Bisquick Blueberry Muffins

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5 from 3 votes

Bursting with fresh blueberries and topped with a simple streusel, these bisquick blueberry muffins are made quick and easy with your favorite baking mix.

Prep Time

10 mins

Cook Time

17 mins

Total Time

27 mins

Servings: 12 muffins

Course: Breakfast, Snacks, Brunch

Ingredients

For the streusel topping:

⅓ cup Bisquick Mix homemade
⅓ cup light brown sugar lightly packed
2 tablespoons butter cold

For the muffins:

⅔ cup milk
2 tablespoons butter melted
1 egg large
⅓ cup granulated sugar
2 teaspoons vanilla extract pure
2 cups Bisquick Mix homemade
1 cup blueberries not thawed if using frozen, fresh or frozen

Instructions

Cup of Yum

Preheat oven to 400°F. Spray a standard muffin tin with nonstick spray or line the wells with paper liners. Set aside.
Make the streusel topping: In a small bowl, whisk together the Bisquick mix and brown sugar. Using a pastry blender, cut the butter into the mixture until it resembles a coarse meal. Set aside.
In a large bowl, whisk together the milk, melted butter, egg, sugar, and vanilla extract until well combined. Use a spatula to stir in the Bisquick mix just until combined, then fold in the blueberries.
Use a large (3 tablespoon) cookie scoop to divide the batter between the muffin wells. Top with the streusel topping.
Bake for 16-18 minutes or until a toothpick inserted in the center of the muffins comes out clean. Let cool in the pan for a few minutes before moving to a wire rack to finish cooling.

Notes