Made with easy ingredients, these Bisquick blueberry muffins are buttery, soft, moist, and bursting with fresh blueberries. They are fluffy, tender, and taste just like the kind you’d get at a bakery. This easy blueberry muffin recipe is the perfect breakfast and grab-and-go snack.
Easy blueberry muffins with Bisquick
You won’t believe how easy it is to whip up a batch of these Bisquick blueberry muffins. They are moist and tender, studded with fresh berries and a soft, fluffy inside, complementing the crunchy sugar topping. Pure heaven!
Made with Bisquick, plenty of butter, vanilla, and juicy blueberries throughout, the recipe is a scrumptious breakfast treat and snack option. Your whole family will love these easy blueberry muffins, and you’ll be baking them every week.
Let’s go over the trusty ingredients that make these Bisquick blueberry muffins so good. The recipe card below shows you the complete list of ingredient amounts.
- Original Bisquick mix: Bisquick is a premade baking mix made of flour, cornstarch, shortening, salt, and leavening. It’s an excellent option for muffins because it replaces the flour and baking soda/baking powder. The cornstarch makes the muffins very tender, and the added shortening keeps them super moist.
- Blueberries: You’ll love the pockets of juicy berries in every bite of this Bisquick muffin recipe. You can use fresh or frozen blueberries to enjoy the muffins year-round when fresh berries are out of season. See the FAQ section for more info.
- Sugar: White granulated sugar is ideal for this recipe.
- Milk adds moisture and sweetness to the muffins. I recommend whole milk for the best flavor, but any kind of milk will work fine.
- Butter keeps the muffins soft and tender. Since Bisquick is salted, make sure to buy unsalted butter to avoid your blueberry muffins tasting overly salty.
- Egg: Let the egg come to room temperature. It will mix more thoroughly that way.
- Vanilla extract: Just a splash of vanilla gives the muffins the perfect finish. Always use pure vanilla extract, not the imitation stuff.
- Coarse sugar (optional) to sprinkle on top for those perfectly crunchy muffin tops.
- Muffin pan: I have several of these muffin pans, and they work great!
- Mixing bowls: I love these mixing bowls. They come in different sizes and are easy to clean.
- Ice cream scoop: Not just for ice cream and cookie dough, this is a great tool to scoop the muffin batter into the pan.
How to make blueberry muffins with Bisquick
Bisquick blueberry muffins involve only a few quick steps. I have a feeling you’ll be baking these pancake mix blueberry muffins all the time once you see how simple the instructions are!
#1 Step: Prep work
Preheat the oven to 400°F / 200°C / gas mark 6. Line a 12-cup muffin tin with cupcake liners.
#2 Step: Combine Bisquick + blueberries
In a mixing bowl, gently stir the blueberries into the Bisquick mix to coat. Tossing the blueberries in flour prevents them from sinking to the bottom of the muffins. Set aside.
#3 Step: Mix liquid ingredients
In a large mixing bowl, whisk together the sugar, milk, melted butter, egg, and vanilla extract until everything is fully combined.
#4 Step: Mix batter
Add the blueberry-Bisquick mix into the bowl with the liquid ingredients. Stir with a wooden spoon or spatula until barely combined. Be careful not to overmix.
#5 Step: Fill muffin tin
Evenly distribute the muffin batter to the 12 muffin cases. An ice cream scoop makes this process easy. Sprinkle the tops liberally with coarse sugar and dot with a few extra blueberries.
#6 Step: Bake muffins
Bake in the preheated oven for 18 to 20 minutes, or until the tops look golden brown and a toothpick entered in the middle of a muffin comes out clean.
#7 Step: Cool
Cool the blueberry muffins in the pan, placed on a wire rack, for 10 minutes. Then remove the muffins and serve warm or let cool to room temperature. Enjoy!
Tips for the best blueberry muffins
Take a look at these helpful tips and tricks before you get started on your Bisquick blueberry muffins. It’s going to be glorious!
- Dry blueberries: Be sure to dry your blueberries the best you can. Wet berries tend to sink to the bottom of the muffins.
- Room temperature ingredients: For the best results, you want cold ingredients like eggs and milk at room temperature, so they incorporate fully into the batter.
- Measure Bisquick: When measuring your Bisquick mix for this recipe, don’t just scoop your measuring cup into the box. Instead, whisk the pancake mix to loosen it up first. Next, spoon Bisquick into your measuring cup until overflowing. Then level off the cup with the back of a knife. This way, you don’t end up with dense muffins.
- Go easy on the stirring: When mixing the batter, you want to stir until just combined and you no longer see streaks of flour. Overmixing can result in muffins that are tough, bake unevenly, or have large holes.
- Portion the batter: I recommend using an ice cream scoop to evenly portion the batter into the muffin pan.
- Perfect muffin tops: To create beautifully domed, high muffin tops, fill the muffin well to the very top. Then sprinkle with coarse sugar and add a few extra blueberries. Coarse sugar is one of my favorite muffin toppings. It creates the best crunchy sweet topping.
Variations & substitutions
This Bisquick blueberry muffins recipe is pretty flexible. You can elevate the blueberry flavor with all sorts of mix-ins and swap-outs. From lemon zest to chocolate chips, here are a few crave-worthy ideas:
- Lemon: For Bisquick lemon blueberry muffins, add 1 teaspoon grated lemon zest to the batter. It gives it a wonderfully bright lemon flavor.
- Buttermilk: Swapping regular milk for buttermilk will yield a slightly tangy aroma and keep the muffins moist and tender.
- Chocolate Chips: To make chocolate chip blueberry muffins, fold 1 cup of chocolate chips into the batter. Any kind of chocolate is fine. I especially love white chocolate chips.
- Other fruit + berries: Feel free to swap out blueberries for the same amount of raspberries, blackberries, cherries, or strawberries. Chopped peaches or apricots will work too.
- Crumb topping: Blend 1/2 cup Bisquick mix, 1/4 cup sugar, 1 teaspoon cinnamon, and 3 tablespoons soft butter with a fork until crumbly. Sprinkle the streusel topping over the muffins before baking.
- Glaze: For a simple, delicious glaze, whisk 1 cup powdered sugar, 2-3 tablespoons milk, and 1 teaspoon vanilla extract until smooth. Drizzle over the top of the cooled blueberry muffins.
How to store blueberry muffins
Pancake mix blueberry muffins will keep in an airtight food container for up to 5 days. I recommend storing them in the refrigerator due to the blueberries. You can enjoy them chilled or gently reheat them in the microwave.
Freezing Bisquick blueberry muffins
Muffins with Bisquick freeze beautifully. Once fully cooled, place the muffins in freezer-friendly bags and freeze for 2 to 3 months. When you’re ready to eat, thaw the muffins on the countertop or in the fridge. You can warm them up in the microwave for that oven-fresh taste.
How to reheat Bisquick blueberry muffins
For that warm, just baked taste, warm the muffins in the microwave for 20 to 30 seconds or bake at 300°F / 150°C / gas mark 2 for 5 to 7 minutes.
Making pancake mix blueberry muffins ahead of time
I think blueberry muffins using Bisquick taste just as good, if not better the next day. So feel free to prepare them a day in advance, but I wouldn’t go much further than that.
- 2/3 cup / 160 ml / 5.3 oz milk (can sub for buttermilk)
- 1/3 cup / 66 g / 2.4 oz white granulated sugar
- 1/4 cup / 55 g / 2 oz unsalted butter, melted
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 2 cups / 240 g / 8 oz Original Bisquick mix
- 1 1/2 cups / 220 g / 8 oz fresh or frozen blueberries (see FAQ section below)
- Prep work. Preheat the oven to 400°F / 200°C / gas mark 6. Line a 12-cup muffin tin with cupcake liners.
- Combine Bisquick + blueberries. In a mixing bowl, gently stir the blueberries into the Bisquick mix to coat. Tossing the blueberries in flour prevents them from sinking to the bottom of the muffins. Set aside.
- Mix liquid ingredients. In a large mixing bowl, whisk together the sugar, milk, melted butter, egg, and vanilla extract until everything is fully combined.
- Mix batter. Add the blueberry-Bisquick mix into the bowl with the liquid ingredients. Stir with a wooden spoon or spatula until barely combined. Be careful not to overmix.
- Fill muffin tin. Evenly distribute the muffin batter to the 12 muffin cases. An ice cream scoop makes this process easy. Sprinkle the tops liberally with coarse sugar and dot with a few extra blueberries.
- Bake muffins. Bake in the preheated oven for 18 to 20 minutes, or until the tops look golden brown and a toothpick entered in the middle of a muffin comes out clean.
- Cool. Cool the blueberry muffins in the pan, placed on a wire rack, for 10 minutes. Then remove the muffins and serve warm or let cool to room temperature. Enjoy!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 95Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 32mgSodium: 16mgCarbohydrates: 10gFiber: 1gSugar: 10gProtein: 1g
What are the best blueberries for muffins?
- Fresh blueberries are my favorite for blueberry muffins. For the best results, rinse your blueberries an hour before making the muffins and lay them out on paper towels to dry. The drier the blueberries are, the more consistent the muffin texture will be.
- Frozen blueberries: Frozen blueberries are a good option when fresh berries are out of season. They need to be mixed into the batter frozen – thawed berries will bleed into the batter, turning the muffins green and purple.
- Dried berries: If you have neither fresh nor frozen blueberries, try dried or dehydrated blueberries. To moisten the berries, I like to add 3/4 cup dried blueberries to a pot with 2/3 cup sugar and 1 cup water. Bring to a boil and simmer for 2 to 3 minutes, then drain really well.
Should I thaw frozen blueberries?
No, don’t thaw frozen blueberries as they will stain the batter. Break apart any chunks of frozen berries, toss in Bisquick mix, and prepare the batter as outlined in the recipe. Since the berries are cold, you may add a few minutes to the baking time.
How do I avoid soggy blueberry muffins?
Soggy blueberry muffins happen if the blueberries sink to the bottom. In this recipe, we’re tossing the berries in Bisquick mix before combining them with the liquid ingredients. The baking mix keeps the outside of the berries dry and helps suspend them in the batter while the muffins bake.
How do I prevent Bisquick blueberry muffins from sticking?
Paper muffin liners are the best way to prevent muffins from sticking to the pan. Alternately, grease your muffin tin liberally with non-stick spray.
Reasons to love Bisquick blueberry muffins
- Easy: This is one of the easiest blueberry muffin recipes you can make. The prep time is just 10 minutes, and the hardest part is waiting for the muffins to bake.
- Simple ingredients: You only need Bisquick mix and a handful of inexpensive ingredients to bake these delicious pancake mix blueberry muffins.
- Versatile: Want to change up the flavor? You can adjust this Bisquick blueberry muffin recipe to work with different fruits, add a streusel topping, or drizzle the muffins with glaze.
More muffin recipes
We love muffins for breakfast! They come in so many delicious flavors that choosing which one to bake next is the challenging part. I’ve collected a few more of our favorite muffin recipes. They are so good and easy, you definitely want to try them all!