These Bisquick blueberry muffins turn your kitchen into a bakery with minimal effort and maximum flavor. Golden-topped and bursting with juicy berries, they’re the perfect solution for homemade muffins without the measuring marathon.
What I love about these muffins is how they capture that fresh-baked taste and texture without the usual fuss. The Bisquick does the heavy lifting by replacing multiple ingredients, yet nobody will guess you took a shortcut.
If you’ve avoided baking because it seems too precise or time-consuming, these muffins are the perfect entry point. The recipe is practically foolproof, and depending on what you have on hand, it works beautifully with fresh or frozen berries.
The result is warm, tender muffins with pockets of sweet-tart blueberries that taste like you’ve been up since dawn measuring flour and leavening agents. They’re perfect for busy weekday breakfasts, weekend brunches, or tucking into lunchboxes for a midday treat.
You don’t need any fancy equipment or hard-to-find ingredients. Just basic pantry staples and about 30 minutes are all it takes to fill your kitchen with the irresistible aroma of freshly baked muffins. I love making a batch on Sunday morning while my coffee brews – there’s nothing better than warm muffins for breakfast!
In the following sections, I’ll walk you through the simple steps and offer tips to ensure your muffins come out perfect every time. You can pull off a miracle with a box of Bisquick and some frozen blueberries.
Looking for more easy shortcut dessert ideas? Try pineapple dump cake, cookie dough croissants, or air fryer cherry pies.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Bisquick
- Sugar
- Milk
- Butter
- Egg
- Vanilla extract
- Blueberries: Both fresh and frozen work great. If using frozen, don’t thaw them first—pop them in straight from the freezer.
- Sparkling sugar: This is optional, but add a nice touch on top.
How to Make Bisquick Blueberry Muffins
- Start by preheating your oven to 400 degrees F. While you’re at it, either grease your muffin tin or line it with paper liners. I prefer paper liners because they make cleanup so much easier.
- Mix your dry ingredients first. In a medium bowl, combine the Bisquick and sugar. Stir to combine well.
- In a separate measuring cup (I love using my 2-cup measuring cup), combine your wet ingredients: milk, melted butter, egg, and vanilla extract. Whisk them together.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix—a few lumps are totally fine.
- Toss the blueberries with one tablespoon of Bisquick in a separate bowl. This coating helps prevent them from sinking to the bottom of your muffins.
- Gently fold the coated blueberries into the batter. I use a rubber spatula and do this in about 3-4 folds—again, you don’t want to overmix.
- Fill each muffin cup about halfway full. Sprinkle with sparkling sugar if you’re using it (and I highly recommend you do!).
- Bake for 18-20 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. At this point, your kitchen will smell amazing!
Serving Ideas
Nothing is quite like biting into a warm blueberry muffin from the oven! My family loves these muffins for breakfast, but they’re versatile enough to enjoy any time of day.
Here are some of my favorite ways to serve these tasty treats:
- Warm with a pat of butter: The butter melts into all the nooks and crannies, making every bite absolutely perfect.
- As part of a breakfast spread, Pair them with scrambled eggs and fresh fruit for a complete morning meal.
- Pack in lunch boxes: They make an excellent addition to school lunches or work breakfasts.
- Afternoon snack: Perfect with a cup of coffee or tea for an afternoon pick-me-up.
- Brunch buffet star: These always disappear first at potlucks and brunch gatherings.
For an extra special touch, you can warm them up for 10-15 seconds in the microwave before serving, even if they’re not fresh. It makes them taste like they’re freshly baked!
How to Store
When stored properly, these blueberry muffins stay fresh for several days. Store them in an airtight container for 2-3 days. Line the container with paper towels to absorb any excess moisture.
I often freeze half for later. Wrap each muffin individually in plastic wrap and place the wrapped muffins in a freezer-safe zip-top bag. Store them in the freezer for up to 3 months.
To thaw, simply remove what you need the night before and let it come to room temperature on the counter. For a quick thaw, microwave individual muffins for about 30 seconds.
Tips & Tricks
Be sure to check out the step by step instructions
- The key to tender muffins is mixing just until the ingredients are combined. I know it’s tempting to keep stirring until the batter is completely smooth, but overmixing leads to tough, dense muffins.
- That extra tablespoon of Bisquick for coating the blueberries prevents them from sinking to the bottom of your muffins.
- Both fresh and frozen blueberries work great in this recipe! If using frozen berries, don’t thaw them first – add them while still frozen. This prevents the color from bleeding into your batter. I keep frozen blueberries on hand just for these muffins!
- The sparkling sugar is optional but adds such a lovely crunch and professional bakery look.
Reader Questions
Yes! When stored in an airtight container, these muffins stay fresh at room temperature for 2-3 days.
The toothpick test is foolproof—insert it into the center of a muffin, and it should come out clean. The tops should be lightly golden brown and spring back when gently pressed.
Absolutely! While blueberries are classic, I’ve made these with raspberries and chopped strawberries with great results. Just remember to coat them in Bisquick like you would the blueberries.
If your berries sank, you probably skipped the coating step. Coating the berries with Bisquick helps them stay suspended in the batter during baking.
Of course. Just make sure to grease your muffin tin well. I prefer using paper liners because it makes cleanup more manageable, but either way works great.
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Bisquick Blueberry Muffins Recipe
Ingredients
- 2 cups Bisquick plus one tablespoon
- ⅓ cup sugar
- ⅔ cup milk
- 2 tablespoons butter melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup blueberries
- Sparkling sugar optional
Instructions
- Preheat the oven to 400 degrees F. Grease a muffin tin or line it with paper liners. Melt the butter.
- In a medium bowl, combine the Bisquick and sugar and stir.2 cups Bisquick plus one tablespoon, ⅓ cup sugar
- Mix the milk, melted butter, egg, and vanilla extract in a measuring cup.⅔ cup milk, 2 tablespoons butter, 1 egg, 1 teaspoon vanilla extract
- Mix the wet ingredients with the dry ingredients and stir until just combined.
- Combine ¾ cup of blueberries in another bowl with one tablespoon of Bisquick. Stir to coat.1 cup blueberries
- Stir the coated blueberries into the batter.
- Fill the muffin tins about half full. Scatter the rest of the blueberries on top of the muffins. If you are using sparkling sugar, sprinkle it on top of the muffins.Sparkling sugar
- Bake for 18-20 minutes until a toothpick inserted into the center comes out clean.
Notes
- The key to tender muffins is mixing just until the ingredients are combined.
- That extra tablespoon of Bisquick for coating the blueberries prevents them from sinking to the bottom of your muffins.
- Both fresh and frozen blueberries work great in this recipe! If using frozen berries, don’t thaw them first – add them while still frozen.
- The sparkling sugar is optional but adds such a lovely crunch and professional bakery look.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
