Bisquick Easy Blueberry Muffins Recipe Recipe For Chicken

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QUICK BLUEBERRY BISCUITS



Quick Blueberry Biscuits image

Quick Blueberry Biscuits - only 4 ingredients and ready in 15 minutes!!! Seriously delicious! Bisquick, sugar, blueberries, and buttermilk. Top with a quick powdered sugar and milk glaze if desired. These are a favorite any day of the week! #biscuits #blueberries #breakfast

Provided by Plain Chicken

Categories     Breakfast

Time 15m

Number Of Ingredients 6

2¼ cups Bisquick
⅓ cup sugar
1 cup wild blueberries, (can use regular)
¾ cup buttermilk
½ cup powdered sugar
1 to 2 Tbsp milk

Steps:

  • Preheat oven to 450ºF.
  • Stir together bisquick, sugar and buttermilk until soft dough forms. Fold in blueberries.
  • Scoop dough with large cookie scoop or ice cream scoop onto ungreased cookie sheet.
  • Bake 9-12 minutes or until golden brown.
  • Combine powdered sugar and milk. Drizzle over biscuits.

BISQUICK BLUEBERRY MUFFINS



Bisquick Blueberry Muffins image

Provided by insanelygood

Categories     Breakfast     Recipes

Time 25m

Number Of Ingredients 6

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 blueberries (thawed and drained)

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Line 12 regular-size muffin cups with paper liners. Alternatively, you can grease the bottom of each cup with butter or vegetable oil.
  • In a large bowl, mix together all ingredients (except for the blueberries), just until moistened.
  • Gently fold in the blueberries. Divide the mixture evenly into 12 muffin cups.
  • Bake for 13 to 18 minutes, or until golden brown.

Nutrition Facts : Calories 160 cal

EASY BLUEBERRY MUFFINS



Easy Blueberry Muffins image

There are few things we treasure more than a beloved blueberry muffin recipe that we can always rely on. This recipe whips up a homemade batch in 30 minutes using six ingredients you probably have in stock.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 28m

Yield 12

Number Of Ingredients 6

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

Steps:

  • Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
  • Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups.
  • Bake 13 to 18 minutes or until golden brown.

Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg

BISQUICK BLUEBERRY MUFFINS



Bisquick Blueberry Muffins image

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

2 cups Bisquick (reduced fat is fine, too)
1/3 cup sugar
2/3 cup milk
2 tablespoons vegetable oil
1 egg
3/4 cup organic frozen blueberries (smaller, juicier)

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

BISQUICK CINNAMON MUFFINS



Bisquick Cinnamon Muffins image

Mix up a quick batch of Bisquick cinnamon muffins, dipped in butter and cinnamon sugar. Simple and easy, melt-in-your-mouth, breakfast and brunch recipe!

Provided by Mel Lockcuff

Categories     Breads & Muffins

Time 50m

Number Of Ingredients 9

3/4 cup cane sugar
2 teaspoons ground cinnamon
2 large eggs
1/2 cup whole milk
1 teaspoon vanilla extract
2 3/4 cups Bisquick Mix
2/3 cup cane sugar
2 teaspoons ground cinnamon
1/4 cup salted butter (melted)

Steps:

  • Pre-heat the oven to 350° F, and grease muffin tins or line them with cupcake liners.
  • In a small mixing bowl, mix together the sugar and cinnamon.
  • Add the eggs to the cinnamon sugar mixture, and mix well.
  • Next add in the milk and vanilla extract, continuing to mix well.
  • Add in the Bisquick mix, and mix everything together until blended.
  • Fill each of the greased or lined muffin cups about 1/2 to 2/3 full with muffin batter.
  • Bake at 350° F for about 25 to 30 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
  • Allow them to cool in the muffin tin for about 5 minutes; then take a knife, run it around the edge of each muffin, and pop them out onto a wire rack for dipping.
  • In a small bowl, mix the sugar and cinnamon together.
  • Dip the top of each warm muffin in the melted butter.
  • Then dip every muffin in the cinnamon sugar mixture, rolling the top around to make sure it's covered with the slightly crispy cinnamon sugar topping.
  • Place the muffins back on the wire rack to finish cooling, or serve them while warm.

Nutrition Facts : ServingSize 1 g, Calories 186 kcal, Carbohydrate 31 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 32 mg, Sodium 370 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 3 g

EASY BERRY BISQUICK MUFFINS



Easy Berry Bisquick Muffins image

These light and fluffy Easy Berry Bisquick Muffins are unbelievably quick to come together. Dusted with sugar and full of berries, they compliment your morning and your favorite cuppa!

Provided by Michaela Kenkel

Time 20m

Number Of Ingredients 6

2 cups Bisquick
1 egg, slightly beaten
2/3 cup milk
2 Tablespoons vegetable oil
1/3 cup sugar + additional for sprinkling before baking
1 cup frozen mixed berries (mine had blueberries, strawberries, raspberries and cherries) cut large pieces into smaller pieces - Do NOT Thaw

Steps:

  • Preheat oven to 400 degrees, and line 12 muffins cups with liners.
  • Combine all of the ingredients, except fruit, in a bowl. When incorporated, gently fold in the fruit.
  • Fill muffin cups about 2/3 full. Sprinkle with sugar.
  • Bake for about 15-17 minutes, or until golden brown, and toothpick comes out clean.

Nutrition Facts : Calories 54 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 12 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

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