Hey everyone!
These are some of my favorite blueberry muffins. They're easy to make because the recipe starts with Bisquick mix and they're just so good!
Recipe is below and I hope you enjoy!
Kara
IMPORTANT NOTE: THIS IS NOT A HEALTH FOOD OR SCRATCH FOOD CHANNEL - We use convenient/quick ingredients here, so if that's not your thing, there are many other channels that make food to fit your preference. It's not necessary to come at me or anyone else in the comments for using convenience foods to cook or bake. Please find another channel that fits your needs. To everyone else, I'm glad you're here!
//RECIPE// (I don't use metric, but I did try to add the metric units to the recipe. I used a converter so it may not be perfect, but I tried.)
Blueberry Muffins with Bisquick Mix
Ingredients:
2 1/4 cups Bisquick (270 g)
2/3 cup sugar (133 g)
3/4 cup milk (177 ml)
2 1/2 tablespoons vegetable oil
1 large egg
1 teaspoon vanilla extract and/or lemon extract
1 cup fresh blueberries (try to get the smallest blueberries) (148 g)
Instructions:
Preheat the oven to 400 degrees F.
Line 12 standard size muffin cups (or cupcake cups) with liners or grease the muffin pan well.
In a large bowl, stir all ingredients together with a whisk, except the blueberries. Only stir until everything is just combined and to get the large lumps out. It's not necessary to get all the tiny lumps out.
Before adding the blueberries to the batter, scoop about a tablespoon and a half of plain batter into each muffin cup.
Add the blueberries to the remaining batter that's left in the mixing bowl and gently stir them in.
Add the batter with the blueberries mixed in, to the muffin cups.
Bake for 14 to 17 minutes. Watch closely at the end of the baking time as they will brown quickly at that point. Muffins are done when golden brown and a toothpick inserted into the center comes out with either a few moist crumbs or clean, but no raw batter.
Place the pan on a cooling rack for about 5 minutes, then remove the muffins from the pan and set directly onto the cooling rack to cool further. Serve warm with or without butter.
Notes:
These muffins can be stored at room temperature, in an airtight container, for a couple of days. After that, to prolong freshness, they can be placed in the refrigerator, in an airtight container, for up to 3 more days.
These muffins are best served at room temperature or warm. If they've been chilled, set them out for about 20 minutes before serving, or pop in the microwave for about 10 seconds.
//MY CAKE CHANNEL//
I Scream for Buttercream: [ Ссылка ]
DISCLAIMER: This channel is for quick and easy meals and desserts. I sometimes use convenient ingredients (like mixes) to help make tasty meals and desserts quickly. This is not a health food channel nor a baking or cooking from scratch channel. If you are looking for scratch cooking or super healthy food, this probably isn't the channel for you. No need to let me know that. For scratch cake recipes, feel free to visit my other channel here: I Scream for Buttercream: [ Ссылка ]
#blueberrymuffins #easybaking
