Bisquick Blueberry Muffins Recipe

Ingredients

2 cups Original Bisquick mix
2/3 cup milk
1/3 cup sugar
2 tablespoons vegetable oil
1 egg
3/4 cup fresh or frozen (thawed and drained) blueberries

Preparation

Step 1

Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.

Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups.

Bake 13 to 18 minutes or until golden brown.

Expert Tips:
Mix just until dry ingredients are moistened. Overmixing causes tunnels and a tougher texture in the muffins.
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REVIEWS: (76)

Well, I read all the reviews and took what I liked. My muffins came out ABSOLUTELY FANTASTIC! I mixed wet and dry ing. separately, then combined until just moist. I used 1/3c Gravenstein applesauce, 1/3c milk, 1t vanilla, 1t cinnamon,1/4c brown sugar,1/4c sugar, melted butter for oil, bisquick and egg as directed. I used a heaping cup of Fresh blueberries. Streusel topping: 3tbs Bisquick, 1/4c ea. sugar and brown sugar, 2tbs melted butter and slivered almonds. They were VERY moist, light and had just the right amount of sweetness! Loved the toasted almonds! You can't help say YUM after each bite!

I just tried these for the first time. I made some changes that turned out wonderful, light, fluffy muffins. First, I used blueberry pie filling instead of the frozen (eliminated the need for more sugar. Next, I added 1/2 tsp each baking powder and baking soda (to get a better 'rise' out of them). Lastly I added 1/2 tsp vanilla extract. I layered batter with pie filling in the muffin cups and topped with stressel topping. They turned out delicious. Will definitely make again.

I first made this recipe about 30 years ago. It's still one of my favorites. I sometimes add mashed bananas and reduce the milk to 1/3 cup. And just before taking them out, I sprinkle a little sugar on top. They're great!!!!!

I thought that this recipe was a bit bland so I changed it from 2/3 cup milk to 1/3 cup milk & 1/3 orange juice. This change eliminates the need to add extra sugar that so many others have mentioned. Now my family loves these blueberry muffins!

These Blueberry Muffins are FABULOUS! They weren't sugary enough so instead of 1/3 cup sugar, I put in 1/2 a cup sugar and they were just DELICIOUS!

I make this recipe with frozen blueberries, blackberries and rasberries! Absolutely delish and everyone loves them - especially my 4 year old!!!

Yum! I am very happy with this recipe. I took everyone's advice and added a extra 2 Tablespoons of sugar. Me and my family enjoyed them with mandarin orange sparkling weater. The 2 flavors complamented each other very well.

After making 1 batch I noticed they needed more sugar, so the next time I made them I added 2 more Tablespoons of sugar...they were perfect.

My mother has been baking this since the 50's, I have been baking since the 70's, my son now in the 90's, the original recipe. However, as anyone creative in the kitchen, I tend to use buttermilk, more sugar, more blueberries, especially when in season and instead of oil, I use melted butter. Fold the berries in after you mix the other ingredients. Then bake in the huge texas size muffin tins and optional you can sprinkle rock sugar on top before baking. These are a hit no matter what age, and never a generational gap. Plus they are better then store bought with all the chemicals added. I grew up w/Betty Crocker in my kitchen and love it.

They were way too much like biscuits. I wanted cakey good soft sweet muffins. Bland and boring.

Pretty good muffin. I made a few tweaks as suggested. I added a 1/4 tsp of baking powder. Replaced the oil with applesauce and added a little more sugar. I mixed all the dry ingredients first and then added the wet. The muffin rose well and has a light fluffy texture.

I was looking for a quick and EASY muffin recipe. This one was great. It only took minutes to make, and the muffins were as good if not better than some more difficult recipes I've tried. Definitely worth trying.

These muffins whipped up so quick for a tasty evening snack and then some left over for breakfast the next morning. The muffins were tender and not too sweet. Reheated very well. One of my new favorites.

This is my new favorite recipe for Blueberry Muffins! The muffins are very moist and tasty. I made a dozen and they were quickly eaten. Everyone wanted MORE so I made another batch. I added three more blueberries and sprinkled a little bit of white sugar on top of the raw batter before I placed the muffin tin in the oven. Please try this recipe. You won't be disappointed!

This is my favorite muffin hands down!! They're best right out of the oven cut down the middle with some butter (substitue if you prefer)!