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.
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.
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.
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.)
Next, coat the blueberries in a bit of Bisquick (to help stop them from sinking during baking).
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.
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.
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.
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.
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!
If you love using the Bisquick baking mix as much as I do, be sure to check out these other amazing Bisquick recipes!
Try serving these muffins with some of these other delicious breakfast recipes:
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.
- 1/4 cup granulated sugar
- 2 Tablespoons butter (room temperature)
- 1 Tablespoon Bisquick
- 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
- 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.
- In a small mixing bowl, mix together the Streusel Topping ingredients until it reaches a crumbly texture. Set aside.
- 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.)
- 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.
- Gently stir in the coated blueberries. Evenly divide the batter between the muffin cups, filling each muffin liner 3/4 full.
- 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).
- Bake the muffins until they are golden brown (about 14 - 16 minutes), or until a toothpick comes out clean when inserted into the center.
- 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.
Amount Per Serving: Calories: 192Total Fat: 8.3gCarbohydrates: 28.6gFiber: 0.8gSugar: 16.1gProtein: 2.6g
Nutrition information isn’t always accurate.
Make the best Bisquick blueberry muffins with streusel topping! They’re quick, easy, and oh so delicious.
8 thoughts on “Bisquick Blueberry Muffins Recipe”
Melted butter won’t make good strusel, just softened to room temp.
These were so good. Very moist and good flavor. They made 12 so we had leftovers and they were just as delicious two days later
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!
Your batter in the pictures looks pourable. Mine was not at all and I followed the recipe. Any thoughts?
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
I made these muffins. They were so tasty, tender and moist. I’m definitely making this recipe again
Hi Susan, So happy to hear you liked these Bisquick blueberry muffins! Thanks for the feedback. -Alexa
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.