Bisquick Blueberry Muffins

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

4.95 from 34 votes

Make the best Bisquick blueberry muffins with this quick and easy recipe. Soft, fluffy, and packed with juicy berries—perfect for breakfast or snacks!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack, Brunch

Cuisine: American

Keyword: bisquick recipe, muffins, blueberry recipes, bisquick blueberry muffins

Servings: muffins

Calories: 173kcal

Author: Renae Gerhardstein

Equipment

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

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.

Ingredient Notes:

Rinse frozen blueberries in a colander until the water runs clear.
Make your own Bisquick with our DIY baking mix recipe.
To use Gluten-Free Bisquick, follow the substitution directions on the Bisquick box.

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.

Storing 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 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