Make this classic blueberry muffin in less than 30 minutes using the magic of Bisquick! They’re perfectly moist, fluffy, and filled with blueberry goodness.
Craving a classic blueberry muffin for breakfast? We’ve got the perfect quick and easy recipe for you. All you need are 6 simple ingredients.
Pair these with a cup of coffee and you’ve got the perfect breakfast or brunch. Top with a thin layer of icing and a bit of turbinado sugar for the ultimate treat.
Tips and Tricks For Making the Best Blueberry Muffins
This is a classic recipe and makes for some delicious muffins, but you can always add in your own little twist depending on your taste or if you’re following a special diet.
Here are some great ways to step up your blueberry muffin game!
- If you’re following a special diet, you might be wondering if you can make a whole wheat or gluten-free version of this irresistible blueberry muffin. Well, good news because YES! You can definitely tweak this recipe to suit your diet.
- Instead of all-purpose flour you can use whole wheat flour or a gluten-free flour. It might affect the texture of the muffins just a little bit so make sure to read the instructions on substitution for your flour of choice.
- White sugar is what makes the muffins soft and flavorful, but you can also switch it up with your sweetener of choice. Brown sugar will work as well as coconut sugar. Again, this might affect the texture slightly. But they’re still just as tasty!
- You can use fresh or frozen blueberries! Adding up to an extra cup won’t hurt either, so don’t be shy when folding in with those blueberries. You can even add a few more on top right before baking.
- As for the milk, you can also tweak that to your taste. I love to use buttermilk because of the extra rich flavor it gives. Plus, it makes the muffin perfectly moist. You can also try almond milk or soy milk.
- Do you want that big bakery-style muffin with an extra fluffy top? Fill in those cups all the way to the brim. Note that this will only work when you start with high heat so make sure your oven is preheated!
- A blueberry muffin is good, but a glazed blueberry muffin is next level good! Making a glaze is super simple. All you need is powdered sugar, milk or water, and for extra flavor, a little bit of vanilla extract. Mix all the ingredients together and you’ve got a glaze to brush over the top of your muffins.
- For the mixture or the glaze, you can also add a bit of lemon juice. This adds an extra layer of flavor and makes for delectably sweet and tangy muffin.
- Don’t feel like doing the extra work of making a glaze? Don’t worry, you can also top of the muffin with some brown sugar before baking for that extra texture on top.
- Why not try adding other berries too? For this recipe, use the same amount of blueberries plus a little something extra like raspberries or mulberries. Yum!
- We all love to bake and cook, but nobody really enjoys the cleaning up part. For a (almost) mess-free tray, place a liner on each cup before baking.
- Having some guests over? You can use a mini-muffin pan to double the number of muffins. They’re smaller, but oh so cute!
- Plus, these bite-size treats are loved by kids and adults alike. Just remember that the smaller muffins will need a shorter baking time.
How to Store and Freeze Blueberry Muffins
Like most baked sweet treats, muffins are best when they are fresh out of the oven. But if you find yourself with some extra muffins (although it’s not likely given how good these are), here’s how to store them.
Because of those juicy blueberries in your muffin, they’ll stay soft and moist on your kitchen counter for several hours.
If you want to keep these muffins for longer or you’re making them in advance for some guests, you can also keep them in the fridge for up to a week.
Just be sure to keep them in a sealed plastic container. When you’re ready to serve them, simply pop them in the microwave for 20 seconds.
Want to save these treats for up to 3 months? The freezer is your best bet. Make sure they’ve cooled to room temperature before placing them in a freezer-safe container.
To thaw, keep them in the fridge overnight and then pop them in the microwave on high for 30 seconds. You can also re-bake them at 300 degrees F or 150 degrees C for 6-8 minutes.
How to Make Bisquick Blueberry Muffins
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