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5.0 from 3 votes

Bisquick Blueberry Muffins

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
10 mins
Total Time
27 mins
Servings: 12 muffins
Course: Breakfast , Snacks , Brunch

Ingredients

For the streusel topping:
  • ⅓ cup homemade Bisquick mix
  • ⅓ cup lightly packed light brown sugar
  • 2 tablespoons butter cold
For the muffins:
  • ⅔ cup milk
  • 2 tablespoons butter melted
  • 1 large egg
  • ⅓ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 cups homemade Bisquick mix
  • 1 cup fresh or frozen blueberries not thawed if using frozen

Instructions

    Cup of Yum
  1. Preheat oven to 400°F. Spray a standard muffin tin with nonstick spray or line the wells with paper liners. Set aside.
  2. 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.
  3. 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.
  4. Use a large (3 tablespoon) cookie scoop to divide the batter between the muffin wells. Top with the streusel topping.
  5. 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

  • Store in an airtight container for 2-3 days.
  • Adapted from Betty Crocker.