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.
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.