Bisquick® Blueberry Muffins

Bisquick® Blueberry Muffins

11

"For breakfast or snacking, nothing beats homemade blueberry muffins."
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Ingredients

30 m servings 141 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Heat oven to 400 degrees F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
  2. Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups.
  3. Bake 13 to 18 minutes or until golden brown.
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Footnotes

  • High Altitude (3500-6500 ft): Heat oven to 425 degrees F.

Reviews

11
  1. 12 Ratings

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Most helpful positive review

Use an extra egg and top with streusel topping before baking (Bisquick, brown sugar, butter, & cinnamon). These were fluffy and moist - not like cake or biscuits - just a perfect muffin (like t...

Most helpful critical review

Kind of dry and fell apart easily. Fairly tasty, but wish flavor would have been more intense.

Use an extra egg and top with streusel topping before baking (Bisquick, brown sugar, butter, & cinnamon). These were fluffy and moist - not like cake or biscuits - just a perfect muffin (like t...

Very good, moist... I always add more blueberries than asked for, and I think that helps them stay a bit more moist.

These are the muffins my mom always made and I was thrilled to find the recipe, since it isn't printed on the Bisquick box any more. I always double the blueberries. Moist, delicious. Love the...

Fast, easy, and great flavor. I used a whole can of OregoN blueberries, drained and homemade baking mix. (recipe on AR). These turned out great and I can see using different fruits instead for d...

I'm glad you wrote this. On the back of the boxes of Bisquick this recipe is no longer shown. Now, I have a few other suggestions. Instead of Blueberries, add nuts. Mixed salted or unsalted nut...

A very good and easy muffin recipe. I used the Heart Smart Bisquick, cut the recipe in half, and used the whole egg.

This is a quick and easy blueberry muffin recipe. In order to make it low carb I used Carbquick (a low carb baking mix) and Splenda Sugar Blend. I also used frozen blueberries that I thawed in...

Easy, effective, tasty, but stay unavoidably biscuit-ish (a little heavy and dry) despite my efforts to adjust the recipe so they are more like a light muffin. They are more moist after being re...

Kind of dry and fell apart easily. Fairly tasty, but wish flavor would have been more intense.