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Bursting with fresh blueberries and topped with a simple streusel, these bisquick blueberry muffins are made quick and easy with your favorite baking mix.
My homemade bisquick mix is one of my very favorite kitchen staples to keep on hand and I love coming up with new recipes that use it.
Bisquick biscuits and bisquick pancakes are some of my long-time favorite recipes, but there are so many other options beyond just those. Impossible coconut pie, 7UP biscuits, and bisquick breakfast casserole are just a few of the other recipes I regularly make with this mix.
And now we can add these simple bisquick blueberry muffins to that list.
Easy streusel-topped bisquick blueberry muffins
Muffin recipes are so great to keep in your collection of recipes because they are so versatile.
My kids love muffins for an easy breakfast or afternoon snack, and kids aren’t the only ones who love them. They’re great to make for a holiday breakfast or special brunch or to keep in the freezer when you simply want to treat yourself a little bit.
And as much as I love making recipes like cranberry orange muffins or banana nut muffins completely from scratch, there are times when having a little shortcut is useful. And that’s where these easy bisquick blueberry muffins come in.
This recipe uses my favorite shortcut – my homemade bisquick mix – to cut down on the prep time. So you can go from craving blueberry muffins to eating blueberry muffins that much faster.
But don’t worry; these muffins are still tender, sweet, and delicious. They’re bursting with fresh blueberries and are topped with a simple streusel topping (also made with bisquick mix!) for a special finish.
They’re pretty much perfect for when you’re craving blueberry crumb muffins but don’t have the time or energy to make them completely from scratch.
How to make bisquick blueberry muffins
If you keep a box of bisquick or a batch of the homemade stuff on hand, you’re well on your way to having a batch of these muffins in the oven in about 10 minutes.
Ingredients you’ll need
For the blueberry muffin batter, you will need:
- ⅔ cup milk
- 2 tablespoons melted butter
- 1 large egg
- ⅓ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 cups homemade Bisquick mix
- 1 cup fresh or frozen blueberries
I like to use my homemade bisquick for these muffins, but you can use the store-bought version if you prefer.
You can use fresh or frozen blueberries with this recipe. If you are using frozen blueberries, do not thaw them before adding them to the batter. This will help prevent them from discoloring the batter quite as much.
If you need these muffins to be dairy free, use your favorite dairy-free milk and dairy-free or vegan butter. Since my homemade bisquick is made with vegetable shortening and classic bisquick is made with vegetable oil, the mix is already dairy free.
For the streusel topping, you will need:
- ⅓ cup homemade Bisquick mix
- ⅓ cup lightly packed light brown sugar
- 2 tablespoons cold butter
If you are out of brown sugar, try making an easy 2-ingredient brown sugar substitute to use instead. I also have several tips for softening brown sugar if yours has hardened in the pantry.
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This bisquick blueberry muffin recipe makes 12 muffins, so start by spraying a standard muffin tin with nonstick spray or lining the wells with paper liners.
Make the streusel topping first. Whisk together the bisquick and brown sugar, then use a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse meal.
Set the streusel aside and make the muffin batter.
Whisk together the milk, melted butter, egg, sugar, and vanilla in a large bowl until smooth. Stir in the bisquick until just combined, then fold in the blueberries.
Divide the batter between the muffin cups. I like to use a large (3 tablespoon) cookie scoop to do this.
Top each of the muffins with the streusel topping, then bake at 400°F for 16-18 minutes. The muffins are done when a toothpick inserted in the center comes out clean.
Let the blueberry muffins cool in the pan for a few minutes before serving warm or moving to a wire rack to finish cooling.
Other variations
This may be a recipe for bisquick blueberry muffins, but don’t think that blueberry is the only type of muffin you could make with this recipe!
You can make all kinds of delicious muffins by swapping out the blueberries for different fruits:
- Raspberry lemon muffins: Mix the granulated sugar with some lemon zest before adding it to the batter and substitute raspberries for the blueberries for delicious raspberry muffins.
- Blackberry muffins: Substitute fresh blackberries for the blueberries. If the blackberries are large, halve or quarter them before adding them to the batter.
- Strawberry muffins: If you like fresh strawberry bread, try using diced fresh strawberries in place of the blueberries.
- Apple cinnamon muffins: For a shortcut version of my homemade apple cinnamon muffins, use diced apples and add cinnamon to the streusel and the muffin batter.
Bisquick Blueberry 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
