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Bisquick Blueberry Muffins

Make these classic blueberry muffins 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? Bisquick blueberry muffins are the perfect quick and easy option for you. All you need are 6 simple ingredients.

Homemade Blueberry Muffins
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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.


Thanks to Bisquick, homemade blueberry muffins have never been so easy. Here are the only things you’ll need:

  • Original Bisquick mix. Using Bisquick removes the pressure to create a muffin batter from scratch. You won’t need any flour, baking powder, etc.
  • Milk. I like to use whole milk for the best flavor, but you can use whatever you have in your fridge.
  • Sugar. Plain granulated sugar is fine. However, you can also add a dusting of powdered or turbinado sugar on top.
  • Vegetable oil. You’ll use the oil in the batter, but you can also use it to grease the muffin cups for easy removal.
  • Egg. The egg binds everything together and adds moisture and lightness.
  • Blueberries. You can use fresh or frozen blueberries for this recipe. However, if you use frozen ones, let them thaw overnight first. Then, drain them and pat them dry.

How to Make Bisquick Blueberry Muffins

Here’s how to make these yummy muffins:

1. Prepare. Preheat the oven to 400 degrees Fahrenheit. Prepare a muffin tin by adding paper lines or greasing with butter or vegetable oil.

2. Make the batter. Combine everything except the blueberries in a large bowl. Mix until everything is JUST combined and moistened.

Then, very gently stir in the blueberries.

3. Bake. Divide the batter evenly between the 12 muffin cups. Bake for 13 to 18 minutes until the muffins are golden brown.

Serve warm and enjoy!

Tips and Tricks For Making the Best Blueberry Muffins

This is a classic recipe and makes for some delicious muffins. Still, 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:

  • Tweak the ingredients to suit your dietary needs. You can make whole wheat or gluten-free versions of these irresistible blueberry muffins. Simply use whole wheat or 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.
  • Adjust the sweetener. 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!
  • Add up to an extra cup of blueberries. If you’re like me, you can never have too many blueberries. So, don’t be shy when folding them in. You can even add a few more on top right before baking.
  • Substitute buttermilk for plain milk. Buttermilk will give you an extra rich flavor. Plus, it makes the muffin perfectly moist. You can also try almond milk or soy milk.
  • Make big bakery-style muffins with extra fluffy tops. Fill 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!
  • Add a decadent glaze. 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. 
  • Add lemon juice (if using a glaze). Doing so adds an extra layer of flavor and makes for a delectably sweet and tangy muffin.
  • Top the muffins with sugar. 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.
  • Substitute (or add) other berries. For this recipe, use the same amount of blueberries plus a little something extra like raspberries or mulberries. Or swap out the blueberries entirely for your own favorite berry. Yum!
  • Save time on cleanup. We all love to bake and cook, but nobody really enjoys the cleaning up part. For an almost mess-free tray, place a liner on each cup before baking.
  • Double the number of muffins without doubling the recipe. Having some guests over? You can use a mini-muffin pan to double the number of muffins. They’re smaller, but oh so cute! Just remember that the smaller muffins will need a shorter baking time.
Blueberry Muffins With Powdered Sugar

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.

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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. Then, pop them in the microwave on high for 30 seconds. You can also re-bake them at 300 degrees Fahrenheit for 6-8 minutes.

Bisquick Recipes

Here are a few of my other favorite timesaving Bisquick recipes:

Bisquick Blueberry Muffins



Prep time


Cooking time






  • 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)


  • Preheat the oven to 400 degrees Fahrenheit.
  • 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.
  • Very gently stir in the blueberries. Divide the mixture evenly into 12 muffin cups.
  • Bake for 13 to 18 minutes, or until golden brown.
Bisquick Blueberry Muffins

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

2 thoughts on “Bisquick Blueberry Muffins”

    • Hi Judy, yes! Sour cream would be a great addition to make these muffins moister. Just add in 1/4 cup as a starting point, then adjust as needed. Also, reduce the amount of milk to 1/2 cup. I hope they turn out great!


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