This easy blueberry muffin recipe is ready in 30 minutes and perfect to make for those busy weekday mornings.
Bisquick blueberry muffins come out moist and fluffy, using pantry basics and fresh or frozen blueberries.
Holly’s Blueberry Muffin Highlights
- Flavor: These muffins pop with sweet, juicy blueberries, and an optional cinnamon-sugar topping that caramelizes to a golden crisp.
- Difficulty: No-fail Bisquick will make a beginner baker feel like a pro.
- Swaps: Use any fresh or frozen berry to make delectable, homemade muffins easily.
- Freezing: Freeze individually and pop one into a backpack or lunch kit, and they’ll be thawed just in time for a mid-morning snack.
Bisquick + Blueberries = Bliss!
- Blueberries: Fresh or frozen blueberries will work with this easy recipe. No need to thaw.
- Topping: A super simple blend of cinnamon and sugar adds a sweet, slightly crispy topping to the muffins.
Blueberry Muffin Makeovers
- Lemon and blueberries are a perfect couple! Swap out 2 tablespoons of milk with 2 tablespoons lemon juice and add 2 teaspoons of lemon zest to the batter or sugar topping.
- Toss in a few mini chocolate chips for an extra special blueberry treat.
- Try a mixed berry muffin with strawberries or raspberries, or add in chopped fruits such as apples or peaches.
- If you want to get a little fancy, try using turbinado sugar, sugar crystals, or sugar in the raw for the topping. For more sweetness and crunch, you could try a crumble or crisp topping.
How to Make Blueberry Muffins
- Mix all ingredients in a large bowl.
- Divide batter equally into muffin cups and bake (full recipe below).
Optional Topping: Mix sugar and cinnamon and sprinkle over muffins before baking.
No-Fail Fixes
- Be sure to check the expiration date on your package of Bisquick, or if you make it yourself, be sure to label it with an expiration date.
- Mix wet and dry ingredients in separate bowls, then make a well in the center of the dry mixture and stir in the wet ingredients.
- For light, fluffy muffins, mix the batter until just combined. Over-mixing makes them tough!
- If using frozen blueberries, toss them in flour while still slightly thawed to keep their color and prevent them from sinking.
- Cooling muffins completely before wrapping and storing will prevent the tops from getting gummy.
Keeping Muffins Fresh
Store blueberry muffins in a container or zippered bag for up to 2 days at room temperature or 5 days in the refrigerator.
Freeze cooled muffins by wrapping them individually in plastic wrap, then placing them in a zippered bag and into the freezer for 3-4 months.
More Muffin Madness
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Easy Blueberry Muffins Recipe
Equipment
Ingredients
- 2 cups Bisquick mix
- ⅓ cup granulated sugar
- ⅔ cup milk
- 2 tablespoons vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup blueberries fresh or frozen
Topping (optional)
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 400˚F and grease a muffin pan or line with 12 paper liners.
- In a large bowl, combine Bisquick and sugar. In another bowl, mix milk, oil, eggs, and vanilla extract.
- Lightly stir wet into dry ingredients until just moistened, then fold in blueberries.
- Divide batter evenly among muffin cups.
- Mix sugar and cinnamon together and sprinkle evenly over muffins (optional).
- Bake muffins for 12-15 minutes until a toothpick comes out clean.
- Cool muffins in the pan until cool enough to handle, then transfer to a rack to cool completely.
Notes
- Store muffins completely cooled in a zippered bag or airtight container, or wrap individually in plastic wrap.
- Keep muffins in one of the above ways for 1-2 days at room temperature, 5 days in the refrigerator, or 3-4 months in the freezer.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Easy Blueberry Muffins Recipe
OMG Holly, why are you showing me these sweet sweet delicious things when I am trying to lose weight.
🙂 Enjoy when you can Shaban!