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.
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This muffin recipe is one of my favorites. It’s foolproof, quick, and makes the best homemade muffins. No one will ever know you used a baking mix to make them.
They taste like they’re made from scratch. And I have a quick tip (which you’ll see in the recipe card) for keeping the blueberries from sinking to the bottom of the muffins.
Now let’s talk a little about just some of the ingredients that are in these Bisquick muffins with blueberries. (The list of ALL ingredients are in the recipe card below.)
Bisquick: This is the basis of these muffins. Bisquick is a baking mix and since you’re starting with a baking mix, that means you don’t need any flour or leavening ingredients like baking powder or baking soda because those things are included in the baking mix.
Sugar: You will need to add sugar because Bisquick does not already contain it.
Vanilla extract (or lemon extract): Adding a bit of extract will add more flavor and it goes a long way to make these muffins taste more like scratch muffins.
Fresh blueberries: This recipe calls for just one cup of fresh blueberries. You don’t need to coat these in flour in order to keep them from sinking. That never actually works well. I do have a method that will help and I go through that in the recipe card below.
How to make these muffins:
Let’s go over how to make these muffins. (The detailed instructions are in the recipe card below.)
Preheat the oven to 400 degrees F and line 12 standard-size muffin cups (or cupcake cups) with liners or you can just grease a muffin pan well.
Take a large bowl and add all the ingredients together, except the blueberries.
Stir everything until it’s combined. Use a whisk to stir the ingredients so it gets the big clumps out. You don’t, however, need to get every tiny lump out though.
Now, here is the trick to keeping all of the blueberries from sinking to the bottom of the muffins. Before adding the blueberries to the batter, scoop about a tablespoon and a half of plain batter into each muffin cup.
Add the tablespoon and a half of plain batter to each muffin cup.
Now, you’ll add the blueberries to the remaining batter that is left in the mixing bowl and gently stir them in.
Then, add the batter with all the blueberries mixed in, to top off the muffin cups.
Bake the muffins for 14 to 17 minutes at 400 degrees F. Watch them closely at the end of the baking time as they start to brown quickly at that point.
When the muffins are done, they will be golden brown and a toothpick inserted into the center will come out with either a few moist crumbs or clean, but no raw batter.
You’ll then place the pan on a cooling rack for about 5 minutes.
After they’ve rested for 5 minutes, remove the muffins from the pan and set them directly onto the cooling rack to cool further. Serve warm with or without butter.
Tips & FAQs:
Bisquick is a baking mix. It’s used to make pancakes, biscuits and other baked items. It’s made up of flour and leavening ingredients and is used to easily make baked goods without having to start from scratch.
Maybe. I haven’t tested out other baking mixes, but a lot of them are similar and if you can’t get Bisquick, then it’s worth a try using another baking mix.
Yes you absolutely can and they are super easy and moist! You’ll see in the recipe card, how easy these are to mix up and they’re so good.
Make sure not to pack the baking mix down into the measuring cup. Spoon it into the cup and level off the top, but don’t scoop as that will pack in too much baking mix into the measuring cup and could cause dry muffins.
It’s really best if you can. You can choose whether you like vanilla or want a little lemon flavor in your muffins, or you could go with both. The choice is yours. You can omit the extract if you can’t get it, but it really does add flavor and makes these muffins taste homemade.
Probably, although I have not tested out this recipe with frozen blueberries.
Probably, although I have not tested that out, but it should work using other berries.
These muffins can be made ahead of time and frozen if desired. Let them cool completely, then add to a freezer bag. Try to remove all the air from the freezer bag and then close well and place in the freezer for up to a month.
To thaw, place freezer bag on the counter or table at room temperature and let defrost in the bag or in another air tight container.
These muffins can be stored at room temperature, in an airtight container, for a couple of days. After that, to prolong freshness, they can be placed in the refrigerator, in an airtight container, for up to 3 more days.
These muffins are best served at room temperature or warm. If they have been chilled, set them out for about 20 minutes before serving, or pop in the microwave for about 10 seconds.
Feel free to add white chocolate chips, nuts or even raisins if desired.
Make sure to watch the blueberries closely at the end of the baking time as they will brown quickly at that point. Muffins are done when they are golden brown and a toothpick inserted into the center comes out with either a few moist crumbs or clean, but no raw batter.
Supplies Used for this Recipe:
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Blueberry Muffins with Bisquick Mix
- 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)
- 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.
This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
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