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.
Servings 12 muffins
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
- 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
Store in an airtight container for 2-3 days.
Adapted from Betty Crocker.