Bisquick Blueberry Muffins

– 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. Stir until everything is just combined. 

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.

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. Store these muffins at room temperature, in an airtight container, for a couple of days.

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