Bisquick Blueberry Muffins

Roxygirl in Colorado's Note:

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!

• Total Time: 18 mins
• Prep Time: 5 mins
• Cook Time: 13 mins

Ingredients:

Servings: 9

• 2 cups Bisquick (reduced fat is fine, too)
• 1⁄3; cup sugar
• 2⁄3; cup milk
• 2 tablespoons vegetable oil
• 1 egg
• ¾ cup organic frozen blueberries (smaller, juicier)

Directions:

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

Reviews

[Decorative Memories]

These muffins were light and fluffy with an almost ligher than cake texture, which is exactly what I wanted! I added a full cup of blueberries and a teaspoon of cinnamon. For the blueberry lover, I think these would be good with even more blueberries!

[cst1996]

These were light and fluffy and so easy to whip up. I did add 3/4 cup of sugar but made no other changes. These were light and fluffy and scarfed up. Thanks for sharing. I used stone muffin pan and had to cook 5 min. longer but got 12 muffins out of this mixture. Will definately be making again!!!

[mums the word]

If you like muffins that almost make themselves, then try this recipe. Roxy, I had to try your recipe as we have a favourite Bisquick Banana muffin recipe too (which is posted here.) Of course my kids can't agree on which flavour they like best so I divided the dough in half and put blueberries in one half and chocolate chips in the other half. The result - two happy kids and one great recipe! Thx for sharing this!