: For added texture, stir ½ cup of chopped walnuts or pecans into the batter. These pair beautifully with the bisquick mix and blueberries, adding a subtle, nutty depth.
- Chocolate chip muffins: Swap out half the blueberries for chocolate chips to make a treat the kids will love. Bake in lined muffin tins for easy cleanup.
- Dairy-free muffins: Make it dairy-free by using plant-based milk and substituting butter with vegetable oil. Also, line your muffin cups to help the muffins retain their moisture after baking. You may also use gluten-free Bisquick and follow the instructions on the box.
Equipment Used in this Recipe
- Muffin pan
- Large bowl
How to Make Bisquick Recipes for Blueberry Muffins
- Preheat and Prep
Preheat your oven. Lightly grease a muffin pan or line it with muffin liners to prevent sticking. - Mix the Batter
In a large bowl, combine Bisquick baking mix, sugar, melted butter (or oil), milk, beaten egg, and lemon extract. Stir until just combine. Avoid overmixing the ingredients. Overmixing will lead to tough muffins. - Fold blueberries into the muffin batter.
By gently folding the blueberries into the batter, you keep the blueberries intact. Broken blueberries can leak juice which turns the muffins a blueish/purple color. - Fill muffin pan wells only ¾ full of batter.
If the wells are completely full of batter, the muffin tops could overflow the cups. For even baking, fill any empty wells with 1/4 cup of water.
- Bake
Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. - Test doneness by inserting a toothpick into the center of a muffin. If the toothpick comes out clean, the muffins are done baking.
- Cool and Serve
Let these Bisquick recipes for blueberry muffins cool slightly in the pan, then transfer to a wire rack. Enjoy warm or at room temperature—perfect with a pat of butter!
🎯 TFN Pro Tip
For bakery-style muffins, let the batter rest for 10–15 minutes before baking—this helps create a taller, more domed top.
Serving Suggestions
These muffins are delicious on their own for breakfast, but they’re even. better with a cup of coffee, tea, or hot cocoa.
Dress them up with a dollop of whipped cream cheese or whipped butter or streusel topping (see above). They’re also great with butter and jam spread on top.
Are you a fan of muffins? Consider making this coffee cake muffin recipe!
Recipe FAQs
No, you don’t need to coat the blueberries in flour before adding them to the batter. This technique is used to prevent the blueberries from sinking to the bottom of the muffins. In our recipe, the baking mix will thicken the batter to the point where the blueberries stay suspended in the liquid.
This will result in a less tender, denser muffin, so instead we recommend using a non-dairy milk such as soy milk, almond milk, or oat milk.
The secret to moist muffins is to not overcook them. Overcooking leads to dry, crumbly muffins. Check them at 18-20 minutes (when the top begins to get light golden brown) and use a toothpick to ensure the center is completely cooked. Another tip is to use muffin liners to help retain the moisture after baking.
Store leftover Bisquick blueberry muffins in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. Thaw on the counter or microwave for 30 seconds. To reheat, microwave with a damp paper towel for 30–60 seconds or warm in a 325ºF oven, wrapped in foil, for 10–15 minutes to retain moisture.
With either variety, your muffins will be moist and delicious. If you have fresh blueberries, they’ll definitely give your muffins a burst of flavor and color.
However, frozen blueberries work just as well in this Bisquick blueberry muffin recipe and are often more affordable and convenient.
Looking for more easy baking recipes?
If you tried this blueberry muffins Bisquick recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Bisquick Blueberry Muffins
Equipment
- 1 muffin pan
- large bowl
Ingredients
- 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)
Instructions
- 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.
Video
Notes
- Lemon-zest muffins: Brighten up the flavor with the zest of one lemon mixed into the batter. It enhances the tartness of the berries and gives each bite a fresh, citrusy twist.
- Nutty crunch muffins: For added texture, stir ½ cup of chopped walnuts or pecans into the batter. These pair beautifully with the bisquick mix and blueberries, adding a subtle, nutty depth.
- Chocolate chip muffins: Swap out half the blueberries for chocolate chips to make a treat the kids will love. Bake in lined muffin tins for easy cleanup.
- Dairy-free muffins: Make it dairy-free by using plant-based milk and substituting butter with vegetable oil. Also, line your muffin cups to help the muffins retain their moisture after baking. You may also use gluten-free Bisquick and follow the instructions on the box.
- For bakery-style muffins, let the batter rest for 10–15 minutes before baking—this helps create a taller, more domed top.
- If using frozen berries, rinse them until the water runs clear and pat dry to prevent your batter from turning purple.
- 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 in the fridge or on the kitchen counter top before reheating. Or, to thaw more quickly, microwave for about 30 seconds.
- Reheat: Bisquick muffins can be reheated in the microwave or oven. To reheat them in the microwave, place a damp paper towel over the muffin(s) and heat for 30-60 seconds. To reheat in the oven, wrap the muffins in tin foil and lay out on a baking sheet. The foil keeps in the moisture so the muffins don’t dry out. Warm them at 325ºF for 10-15 minutes.
Nutrition
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Chenee says
My mom used to make these all the time as a kid. I have fond memories of waking up to the house smelling like blueberry muffins!
Harriet Young says
Delicious! These were really quick and seriously easy to make. Will be making again this weekend!
DK says
What a quick and easy blueberry muffin recipe! Our family loves these types of baked goods and we made 2 whole batches yesterday!
Paula says
These blueberry muffins with bisquick were so delicious! Served them with butter and coffee and everyone loved them
Chenee says
I am drooling over these muffins! I’m going to make them for my daughter for a surprise after-school snack. They look so good though there may not be any left when she gets home! 🙂