Bisquick Blueberry Muffins Food

BISQUICK BLUEBERRY MUFFINS

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.

BISQUICK BLUEBERRY MUFFINS

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.

BISQUICK BLUEBERRY-BANANA MUFFINS

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.

HOMEMADE BLUEBERRY MUFFINS

Steps:

• Heat the oven to 400°F. Spray just the bottoms of 12 regular-size muffin cups with the cooking spray, or line each cup with a paper baking cup.
• If using canned blueberries, drain them in a strainer. Rinse fresh or canned blueberries with cool water, and discard any crushed ones. Do not thaw frozen blueberries. Pull off any stems from blueberries.
• In a large bowl, beat the milk, oil, vanilla and egg with a fork or wire whisk until well mixed. Stir in the flour, sugar, baking powder and salt all at once just until the flour is moistened. The batter will be lumpy. If the batter is mixed too much, the muffins will have high peaks instead of being rounded.
• Carefully stir in the blueberries. Spoon the batter into the muffin cups, dividing batter evenly.
• Bake 20 to 25 minutes or until golden brown. If baked in a sprayed pan, let stand about 5 minutes in the pan, then remove muffins from pan to a cooling rack. If baked in paper baking cups, immediately remove muffins from the pan to a cooling rack. Serve warm or cool.

EASY BLUEBERRY MUFFINS

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.

BLUEBERRY MUFFINS

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, beat milk, oil and egg with fork or wire whisk until well mixed. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups; sprinkle each with 1/2 teaspoon coarse sugar.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.

SOUR CREAM BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, combine biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries. , Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake until a toothpick inserted in muffin comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack.

SOUR CREAM BLUEBERRY MUFFINS

Steps:

• In a bowl, combine the baking mix and 3/4 cup sugar. In another bowl, combine the eggs and sour cream; stir into the dry ingredients just until combined.
• Fold in blueberries. Fill greased muffin cups three-fourths full. Sprinkle with the remaining sugar.
• Bake at 375°F for 20-25 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pan to a wire rack.

BISQUICK BLUEBERRY MUFFIN LOW FAT RECIPE - (4.2/5)

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.