Easy Blueberry Muffins Recipe
Easy blueberry muffins are moist, fluffy, and bursting with sweet berries in every bite.
Servings: 8
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
Serving: 1muffin | Calories: 242kcal | Carbohydrates: 34g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 44mg | Sodium: 407mg | Potassium: 110mg | Fiber: 1g | Sugar: 18g | Vitamin A: 104IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 1mg