Bisquick blueberry muffins can easily be made as a quick breakfast or snack and are perfect for taking on the go. Brighten everyone’s day by serving them these sweet and moist blueberry muffin recipe today!
When you want to make a special treat for the family or guests, try this easy muffin recipe. Using an easy baking mix, you can whip up several batches of muffins quite quickly. So pull out the Bisquick when you’re prepping for a bake sale or a party!
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Why We Love This Recipe
- Use Bisquick mix 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
- Add the zest of a lemon for even more lemon flavor, zest one lemon into the batter.
- Add 1/2 cup of chopped nuts to the batter for a crunchy texture. Walnuts or pecans go best with blueberries.
- Add a streusel topping by mixing together 1/4 cup sugar, 1/4 cup Bisquick, and 1 tablespoon melted butter in a bowl. Use a tablespoon to sprinkle the streusel crumbles on the tops of the muffins before baking.
Tips for Making the Best Blueberry Muffins
- Avoid overmixing the ingredients.
Mix baking mix, sugar, melted butter, egg, and lemon extract in a large bowl until just combined. 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. - Test doneness by inserting a toothpick into the center of a muffin. If the toothpick comes out clean, the muffins are done baking.
Is It Better To Use Fresh or Frozen Blueberries for Muffins?
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.
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.
Yes, just use gluten-free Bisquick and follow the instructions on the box.
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 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 countertop before reheating. Or, to thaw more quickly, microwave for about 30 seconds.
Reheat: 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 them 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.
Looking for more easy baking recipes?
- Sourdough French Bread
- Peach Cobbler With Cake Mix And Canned Peaches
- Strawberry Cheesecake Cookies
- Pear Crumble
If you tried this blueberry muffin 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 Muffin Recipe
Equipment
- 1 12-cup muffin pan
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
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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! 🙂