Blueberry Muffins

i try so many different blueberry muffins recipes and haven’t really found one that’s the perfect balance between


  • easy to put together
    • who has time to make the batter,
    • and the the crumble topping
    • blahblahblah
  • but also super tasty.


today’s recipe is a culmination of many recipes that i have tried so i consider it a frankenstein original





it’s basically a sweetened super light/fluffy blueberry biscuit- and there’s nothing wrong with that in my book.


i have been using bisquick a lot in my kitchen recently but this was only the 2nd or 3rd time that i’ve used it for a “muffin”


it’s convenient because it has the rising agents (baking soda/powder) already in it






i’ve mentioned in other blueberry posts that i have a freezer filled with hand-picked-and-immediately-frozen blueberries


muffins are the perfect reason for having fresh/frozen berries on hand


because it’s recommended to not defrost them before putting them in the batter- so there’s nothing to do in advance.


winner. winner.





so try out my frankenstein muffins for yourself-


try them with

  • lemon zest
  • different frozen berries & fruits
    • ooooh stone fruit muffins
      • with crystallized ginger!
  • spice it up too
    • i wonder what chili powder would taste like in a blueberry bisquick muffin- in moderation of course

the basic muffin/biscuit recipe is there to be played with


i give you permission



unless it’s more fun taking something you’re not supposed. in which case: you must follow the recipe exactly as it’s written [insert wink here]



you’re welcome.



one year ago: cookie sticks


happy baking!

Blueberry Muffins
  • 3 C bisquick
  • ⅔ C sugar
  • 1 C milk of choice
  • 2 eggs, room temperature
  • 1 C blueberries, frozen or fresh
  • sprinkle sugar
  1. preheat oven to 400 degrees F
  2. spray 12 cup muffin tin
  3. combine all ingredients in a medium bowl except blueberries
  4. then gently fold in blueberries. not thawing frozen berries means they won't bleed into the muffin
  5. portion mixture into prepared muffin tin
  6. if desired, sprinkle with decorative sugar for crunch on top.
  7. bake for 15 minutes until toothpick in center muffin comes out clean.
  8. remove from tin and cool completely on wire rack.
  9. store in air tight container at room temperature for about 4 days.






{ 0 comments… add one }

Leave a Comment

Rate this recipe: