Bisquick Blueberry Muffins Bisquick Blueberry Muffins

Name: Bisquick Blueberry Muffin Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups Bisquick original baking mix, ((see notes for DIY baking mix)); 1/3 cup sugar; 2 tablespoons butter, melted ((can substitute for cooking oil)); 2/3 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))

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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!

a white plate with blueberry muffin and pieces of blueberries.

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 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.

a hand holding a Bisquick blueberry muffin with more muffins at the back.

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.

ingredients for making Bisquick Blueberry Muffins.

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.

baked Bisquick blueberry muffins on a baking sheet.

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!

a white serving tray with blueberry muffins and a white plate with Bisquick blueberry muffins and blueberries on it.

Recipe FAQs

Should I coat blueberries in flour for muffins?

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.

Can you use Bisquick baking mix to make gluten-free muffins?

Yes, just use gluten-free Bisquick and follow the instructions on the box.

Can I use water instead of milk in the muffin mix?

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.

What is the secret to moist muffins?

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.

How do I store this?

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.

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