Bisquick Blueberry Muffins Recipe


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Sometimes the easiest food is also the best food, and that’s definitely the case with these Bisquick Blueberry Muffins with a streusel topping. The Bisquick keeps it oh so easy, but they absolutely deliver in flavor and texture.

Easy Blueberry Muffins

These blueberry muffins made with Bisquick are so moist and flavorful.

They have just the right amount of sweetness – and the juicy bursts of the blueberries throughout are just the best.

The streusel topping creates a little sugary crunch when you bite into it.

They’re also a perfect snack for school lunches. That is, if they can last that long in the house!

What Is The Secret To Making Moist Muffins?

The vegetable oil in this recipe is what makes it taste so moist, so I definitely recommend using that instead of swapping it for melted butter.

Since vegetable oil is liquid at room temperature, that means it will contribute a much more moist mouth feel than butter would (because butter is solid at room temperature).

How Can I Make My Muffins Lighter And Fluffy?

The Bisquick does most of the work for us in this recipe. It’s got the perfect amount of rise already in the baking mix, which makes this recipe wonderfully foolproof.

The only other thing to watch out for is to not overmix the ingredients. You want the ingredients to be just combined.

Six Bisquick blueberry muffins with streusel topping surrounded by fresh blueberries.

How Do You Keep Blueberries From Sinking In Muffins?

To stop the fresh blueberries from sinking in the muffins during baking, we’re tossing them in 1/2 Tablespoon of Bisquick before folding them into the batter. This gives them a bit of grip, which is what stops them from sinking.

An easy moist blueberry muffin cut in half and smeared with butter.


The beauty of using Bisquick is that you can make homemade muffins with a super short ingredient list – you only need 8 ingredients to make these incredible moist and fluffy muffins from scratch.

For this recipe, you’ll need granulated sugar, butter, Bisquick, fresh blueberries (the smaller the better), milk, vegetable oil, an egg, and pure vanilla extract.

Bisquick blueberry muffins ingredients labeled.

How To Make Bisquick Blueberry Muffins

Start by making the streusel topping. Mix together Bisquick, sugar, and melted butter until it reaches a crumbly texture, then set it aside. (See the recipe card below for the full printable instructions.)

Mixing together a streusel topping in a blue bowl.

Next, coat the blueberries in a bit of Bisquick (to help stop them from sinking during baking).

Coating fresh blueberries in a small amount of Bisquick.

In a large mixing bowl, mix together the remaining Bisquick, sugar, vegetable oil, egg, and vanilla extract until the ingredients are just combined. Then gently fold in the coated blueberries.

A process collage of whisking together Bisquick muffin batter.

Prepare a muffin tin with either paper liners or by greasing each muffin cup. Transfer the muffin batter to the muffin tin, and fill each cup 3/4 full. Evenly top each muffin with streusel topping.

Make sure to spread the streusel topping across the top of each muffin, rather than piling it in one spot. It will sink during baking if you concentrate the crumb topping in just one spot.

Bisquick muffin batter in a baking tin before and after adding the streusel topping.

Immediately after adding the streusel topping place the muffin tin in the preheated oven. Bake until the muffins are golden brown and a toothpick inserted in the center comes out clean. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.

An overhead image of blueberry muffins on a blue and white napkin.

Optional Adaptations

If you don’t have fresh blueberries, you can use thawed frozen blueberries instead. Just be aware that they will dye the batter in a way where it takes on a slight green hue.

Try using half blueberries and half diced strawberries – just be sure to coat the strawberries in Bisquick, too.

If you want something a little more decadent, swap the blueberries for chocolate chips.

If you prefer the flavor of brown sugar, feel free to use half brown sugar and half granulated sugar.

You can really take it up a notch after they’ve finished cooling by drizzling them with an easy powdered sugar glaze, or by sprinkling some powdered sugar on the muffins.

If you want to use almond milk, try this super popular Dairy Free Blueberry Muffins recipe.

Easy blueberry muffins smeared with butter.

Keep In Touch

I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime

Click here to pin this recipe for later!

Pinterest pin image of Bisquick blueberry muffins with title text at the top.

Bisquick Recipes

If you love using the Bisquick baking mix as much as I do, be sure to check out these other amazing Bisquick recipes!

Breakfast Recipes

Try serving these muffins with some of these other delicious breakfast recipes:

Yield: 12 muffins

BEST Bisquick Blueberry Muffins Recipe

The best Bisquick blueberry muffins recipe.

Sometimes the easiest food is also the best food, and that’s definitely the case with these Bisquick Blueberry Muffins with a streusel topping.

Prep Time 10 minutes
Cook Time 14 minutes
Additional Time 10 minutes
Total Time 34 minutes


Streusel Topping:

  • 1/4 cup granulated sugar
  • 2 Tablespoons butter (room temperature)
  • 1 Tablespoon Bisquick

Blueberry Muffins:

  • 1 cup fresh blueberries (the smaller the better)
  • 2 cups + 1/2 Tablespoon Bisquick (divided)
  • 1/2 cup granulated sugar
  • 2/3 cup milk
  • 2 Tablespoons vegetable oil
  • 1 egg
  • 1 teaspoon pure vanilla extract


  1. Preheat the oven to 400 F (204 C). Prepare a 12 cup muffin tin with either muffin tin liners or by generously greasing each cup.
  2. In a small mixing bowl, mix together the Streusel Topping ingredients until it reaches a crumbly texture. Set aside.
  3. To another small mixing bowl, add the blueberries and 1/2 Tablespoon of Bisquick. Gently toss to lightly coat the berries, and set aside. (This helps keep the berries from sinking to the bottom of the muffins during baking.)
  4. To a medium mixing bowl, add the remaining Blueberry Muffin ingredients (2 cups Bisquick, sugar, milk, vegetable oil, egg, and vanilla). Mix together until just combined. 
  5. Gently stir in the coated blueberries. Evenly divide the batter between the muffin cups, filling each muffin liner 3/4 full.
  6. Sprinkle the crumble evenly over top of the muffins and bake immediately (the longer the sugar sits on top without the heat of the oven, the more likely the crumble will start to sink).
  7. Bake the muffins until they are golden brown (about 14 - 16 minutes), or until a toothpick comes out clean when inserted into the center.
  8. Let the muffins cool for about 5 minutes, then remove them from the pan to a wire rack to let them cool completely. 


Make sure that the crumble is added to the muffins right before the muffin tray goes into the oven. Otherwise the crumble will start to sink into the batter. It’s also important to evenly distribute the crumble across the entire top of each muffin - don't put too much piled in one spot or it will sink while it’s baking.

Nutrition Information:

Serving Size:


Amount Per Serving: Calories: 192Total Fat: 8.3gCarbohydrates: 28.6gFiber: 0.8gSugar: 16.1gProtein: 2.6g

Nutrition information isn’t always accurate.


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Make the best Bisquick blueberry muffins with streusel topping! They’re quick, easy, and oh so delicious.

The best Bisquick blueberry muffins recipe.

8 thoughts on “Bisquick Blueberry Muffins Recipe”

    • By far, the most important and useful cooking tip I’ve seen in decades is coating the blueberries so they don’t sink! Worked like a charm! Possibly this might work with chocolate chips so they don’t sink in other baked goods? Thank you for the tip!

    • Hi Jean, It might have to do with how you measured the Bisquick. If it’s too tightly compacted in the measuring cup, it would change the ratio of liquids to dry ingredients, and that could make the batter thicker. -Alexa

  1. These were so good! Not too sweet and the streusel topping added a nice crunch. I followed all the tips but made six jumbo muffins instead of twelve small ones.


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