Make this easy blueberry muffins recipe in less than 30 minutes!

Bursting with healthy and sweet blueberries these Bisquick blueberry muffins are fluffy, light, and loaded with blueberries.

The slightly crisp muffin tops make them extra irresistible!

Easy Blueberry Muffins baked on a cooling rack

Best Blueberry Muffins!

  • This homemade blueberry muffin recipe is so quick and easy to make! Only 3 steps are needed for moist and delicious muffins.
  • These are the perfect take-along snacks, breakfasts, or sweet additions to the lunch menu.
  • Double up the recipe to keep a healthy amount stocked in the freezer for an easy grab-n-go breakfast or afternoon snack!
  • If you love all things blueberry like blueberry cobbler, blueberry coffee cake, or blueberry cheesecake, then it won’t be hard to adore this easy blueberry muffin recipe!
eggs , bisquick mix , cinnamon , vanilla , oil , sugar , blueberries and milk with labels to make Easy Blueberry Muffins

Ingredients and Variations

Blueberries – Fresh or frozen blueberries will work with this easy recipe. No need to thaw.

Variations – Try adding in a different type of fruit like chopped apples, strawberries, raspberries, blackberries, or a mixture of all your favorites!

Pro Tip:

To keep frozen blueberries from discoloring the batter, let them thaw very slightly, then dredge them in flour making sure they are completely coated before adding them to the batter.

How to Make Blueberry Muffins

  1. Mix dry ingredients together. Whisk liquid ingredients together.
  2. Add liquid ingredients to the dry ingredients, then fold in blueberries. Don’t over-mix.
  3. Fill muffin tins, then bake (as per the recipe below).

Tips For Success

High Temperature – Cooking muffins at a high temperature helps them to rise high.

Mix First – Be sure to mix the wet ingredients first before adding them to the dry ingredients. Do not over mix the batter as this can produce a tougher crumb. We want to keep these muffins light and fluffy!

Fresh or Frozen – Use either fresh or frozen blueberries in this recipe. Be aware that frozen blueberries tend to ‘bleed’ more than fresh ones do, but the taste will be the same.

Sugar Topping – Before popping the muffins in the oven, sprinkle the tops with sugar. This creates a crisp crust just like the muffins an expert baker would make.

Add Lemon – If you love lemon, substitute 2 tablespoons milk with 2 tablespoons lemon juice and add 2 teaspoons lemon zest.

Pro Tip:

Try using a sprinkle of turbinado sugar or sugar in the raw on top, for extra fancy muffins!

Easy Blueberry Muffins with a bite taken out of one

Storage Tips

Storing muffins is simple! Be sure to allow them to cool completely, then store them in one of the following ways:

  • Placed in an airtight container.
  • Placed into a plastic zippered bag.
  • Wrap each with plastic wrap.

Muffins will stay fresh this way for 1-2 days on the counter, about 5 days in the fridge, or about 3-4 months in the freezer.

Other Delish Muffin Recipes!

Have you tried this Easy Blueberry Muffins recipe? Leave a comment and rating below!

Easy Blueberry Muffins baked on a cooling rack
5 from 2 votes↑ Click stars to rate now!
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Easy Blueberry Muffins

Make these easy blueberry muffins, bursting with sweet blueberries with a crispy and delicious muffin top.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Author Holly


  • 2 cups Bisquick mix
  • cup granulated sugar
  • cup milk
  • 2 tablespoons vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup blueberries fresh or frozen

topping, optional


  • Preheat oven to 400˚F and grease a muffin tin or line with 12 paper liners.
  • In a large bowl, combine Bisquick, sugar, milk, oil, eggs, and vanilla extract until just moistened. Gently fold in blueberries.
  • Divide batter evenly among muffin cups.

Optional Topping

  • Mix sugar and cinnamon together and sprinkle evenly over muffins.
  • Bake muffins (with topping or without) 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.


  • Nutrition does not include optional topping.
  • Store muffins, completely cooled, in a zippered bag, in an airtight container, or wrap each muffin individually in plastic wrap.
  • Keep muffins stored in one of the above ways for 1-2 days on the counter, 5 days in the fridge, or 3-4 months in the freezer.
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Serving: 1muffin | Calories: 230kcal | Carbohydrates: 31g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 44mg | Sodium: 406mg | Potassium: 110mg | Fiber: 1g | Sugar: 15g | Vitamin A: 104IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Snack
Cuisine American

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  1. OMG Holly, why are you showing me these sweet sweet delicious things when I am trying to lose weight.