Bisquick Blueberry Muffins
Sometimes nothing is better than blueberry muffins and this scrumptious recipe shows just that.
Yield
12 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
|
|
| 2 | cups |
biscuit baking mix (bisquick)
eg. Bisquick® |
*
|
| ⅓ | cup |
sugar
|
|
| ⅔ | cups |
milk
|
|
| 2 | tablespoons |
vegetable oil
vegetable |
|
| ¾ | cups |
blueberries
fresh or frozen, thawed, drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 473 | ml |
biscuit baking mix (bisquick)
eg. Bisquick® |
*
|
| 79 | ml |
sugar
|
|
| 158 | ml |
milk
|
|
| 3E+1 | ml |
vegetable oil
vegetable |
|
| 177 | ml |
blueberries
fresh or frozen, thawed, drained |
|
Directions
Heat oven to 400℉ (200℃).
Grease bottoms only of 12 medium muffin cups or line with paper baking cups.
Beat eggs slightly in medium bowl; stir in remaining ingredients except blueberries just until moistened.
Fold blueberries into batter.
Divide batter evenly among cups.
Bake 15 to 18 minutes or until golden brown.
