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.
BLUEBERRY-OAT MUFFINS
Breakfast on the run? Try an oat-packed version of favorite blueberry muffins.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
- In large bowl, mix milk, brown sugar, oil and egg. Stir in Bisquick mix and oats just until moistened. Fold in blueberries. Divide batter evenly among muffin cups.
- Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
Nutrition Facts : Calories 160, Carbohydrate 24 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 260 mg, Sugar 8 g, TransFat 1 g
BISQUICK BLUEBERRY MUFFIN LOW FAT RECIPE - (4.2/5)
Provided by Bettybug
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Grease muffin pan well with Pam. Stir all ingredients except blueberries in medium bowl, just until moistened. Fold in berries. Divide batter evenly in 12 muffin cups. Bake 13 to 18 minutes or until golden brown. Cool slightly and remove from pan to wire rack.
LOW-FAT BLUEBERRY SCONES (USING HEART HEALTHY BISQUICK MIX)
Tender little scones that mix together in a snap using Bisquick Mix. Rather than kneading the sticky dough like traditional scone recipes, I use a cookie scoop to portion out eight scones. If you use Heart-Healthy Bisquick, each scone has about 60 calories and 1 G. fat. The nutrition info shows higher values because REGULAR Bisquick is the only product in the current database.
Provided by CookinDiva
Categories Scones
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- NOTE: I make these scones using the "Bisquick Heart Healthy" lower fat product, but the nutrition content stated is for Standard Bisquick.
- In a large bowl, gently toss Bisquick Mix, sugar and blueberries. If you have a fresh lemon, you can also add 1 t. lemon ZEST for a great flavor boost. Set aside dry mixture.
- In a 1 cup measure, whisk milk and egg together.
- Pour liquids into Bisquick bowl and use a fork to mix things together gently. Use a large cookie scoop to portion out 8 dollops of dough onto parchment paper.
- Use wet fingers to flatten each scone slightly.
- Bake 400 degrees for 10 minutes or until edges are browning.
- Glaze: Mix lemon juice with Confectioners Sugar to achieve a thin consistency. Drizzle over cooled scones.
- NOTE: Due to low fat content, these probably won't freeze very well, so make them and eat them!
Nutrition Facts : Calories 162.2, Fat 4.5, SaturatedFat 1.3, Cholesterol 24.5, Sodium 254.8, Carbohydrate 27.6, Fiber 0.8, Sugar 14.2, Protein 3
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