There’s something undeniably nostalgic about waking up to the scent of freshly baked bisquick blueberry muffins. This recipe takes me straight back to summers at my grandmother’s cozy cottage in Maine. She’d wake up before the sun, quietly pulling out her worn-down copy of the Bisquick box instructions, then gently folding in sweet, bursting blueberries we picked the day before.
Her secret? Simplicity and love. These muffins aren’t about fancy techniques—they’re about tradition, ease, and that perfect tender crumb. I’ve taken her version and added a few modern tweaks for flavor and texture, but it still holds the charm of those early summer mornings.
Whether hosting a weekend brunch or just craving a sweet treat to enjoy with your iced coffee on a sunny day, these Bisquick blueberry muffins are the ultimate go-to. Soft, fluffy, and packed with fresh berries, they come together in minutes and disappear just as quickly.
Ready to bake? Let’s turn this summer classic into your new kitchen favorite!
Table of Contents
Why You’ll Love This Bisquick Blueberry Muffins Recipe
Delicious Blueberry Protein Muffins This Bisquick blueberry muffins recipe checks all the boxes for a crowd-pleasing, hassle-free bake. Whether you’re a beginner in the kitchen or a seasoned home baker, there’s so much to love about this recipe. Here’s why these muffins deserve a permanent spot in your summer rotation:
- Quick & Easy: Thanks to Bisquick, most of the heavy lifting is already done. No need to measure out flour, baking powder, or salt—just mix, scoop, and bake.
- One Bowl Wonder: Fewer dishes, more joy. Everything comes together in one bowl, making cleanup a breeze.
- Bursting with Blueberries: We’re not skimping on the berries here. Each bite is loaded with juicy, sweet-tart blueberries, giving you a taste of summer in every mouthful.
- Light & Fluffy Texture: The Bisquick base creates an airy, tender crumb that’s hard to resist—soft on the inside with just the right golden crust on top.
- Versatile: Serve them warm with butter, make them ahead for a quick breakfast, or freeze a batch for future cravings.
If you’re looking for a no-fuss recipe that delivers bakery-style results, these Bisquick blueberry muffins are your new best friend.
Ingredients Breakdown
Great muffins start with great ingredients—and in this case, simplicity is key. Here’s everything you need for the perfect batch of Bisquick blueberry muffins, along with a few notes to help you make the most of each component:
Core Ingredients:
- 2 cups Bisquick mix
This time-saving mix contains flour, baking powder, and salt—making it the perfect base for quick muffin recipes. - 1/3 cup granulated sugar
Just enough to sweeten the batter and enhance the flavor of the blueberries without overpowering them. - 2/3 cup milk
Whole milk is ideal for a rich, moist texture, but you can substitute with almond, oat, or low-fat milk if needed. - 1 egg
Acts as a binder, giving structure and a soft crumb. - 2 tablespoons vegetable oil or melted butter
Oil keeps these muffins moist and light. Butter will add a slightly richer flavor—choose your own adventure! - 1 teaspoon vanilla extract
Adds a cozy aroma and balances the tartness of the berries. - 1 cup fresh blueberries
Rinse and pat them dry. If using frozen berries, toss them in a little Bisquick to prevent bleeding into the batter.
Optional: 1 tablespoon lemon zest
A citrusy twist that brightens the flavor—highly recommended for summer!
Step-by-Step Instructions
This recipe is as easy as it gets. In under 30 minutes, you’ll have a tray of warm, golden blueberry muffins that smell like summer and taste even better.
Prep Time: 10 minutes
Cook Time: 15-18 minutes
Total Time: 28 minutes
Yield: 12 standard muffins
🔧 Instructions:
- Preheat Your Oven
Set your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray. - Mix the Wet Ingredients
In a large mixing bowl, whisk together the egg, milk, oil (or melted butter), and vanilla extract until well combined. - Add the Bisquick and Sugar
Gently stir in the Bisquick mix and granulated sugar. Be careful not to overmix—just until everything is moistened. The batter will be a bit lumpy, and that’s okay! - Fold in the Blueberries
Using a spatula, carefully fold in the blueberries (and lemon zest if using). Try not to crush the berries—you want those beautiful blueberry bursts throughout. - Fill the Muffin Cups
Spoon the batter evenly into your prepared muffin tin, filling each cup about 3/4 full. - Bake
Bake for 15–18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. - Cool and Serve
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack. Enjoy warm or at room temperature!
Tips for Perfect Muffins Every Time
Even with a foolproof recipe like these Bisquick blueberry muffins, a few extra tricks can elevate your muffins from good to unforgettable. Here are my go-to tips, passed down from my nonna and perfected over years of baking:
Don’t Overmix the Batter
Once you add the Bisquick mix, stir just until the ingredients are combined. Overmixing creates dense muffins with tough tops—no one wants that.
Keep Your Ingredients Cool
Especially if you’re using butter and fresh berries. Cold butter keeps the crumb light and fluffy, while chilled blueberries help them stay whole during baking.
Toss Berries in Bisquick
If you’re using frozen blueberries or super juicy ones, toss them in a tablespoon of dry Bisquick before folding into the batter. This keeps them from sinking and bleeding into the mix.
Use a Cookie Scoop
Want perfectly portioned muffins? Use a standard cookie scoop or ice cream scoop to fill your muffin tins evenly and neatly.
Watch the Bake Time
Start checking at 15 minutes. Every oven runs a bit different, so a quick toothpick test ensures you hit the sweet spot of doneness.
Add a Sprinkle of Sugar on Top
For a bakery-style finish, sprinkle a little coarse sugar on the muffin tops before baking. It adds a subtle crunch and sparkle.
Variations & Add-Ins to Make Them Your Own
One of the
best things about this Bisquick blueberry muffins recipe is how versatile it is. Whether you’re feeling creative or just want to use what’s in your pantry, these muffins are the perfect canvas for your culinary imagination.
🍋 Lemon Blueberry Muffins
Add 1 tablespoon of lemon zest and a tablespoon of fresh lemon juice to the batter. The bright citrus notes perfectly complement the juicy blueberries.
🥥 Coconut Blueberry Muffins
Fold in 1/4 cup of shredded coconut for a tropical vibe. You can even sprinkle some on top before baking for a toasty, golden finish.
🍯 Honey Almond Blueberry Muffins
Replace half of the sugar with honey, and add 1/2 teaspoon of almond extract. Top with sliced almonds for extra crunch and flavor.
🍌 Banana Blueberry Muffins
Mash one ripe banana and reduce the milk to 1/2 cup. This adds natural sweetness and extra moisture—ideal if you’re out of eggs, too.
🍫 Blueberry Chocolate Chip Muffins
Add 1/3 cup mini chocolate chips for a sweet surprise in every bite. Kids absolutely love this twist!
🌾 Whole Grain Version
Substitute 1/2 cup of Bisquick with whole wheat flour for a nuttier flavor and a slight boost in fiber.
These ideas are easy to swap in without complicating the recipe. Let your cravings lead the way!
A Muffin That Tastes Like Summer
There’s a certain kind of magic in baking something simple that turns out extraordinary. These Bisquick blueberry muffins are that kind of recipe—one you’ll come back to again and again. With their tender crumb, juicy blueberry bursts, and subtle hint of vanilla, they’re everything you want in a muffin: nostalgic, comforting, and just sweet enough.
Whether you’re enjoying them fresh from the oven on a sunny morning, packing them in lunchboxes, or serving them with a dollop of whipped cream for a casual dessert, these muffins bring joy to every table they grace. They’re also a beautiful reminder that you don’t need a long list of fancy ingredients to create something truly memorable.
If you’re looking to switch things up, try our wholesome almond flour blueberry muffins, creamy and tangy blueberry yogurt muffins, protein-rich cottage cheese blueberry muffins, or sweet-savory blueberry corn muffins. Each one offers a fresh twist on a classic favorite.
So the next time blueberries are in season, or you’re just craving a little bite of summer, pull out that box of Bisquick and let this easy recipe work its magic. Share them with family, gift a batch to a neighbor, or stash a few in the freezer for future “me time.” However you serve them, they’re guaranteed to bring smiles.
Bisquick Blueberry Muffins
Equipment
- mixing bowl
- whisk
- Spatula
- 12-cup muffin tin
- Paper liners or cooking spray
- oven
Ingredients
- 2 cups Bisquick mix
- 1/3 cup granulated sugar
- 2/3 cup milk whole milk recommended, but alternatives like almond or oat milk work too
- 1 egg
- 2 tablespoons vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries or frozen, tossed in a little Bisquick
- Optional: 1 tablespoon lemon zest
Instructions
- Preheat Your Oven
- Set oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
- Mix the Wet Ingredients
- In a large bowl, whisk together egg, milk, oil (or melted butter), and vanilla extract.
- Add the Bisquick and Sugar
- Stir in Bisquick mix and sugar until just moistened. Do not overmix.
- Fold in the Blueberries
- Gently fold in blueberries and lemon zest if using.
- Fill the Muffin Cups
- Spoon batter evenly into the muffin tin, filling each about 3/4 full.
- Bake
- Bake for 15–18 minutes or until golden brown and a toothpick comes out clean.
- Cool and Serve
- Cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
FAQ:
Can I use Bisquick for muffins?
Yes, Bisquick can be used as a base for muffins. It already contains flour, leavening, and fat, so it simplifies the recipe. Just adjust added sugar, eggs, and milk based on your preferred muffin style.
How do you stop blueberries from sinking to the bottom of muffins?
Toss the blueberries in a small amount of flour before folding them into the batter. This helps suspend them evenly throughout the muffins.
What is the secret to making moist muffins?
Use ingredients like yogurt, sour cream, or buttermilk, and avoid overmixing the batter. Moisture also comes from not overbaking—remove muffins as soon as a toothpick comes out clean.
What is the best blueberry muffin mix?
Popular options in the U.S. include Krusteaz, Betty Crocker, and Martha White mixes. Taste and texture preferences vary, but Krusteaz often gets top marks for a bakery-style result.
Can I replace flour with Bisquick?
Yes, but keep in mind Bisquick includes baking powder and shortening. When substituting for flour in recipes, adjust for these extra ingredients to maintain proper texture and rise.
What not to do when baking muffins?
Avoid overmixing, which leads to dense muffins. Don’t overfill the muffin cups, and don’t skip preheating the oven—both can affect shape and texture.