Blueberry Muffins

Blueberry Muffins

For breakfast or snacking, nothing beats homemade blueberry muffins.

Prep Time

10

Minutes

Total Time

28

Minutes

Makes

12

muffins

2
cups Original Bisquick® mix
2/3
cup milk
1/3
cup sugar
2
tablespoons vegetable oil
1
egg
3/4
cup fresh or frozen (thawed and drained) blueberries
  1. Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
  2. Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups.
  3. Bake 13 to 18 minutes or until golden brown.
Makes 12 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
Mix just until dry ingredients are moistened. Overmixing causes tunnels and a tougher texture in the muffins.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 140
    • (Calories from Fat 55 ),
  • Total Fat 6 g
    • (Saturated Fat 1 g,),
  • Cholesterol 20 mg;
  • Sodium 300 mg;
  • Total Carbohydrate 20 g
    • (Dietary Fiber 0g,
  • Protein 2 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1/2 Fruit;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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