1cupblueberries, 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
Rinse frozen blueberries in a colander until the water runs clear. Make your own Bisquick with our DIY baking mix recipe (linked). To use Gluten-Free Bisquick, follow the substitution directions on the Bisquick box. Store leftover bread in an air-tight container for up to 5 days at room temperature. Freeze for longer storage (up to 3 months).