Let me tell you, there’s nothing quite like the smell of warm blueberry muffins wafting through the kitchen! My Bisquick blueberry muffin recipe is my go-to whenever I want something quick, easy, and absolutely delicious. With just a handful of ingredients and about 30 minutes from start to finish, you’ll be enjoying these fluffy, golden delights in no time! I remember making these muffins with my kids on lazy Sunday mornings, their little hands eagerly mixing the batter, and that sweet anticipation as we waited for them to bake. Trust me, the moment you take that first bite, with juicy blueberries bursting in your mouth, you’ll be hooked. It’s all about the joy of cooking together and filling the house with love and great flavor!
Ingredients for Bisquick Blueberry Muffin Recipe
Gathering the ingredients is super easy, and trust me, you’ll love how simple it is! Here’s what you need:
- 2 cups Bisquick mix: This is the star of the show, making everything fluffy and light.
- 1/2 cup sugar: Just the right amount to add a touch of sweetness to those blueberries.
- 1/2 cup milk: Whole, skim, or whatever you have on hand will do just fine!
- 1/4 cup vegetable oil: This keeps the muffins moist and tender.
- 1 large egg: Essential for binding everything together.
- 1 cup fresh blueberries: The more, the merrier! They’ll burst with flavor in every bite.
How to Prepare the Bisquick Blueberry Muffin Recipe
Alright, let’s get those muffins in the oven! Follow these steps, and you’ll have a batch of warm blueberry goodness ready to enjoy.
Preheat and Mix Ingredients
First things first, preheat your oven to 400°F (200°C). This is super important because you want those muffins to bake evenly and rise beautifully! While the oven is heating up, grab a large mixing bowl and combine the 2 cups of Bisquick mix with 1/2 cup of sugar. Just give it a quick whisk to break up any clumps and get everything nice and airy.
Combine Wet Ingredients
In a separate bowl, it’s time to mix your wet ingredients. Add 1/2 cup of milk, 1/4 cup of vegetable oil, and 1 large egg. Whisk these together until everything is well combined. You want to create a smooth mixture—don’t worry if it’s a little frothy; that’s just the egg doing its work!
Combine Dry and Wet Ingredients
Now, pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined. This is key—don’t overmix! It’s okay if there are a few lumps; they’ll bake out. Overmixing can lead to tough muffins, and we want them fluffy and tender!
Add Blueberries and Prepare for Baking
Next, it’s time for the best part—adding the blueberries! Gently fold in 1 cup of fresh blueberries using a spatula. You want to coat them in the batter without crushing them. Now, grease a muffin tin or line it with muffin liners to make clean-up a breeze. Fill each cup about 2/3 full with the batter.
Baking Instructions
Pop the muffin tin into your preheated oven and bake for 15-20 minutes. Keep an eye on them! You’ll know they’re done when they’re golden brown and a toothpick inserted into the center comes out clean. Let them cool in the tin for a couple of minutes before transferring them to a wire rack. Trust me, waiting those few minutes makes the muffins even more delightful when you finally dig in!
Nutritional Information
Here’s a quick look at the estimated nutritional values for each muffin based on my Bisquick blueberry muffin recipe. Each muffin contains approximately 150 calories, 6g of fat, 2g of protein, and 22g of carbohydrates, with around 10g of sugar. Keep in mind, these values are estimates and can vary based on specific ingredients used. Enjoy your muffins guilt-free, knowing they fit into a balanced diet!
Why You’ll Love This Recipe
- Quick and easy to whip up in just 30 minutes!
- Uses simple ingredients you probably already have on hand.
- Fluffy and moist muffins bursting with fresh blueberry flavor.
- Perfect for breakfast, snacks, or even dessert.
- Kids will love helping out in the kitchen!
Tips for Success
To make sure your Bisquick blueberry muffins turn out perfectly every time, here are a few pro tips! First, measure your ingredients accurately—too much flour can lead to dense muffins, while too little can make them fall flat. Also, don’t skip the step of gently folding in the blueberries; this helps keep them intact and ensures every bite is packed with juicy flavor. If you’re using frozen blueberries, let them thaw and drain a bit to avoid excess moisture in the batter. And if you have leftovers, store them in an airtight container at room temperature for a day or two, or in the fridge for a longer shelf life. Trust me, you’ll want to keep these goodies fresh!
Variations of the Bisquick Blueberry Muffin Recipe
If you’re feeling adventurous, there are so many fun ways to switch up this Bisquick blueberry muffin recipe! Try swapping out blueberries for raspberries or chopped strawberries for a fruity twist. Feeling spicy? Add a pinch of cinnamon or a dash of nutmeg to the batter for a warm flavor boost. You can also mix in some chopped nuts like pecans or walnuts for a delightful crunch. The possibilities are endless, and each variation brings its own delicious charm!
Storage & Reheating Instructions
To keep your Bisquick blueberry muffins fresh and delicious, store any leftovers in an airtight container at room temperature for up to two days. If you want them to last longer, pop them in the fridge, where they can stay good for about a week. When you’re ready to enjoy them again, simply reheat in the microwave for about 15-20 seconds, or until warm. You can also warm them up in a preheated oven at 350°F (175°C) for about 5-7 minutes. Trust me, they taste just as good as when they first came out of the oven!
Print
Bisquick Blueberry Muffin Recipe: 5-Minute Magic Delight
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
A simple and quick recipe for blueberry muffins using Bisquick mix.
Ingredients
- 2 cups Bisquick mix
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix Bisquick and sugar.
- In another bowl, combine milk, oil, and egg.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the blueberries gently.
- Grease a muffin tin or use liners.
- Pour the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 15-20 minutes or until golden brown.
- Let cool for a few minutes before serving.
Notes
- Store muffins in an airtight container.
- Use frozen blueberries if fresh ones are not available.
- Adjust sugar based on sweetness preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: bisquick blueberry muffin recipe
