Bisquick Blueberry Banana Muffins Recipes
BANANA-BLUEBERRY MUFFINS
This one is for the Banana-Blueberry Muffin lovers. Ready in 30 minutes-these perfect-for-anytime muffins will not disappoint. When whipping up a batch of blueberry and banana muffins, don't overstir or overthink these simple muffins. Overstirring can cause little "mountain peaks" to form on your delightfully delicious Banana-Blueberry Muffins. Add these to your next at-home brunch menu for a surefire hit. Nothing beats muffins from scratch!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cup or line with paper baking cups.
- Beat milk, oil, banana and egg in large bowl with fork. Stir in remaining ingredients except blueberries just until flour is moistened. Fold in blueberries. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with sugar if desired.
- Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
Nutrition Facts : Calories 100, Carbohydrate 32 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 210 mg
BISQUICK BLUEBERRY-BANANA MUFFINS
Make and share this Bisquick Blueberry-Banana Muffins recipe from Food.com.
Provided by 4-H Mom
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Greae bottoms of 12 medium muffin cups.
- Beat banana, milk, oil and egg slightly in medium bowl. Stir in baking mix, sugar and cinnamon just until moistened, fold in blueberries.
- Fill muffin cups about 3/4 full.
- Bake 20 minutes or until golden brown.
BISQUICK BLUEBERRY MUFFINS
I love the soft texture the Bisquick gives these muffins. They remind me of the boxed muffins I enjoyed as a child. These can be mixed up faster than it takes for your oven to preheat!
Provided by Roxygirl in Colorado
Categories Quick Breads
Time 18m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees.
- Grease muffin pan well.
- Stir all ingredients except blueberries in medium bowl, just until moistened.
- Fold in berries.
- Divide batter evenly in 9 muffin cups.
- Bake 13 to 18 minutes or until golden brown.
- Cool slightly and remove from pan to wire rack.
- Yield: 9 muffins.
Nutrition Facts : Calories 212.1, Fat 8.6, SaturatedFat 2.1, Cholesterol 23.8, Sodium 304.9, Carbohydrate 30.5, Fiber 1, Sugar 14.5, Protein 3.6
BLUEBERRY STREUSEL MUFFINS
These muffins look and taste like they're fresh out of a bakery. They have a scrumptious brown sugar topping, and loads of flavor thanks to the browned butter and juicy blueberries. This recipe is loved by everyone, so I hope you'll have the time to make them for the special people in your life.
Provided by Lindsey
Time 3m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400℉ and line a 12-cup muffin pan with liners.
- Brown the butter by adding one-half of a cup to a large saucepan over medium heat. Stir constantly. The butter will brown and turn a nice golden color. Continue stirring and remove from heat as soon as the butter browns. Place the browned butter into a medium bowl and set aside to cool for at least ten minutes.
- To prepare the topping, mix one-half cup of Bisquick, one-half teaspoon of cinnamon, and one-third cup of packed brown sugar in a medium-size mixing bowl. Add three tablespoons of melted butter and stir together until it becomes crumbly. Cover the bowl with plastic wrap and place in the fridge until ready to use.
- In a separate large bowl, beat together the browned butter and one cup of sugar. Slowly add two eggs, one at a time. Next, add one-half cup of milk, and one-half teaspoon each of vanilla, and almond extract. Mix until the wet ingredients are smooth and well combined. Slowly add two cups of Bisquick, mixing until just combined.Do not over mix.
- In a medium bowl, add two cups of blueberries and sprinkle two tablespoons of Bisquick over the top. Stir gently to coat the blueberries. (This will keep the blueberries from falling to the bottom of the muffins when baking.) Gently fold the blueberries into the muffin batter.
- Pour the batter evenly into the prepared muffin pan. Sprinkle the topping on top. Bake for twenty-five minutes or until a toothpick inserted into the middle of a muffin comes out clean. Allow muffins to cool in the pan before removing.
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