Bisquick Muffins

Bisquick muffins are the ultimate baking hack—deliciously tender, quick to make, and endlessly customizable. Whether you love blueberry-packed, cinnamon-spiced, or chocolate chip-studded muffins, Bisquick’s magic mix cuts out the measuring fuss while delivering bakery-style results.

Ingredients:

• 2 cups Bisquick baking mix

• ⅔ cup milk (whole or 2%)

• ⅓ cup granulated sugar

• 2 Tbsp vegetable oil or melted butter

• 1 large egg

• 1 tsp vanilla extract (optional, for extra flavour)

• 1 cup fresh or frozen blueberries (do not thaw if frozen)

• 1 Tbsp flour (for coating blueberries—helps prevent sinking)

• Optional Topping: Turbinado sugar or cinnamon sugar for sprinkling

Instructions:

1. Preheat & Prep:

   • Preheat oven to 400°F (200°C).

   • Line a muffin tin with paper liners or grease lightly with cooking spray.

2. Coat Blueberries:

   • In a small bowl, toss blueberries with 1 Tbsp flour (this prevents them from sinking to the bottom). Set aside.

3. Make Batter:

   • In a large bowl, whisk together Bisquick, sugar, milk, oil, egg, and vanilla until just combined (don’t overmix—small lumps are okay).

   • Gently fold in the flour and blueberries.

4. Fill & Bake:

   • Divide batter evenly into 12 muffin cups (fill about ⅔ full).

   • Optional: Sprinkle tops with turbinado sugar for a crunchy finish.

   • Bake 15–18 minutes or until golden and a toothpick inserted comes out clean.

5. Cool & Serve:

   • Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Frequently Asked Questions (FAQs)

Can I use frozen blueberries instead of fresh?

Yes! Frozen blueberries work great—just do not thaw them before adding to the batter (to prevent colour bleeding). Toss them in flour as directed to help prevent sinking.

Why did my blueberries sink to the bottom?

Solution: Coating blueberries in 1 Tbsp flour helps them stay suspended. Also, avoid overmixing the batter, which can make it too thin.

Can I make these muffins without eggs?

Yes! Substitute the egg with:

• ¼ cup unsweetened applesauce

• 1 Tbsp ground flaxseed + 3 Tbsp water (let sit 5 mins to thicken)

• ½ mashed banana (adds slight sweetness)

More Muffin Ideas

• Peanut Butter Muffins
• Coffee Cake Muffins

Bisquick Muffins

Discover delicious Bisquick muffins with our easy recipe! Perfect for breakfast or snacks, these fluffy treats are quick to make and sure to please everyone.

Servings 12 muffins

Prep Time 10 minutes mins

Cook Time 18 minutes mins

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Ingredients

  

• 2 cups Bisquick baking mix
• ⅔ cup milk
• ⅓ cup granulated sugar
• 2 Tbsp vegetable oil or melted butter
• 1 large egg
• 1 tsp vanilla extract (optional, for extra flavour)
• 1 cup fresh or frozen blueberries (do not thaw if frozen)
• 1 Tbsp flour (for coating blueberries—helps prevent sinking)
• Optional Topping: Turbinado sugar or cinnamon sugar for sprinkling

Instructions

 

• Preheat oven to 400°F (200°C).
• Line a muffin tin with paper liners or grease lightly with cooking spray.
• In a small bowl, toss blueberries with 1 Tbsp flour (this prevents them from sinking to the bottom). Set aside.

Make Batter:

• In a large bowl, whisk together Bisquick, sugar, milk, oil, egg, and vanilla until just combined (don’t overmix—small lumps are okay).
• Gently fold in the flour and blueberries.

Fill & Bake:

• Divide batter evenly into 12 muffin cups (fill about ⅔ full).
• Optional: Sprinkle tops with turbinado sugar for a crunchy finish.
• Bake 15–18 minutes or until golden and a toothpick inserted comes out clean.
• Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Course: Baking, Dessert

Cuisine: American

Keyword: Bisquick Muffins