Bisquick Blueberry Muffins

Why You’ll Love It

Super-easy: With Bisquick mix as the base, these muffins come together in a snap, making baking a breeze.
Moist and tender: Thanks to the sour cream and oil, these are incredibly moist blueberry muffins.
Simple ingredients: Made with everyday pantry staples, these muffins are convenient and delicious.

Ingredients for Bisquick Blueberry Muffins

A complete list of ingredients and amounts can be found in the recipe card below.

Bisquick mix: Makes a reliable and fluffy base.
Light-packed brown sugar: Adds a touch of molasses sweetness and a hint of caramel flavor.
Fresh blueberries: I used fresh blueberries, but you can also use frozen blueberries. Keep them frozen until the last moment before mixing them with the batter to prevent the blueberries from turning the batter mixture purple.
Egg: Helps to bind the ingredients together and gives the muffins their structure.
Vegetable oil: Adds moisture so the homemade muffins are tender.
Sour cream: Infuses the blueberry muffin with Bisquick with a tangy richness, balancing the sweetness.
Milk: Brings the batter together, making it smooth and easy to mix. 

How to Make Blueberry Muffins With Bisquick

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Mix dry ingredients: In a large bowl, whisk together Bisquick baking mix and brown sugar.
Add blueberries: Toss the fresh blueberries in the dry mixture to coat them. Set aside.
Combine wet ingredients: Add the egg, oil, sour cream, and milk. Mix until just combined. Avoid overmixing to keep the blueberries intact. Use a Danish dough whisk instead of a hand mixer.
Scoop muffin batter: Use a large cookie scoop to fill the muffin cups in the muffin tin.
Bake: Bake until the edges are golden brown and a toothpick inserted comes out clean.
Cool: Cool in the pan, then transfer your easy blueberry Bisquick muffins to a cooling rack.

Substitutions and Variations

Bisquick swap: If you don’t have Bisquick, mix all-purpose flour, baking powder, and a pinch of salt.
Brown sugar: Use granulated sugar, coconut sugar, or even honey as a substitute.
Berries: If fresh blueberries aren’t available, use frozen ones, or try other berries like raspberries or strawberries.
Dairy-free: Swap sour cream with a dairy-free yogurt or coconut cream, and use almond or oat milk instead of regular milk.
Gluten Free: You can use gluten free Bisquick as a substitute.
Add-ins: For added crunch, mix in a handful of chopped nuts, such as walnuts or pecans, or sprinkle in some chocolate chips.
Citrus zest: For a fresh, citrusy kick, add a teaspoon of lemon or orange zest to the batter.
Spices: Add a quick pinch of cinnamon, nutmeg, or vanilla extract to these easy blueberry muffins.
More lemony: Add some lemon juice or lemon zest
Crunchy topping: Top the muffins with a glaze or streusel topping.

Serving Suggestions

Appetizer: Serve light and easy granola to start or these fluffy pink pancakes. You could also try this strawberry, coconut, and kiwi smoothie to start with.
Main: Dive into this incredible recipe for loco moco or a hearty batch of breakfast fries.
Dessert: Serve these luscious blueberry muffins with Bisquick to end off with.

How to Store Blueberry Muffins Using Bisquick

Store: Store in an airtight container on the counter for 2 to 3 days.
Freezer: You can also freeze them for up to 60 days.
Thaw: If you freeze them, place them in the refrigerator overnight to thaw them.
Reheat: Pop Bisquick fresh blueberry muffins in the microwave for a few seconds to refresh them.