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!
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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!!!
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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!
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Delicious! I took the advice of other reviewers and increased the sugar to 3/4 c sugar and added 1/2 tsp cinnamon and then increased the blueberries to about 2 c. I didn't have Bisquick so I substituted Jiffy Baking Mix. This recipe's a keeper!
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I woke up this morning three hours too early... and while the house was quiet I decided I wanted muffins.. I came across this recipe and I am soooo glad I did! These have the height I like in muffins and the blueberries and strawberries burst with flavor and color. I did get twelve BIG muffins. I did add butter instead of oil like suggested by other readers. These are going to be a favorite of mine forever! Thank you for posting such a yummy recipe.
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They're perfect! I used three tablespoons of melted butter instead of vegetable oil. And added extra sugar as well!
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These are easy and delicious - one of my favorite combinations! I used the heart-healty Bisquick and skim mile. Good muffins!
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These are delicious! I subbed in skim milk, eggbeaters, the heart healthy Bisquick, and I made 12 good-sized biscuits. It all came down to 124 calories per biscuit. 100% yummy and low-cal to boot! Thanks for posting!
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I had never made muffins using biscuit mix before, but I'm glad I tried them. They are soft and tender, flavorful, and quick. I needed a quick muffin recipe this morning where I didn't have to soften or melt and cool butter; the oil meant I could get these in the oven and out in time for breakfast. I did have more fresh blueberries than the recipe called for and I used all of them. I think they were perfect!
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Wow, so easy and divine! I used 1 cup of my fresh blueberries, and did not change a thing cept to use paper muffin cups. Used reduced fat Bisquick, and did not even need butter, :) Great recipe to use again and again! Thanks, :)
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They turned out PERFECT and were quite simple to whip up being 8 months preg and cant stay on feet too long they were amazing and satisfied my craving :)they were light & fluffy
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I wanted a kid friendly,quick and easy muffin recipe. This one was perfect! Not too many steps, easy as pie ingredients (all things we had in the pantry) and my daughter loved the results! She thought they were fluffy and warm and just "blueberryish enough" LOL! Overall, a great quick muffin recipe that my family and I enjoyed for breakfast :)
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Perfect. Soft, sweet, but not too sweet. Just what I was craving. I used frozen mixed berries (thawed) and sprinkled coarse sugar on top. Tonight I am substituting soy milk. We'll see how they do...
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I baked the thick batter in a 9 inch square mirro alum pan at 350* for 35-40 min so this was a Blueberry Quick Bread instead of muffins. I usually end up with cakes being burnt when cooking at such high temps and decided to bake at 350* instead of 400*. The end result was a light and unexpected biscuity texture which was nice. Next time I will add another egg and more melted butter since I prefer more moistness. I will use an 8 inch square pan next time, too. Otherwise it was quite tasty and the sweetness was perfect. Thanks much for your posting.
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These are easy and everyone loves them. I substitute strawberries for the blueberries, in season, and they are even better.
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These we just ok for me, but that is probably because I messed up and started baking them at 325. I realized it was the wrong temp halfway through and corrected it, but they did not turn out great. They were a bit dry, and a little hard to get out of the pan.
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These were pretty yummy. They were the perfect flavor of blueberry muffins. I substituted a gluten free pancake mix (since I can't have Bisquick) and it worked out okay. They did crumble a lot, but a lot less than the other gluten free muffins I've made. Thanks for posting this!
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Mmmm, muffins. They rose awesomely (awesomely?), and they tasted so good that I ate one and then another, and then I had to think if I even TASTED the first one. Anyway, I took other reviewers' suggestions, and used 3/4 cup of sugar, and I'm glad I did. I will probably add 1/2 tsp. cinnamon next time, but they are great without it. I used frozen blueberries, which were partially thawed/mostly drained (I was in a hurry to make and eat these freakin' things!), and so my muffins were kind of a crazy purple color, but I don't mind. I got 12 muffins (but I probably could've squeezed it all into 11), and they were done baking in 18 minutes. Thanks for posting this!
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These muffins were VERY good, light and fluffy, rose beautifully! They do remi9nd me of the packaged muffins I got as a special treat..As others said, I did think it could be even better with a bit more, something, so next time I will add lemon zest or ginger.
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Wonderful! We went blueberry picking yesterday and I wanted a simple muffin recipe to use this morning. I increased the sugar to 3/4 cup, added 1/2 tsp of cinnamon and used fresh blueberries. They came out perfect and both the kids and my husband gave them a big thumbs up! Thanks for posting :-)
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