Forget the fuss and get ready to bake the easiest, fluffiest blueberry muffins you’ve ever tasted. Using Bisquick, this recipe is a game-changer for busy mornings or last-minute cravings.
Why This Recipe Works
- Bisquick simplifies the process, eliminating the need for measuring multiple dry ingredients.
- The addition of buttermilk ensures moist, tender muffins every time.
- Fresh blueberries burst with flavor, offering a sweet contrast to the muffin’s soft texture.
- Perfect for beginners and seasoned bakers alike, with foolproof results.
Ingredients
- 2 cups Bisquick mix
- 2/3 cup buttermilk
- 1/4 cup sugar
- 1 egg
- 1 cup fresh blueberries
- 1 tbsp melted butter
Equipment Needed
- Muffin tin
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Cooling rack
Instructions
Preheat and Prepare
Start by preheating your oven to 375°F and greasing your muffin tin or lining it with paper liners. This ensures your muffins won’t stick and makes cleanup a breeze.
Mix the Batter
In a large bowl, whisk together the Bisquick, sugar, buttermilk, and egg until just combined. Overmixing can lead to tough muffins, so stop when you no longer see dry ingredients.
Fold in Blueberries
Gently fold the fresh blueberries into the batter. If you’re using frozen blueberries, do not thaw them first to prevent the batter from turning blue.
Fill and Bake
Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
Let the muffins cool in the tin for 5 minutes before transferring them to a cooling rack. Serve warm or at room temperature.
Tips and Tricks
For an extra touch of sweetness, sprinkle the tops of the muffins with a little sugar before baking. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes. To ensure even baking, rotate the muffin tin halfway through the baking time.
Recipe Variations
- Swap blueberries for raspberries or chopped strawberries for a different berry flavor.
- Add a teaspoon of vanilla extract or lemon zest to the batter for an aromatic twist.
- For a crunchy topping, mix together a little Bisquick, sugar, and butter to sprinkle on top before baking.
- Make mini muffins for a bite-sized treat, adjusting the baking time to about 12 minutes.
Frequently Asked Questions
Can I use frozen blueberries?
Yes, you can use frozen blueberries without thawing them. This prevents the batter from turning blue and ensures the blueberries distribute evenly throughout the muffins.
How do I store these muffins?
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer before transferring to a freezer bag.
Can I make these muffins gluten-free?
Yes, simply use a gluten-free Bisquick mix to make this recipe gluten-free. The texture and taste will be just as delightful.
Summary
This Bisquick blueberry muffin recipe is the perfect blend of simplicity and deliciousness, ideal for any skill level and occasion. With minimal prep and maximum flavor, it’s sure to become a go-to favorite.