Easy Blueberry Muffins
Make these easy blueberry muffins, bursting with sweet blueberries with a crispy and delicious muffin top.
Servings: 8 servings
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 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.
Notes
- 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.
Nutrition
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