Bisquick Blueberry Muffins
These nostalgic Bisquick blueberry muffins are soft, fluffy, and bursting with juicy blueberries. They come together in one bowl with minimal cleanup, making them perfect for weekend brunches or quick weekday treats.
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
Toss blueberries in dry Bisquick to prevent sinking.
A sprinkle of coarse sugar before baking gives a nice crunch.
Use a cookie scoop for even portions.
Do not overmix—lumpy batter is fine.