These blueberry muffins with Bisquick mix are the quick and easy way to make delicious and moist blueberry muffins. This recipe starts with a baking mix, which just makes the whole process super convenient and in no time, you’ll have the easiest blueberry muffins you could ever make.
INGREDIENTS
- 2 1/4 cups Bisquick
- 2/3 cup sugar
- 3/4 cup milk
- 2 1/2 tablespoons vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract and/or lemon extract
- 1 cup fresh blueberries (try to get the smallest blueberries)
INSTRUCTIONS
- Preheat the oven to 400 degrees F.
- Line 12 standard size muffin cups (or cupcake cups) with liners or grease the muffin pan well.
- In a large bowl, stir all ingredients together with a whisk, except the blueberries. Only stir until everything is just combined and to get the large lumps out. It's not necessary to get all the tiny lumps out.
- Before adding the blueberries to the batter, scoop about a tablespoon and a half of plain batter into each muffin cup.
- Add the blueberries to the remaining batter that's left in the mixing bowl and gently stir them in.
- Add the batter with the blueberries mixed in, to the muffin cups.
- Bake for 14 to 17 minutes. Watch closely at the end of the baking time as they will brown quickly at that point. Muffins are done when golden brown and a toothpick inserted into the center comes out with either a few moist crumbs or clean, but no raw batter.
- Place the pan on a cooling rack for about 5 minutes, then remove the muffins from the pan and set directly onto the cooling rack to cool further. Serve warm with or without butter.
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