Bisquick Blueberry Muffins Recipes

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BLUEBERRY-OAT MUFFINS



Blueberry-Oat Muffins image

Breakfast on the run? Try an oat-packed version of favorite blueberry muffins.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 7

2/3 cup milk
1/3 cup packed brown sugar
2 tablespoons vegetable oil
1 egg
2 cups Original Bisquick™ mix
1/2 cup quick-cooking oats
1 cup fresh or Cascadian Farm® frozen organic blueberries

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
  • In large bowl, mix milk, brown sugar, oil and egg. Stir in Bisquick mix and oats just until moistened. Fold in blueberries. Divide batter evenly among muffin cups.
  • Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.

Nutrition Facts : Calories 160, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 260 mg, Sugar 8 g, TransFat 1 g

BISQUICK BLUEBERRY MUFFINS



Bisquick Blueberry Muffins image

Provided by insanelygood

Categories     Breakfast     Recipes

Time 25m

Number Of Ingredients 6

2 cups Original Bisquick mix
2/3 cup milk
1/3 cup sugar
2 tablespoons vegetable oil
1 egg
3/4 cup fresh or frozen blueberries (thawed and drained)

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Line 12 regular-size muffin cups with paper liners. Alternatively, you can grease the bottom of each cup with butter or vegetable oil.
  • In a large bowl, mix together all ingredients (except for the blueberries), just until moistened.
  • Gently fold in the blueberries. Divide the mixture evenly into 12 muffin cups.
  • Bake for 13 to 18 minutes, or until golden brown.

Nutrition Facts : Calories 160 cal

EASY BERRY BISQUICK MUFFINS



Easy Berry Bisquick Muffins image

These light and fluffy Easy Berry Bisquick Muffins are unbelievably quick to come together. Dusted with sugar and full of berries, they compliment your morning and your favorite cuppa!

Provided by Michaela Kenkel

Time 20m

Number Of Ingredients 6

2 cups Bisquick
1 egg, slightly beaten
2/3 cup milk
2 Tablespoons vegetable oil
1/3 cup sugar + additional for sprinkling before baking
1 cup frozen mixed berries (mine had blueberries, strawberries, raspberries and cherries) cut large pieces into smaller pieces - Do NOT Thaw

Steps:

  • Preheat oven to 400 degrees, and line 12 muffins cups with liners.
  • Combine all of the ingredients, except fruit, in a bowl. When incorporated, gently fold in the fruit.
  • Fill muffin cups about 2/3 full. Sprinkle with sugar.
  • Bake for about 15-17 minutes, or until golden brown, and toothpick comes out clean.

Nutrition Facts : Calories 54 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 12 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

EASY BLUEBERRY MUFFINS



Easy Blueberry Muffins image

There are few things we treasure more than a beloved blueberry muffin recipe that we can always rely on. This recipe whips up a homemade batch in 30 minutes using six ingredients you probably have in stock.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 28m

Yield 12

Number Of Ingredients 6

2 cups Original Bisquick™ mix
2/3 cup milk
1/3 cup sugar
2 tablespoons vegetable oil
1 egg
3/4 cup fresh or frozen (thawed and drained) blueberries

Steps:

  • Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
  • Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups.
  • Bake 13 to 18 minutes or until golden brown.

Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg

BISQUICK BLUEBERRY MUFFINS



Bisquick Blueberry Muffins image

I love the soft texture the Bisquick gives these muffins. They remind me of the boxed muffins I enjoyed as a child. These can be mixed up faster than it takes for your oven to preheat!

Provided by Roxygirl in Colorado

Categories     Quick Breads

Time 18m

Yield 9 serving(s)

Number Of Ingredients 6

2 cups Bisquick (reduced fat is fine, too)
1/3 cup sugar
2/3 cup milk
2 tablespoons vegetable oil
1 egg
3/4 cup organic frozen blueberries (smaller, juicier)

Steps:

  • Heat oven to 400 degrees.
  • Grease muffin pan well.
  • Stir all ingredients except blueberries in medium bowl, just until moistened.
  • Fold in berries.
  • Divide batter evenly in 9 muffin cups.
  • Bake 13 to 18 minutes or until golden brown.
  • Cool slightly and remove from pan to wire rack.
  • Yield: 9 muffins.

Nutrition Facts : Calories 212.1, Fat 8.6, SaturatedFat 2.1, Cholesterol 23.8, Sodium 304.9, Carbohydrate 30.5, Fiber 1, Sugar 14.5, Protein 3.6

BISQUICK® BLUEBERRY MUFFINS



Bisquick® Blueberry Muffins image

For breakfast or snacking, nothing beats homemade blueberry muffins.

Provided by Allrecipes Member

Time 30m

Yield 12

Number Of Ingredients 6

2 cups Original Bisquick® mix
⅔ cup milk
⅓ cup sugar
2 tablespoons vegetable oil
1 egg
¾ cup fresh or frozen (thawed and drained) blueberries

Steps:

  • Heat oven to 400 degrees F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
  • Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups.
  • Bake 13 to 18 minutes or until golden brown.

Nutrition Facts : Calories 141.1 calories, Carbohydrate 19.9 g, Cholesterol 16.6 mg, Fat 6 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.5 g, Sodium 263.4 mg, Sugar 7.5 g

SOUR CREAM BLUEBERRY MUFFINS



Sour Cream Blueberry Muffins image

When we were growing up, my mom made these warm, delicious muffins on chilly mornings. I'm now in college and I enjoy baking them for friends. -Tory Ross, Cincinnati, Ohio

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 5

2 cups biscuit/baking mix
3/4 cup plus 2 tablespoons sugar, divided
2 large eggs
1 cup sour cream
1 cup fresh or frozen blueberries

Steps:

  • Preheat oven to 375°. In a large bowl, combine biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries. , Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake until a toothpick inserted in muffin comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 195 calories, Fat 7g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 272mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

BISQUICK MUFFINS



Bisquick Muffins image

Bisquick muffins can be made with blueberries, chocolate chips or lemon like we did here. Fluffy, easy and quick to throw together and bake.

Provided by The Typical Mom

Categories     Breakfast     Dessert

Number Of Ingredients 9

2 c bisquick
1 egg
1/3 c sugar
2/3 c milk
2 tbsp vegetable oil
flavors
3 tsp lemon juice (for lemon muffins)
1 tbsp lemon zest (for lemon muffins)
3/4 c blueberries (fresh or frozen for blueberry muffins)

Steps:

  • Preheat oven to 350 degrees F. In a large bowl mix all ingredients, then decide which type of fruit flavor you'd like.
  • Add lemon juice and zest for lemon bisquick muffins or whole berries for another version.
  • Spray muffin pan or use liners. Fill 3/4 of the way full - will make 12-15 muffins.
  • Bake for about 15 minutes or until top springs back when touched gently in the middle with your finger.
  • Remove from muffin pan and place on cooling rack. Shake powdered sugar on top for added sweetness and enjoy.

Nutrition Facts : ServingSize 2 oz, Calories 91 kcal, Carbohydrate 13 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 14 mg, Sodium 260 mg, Fiber 1 g, Sugar 2 g

SOUR CREAM BLUEBERRY MUFFINS



Sour Cream Blueberry Muffins image

This quick mix uses baking mix (such as Bisquick) and mixes up very quick. My boys think this is a great Saturday morning breakfast especially when the blueberries start to come in the garden.

Provided by mary winecoff

Categories     Breakfast

Time 35m

Yield 1 dozen

Number Of Ingredients 6

2 cups baking mix (such as Bisquick)
3/4 cup sugar, plus
2 tablespoons sugar, divided
2 eggs
1 cup sour cream
1 cup blueberries (fresh or frozen)

Steps:

  • In a bowl, combine the baking mix and 3/4 cup sugar. In another bowl, combine the eggs and sour cream; stir into the dry ingredients just until combined.
  • Fold in blueberries. Fill greased muffin cups three-fourths full. Sprinkle with the remaining sugar.
  • Bake at 375°F for 20-25 minutes or until a toothpick comes out clean.
  • Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 2445, Fat 94.8, SaturatedFat 39.8, Cholesterol 496.7, Sodium 2919.9, Carbohydrate 366, Fiber 8.9, Sugar 227.8, Protein 38.9

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