How to Make My Favorite Blueberry Muffins
It’s always a good day to make some tasty muffins! I have been making these blueberry muffins for years. They are my favorite and my husband loves it when I make them. They are easy to make and you probably already have many of the ingredients to make them in your pantry. These muffins have a very fluffy texture and the leftovers are good to reheat in the microwave over the next day or two. Also, it’s a versatile recipe because you can replace the blueberries with strawberries if you like.
Ingredients for Blueberry Muffins
- 1 1/2 cups Bisquick Pancake & Baking Mix
- 1/2 cup self rising flour, sifted
- 1/2 cup sugar
- 2/3 cup milk
- 2 tbls. vegetable oil
- 1 egg
- 1 cup blueberries (fresh or frozen are fine)
These are my all time favorite mixing bowls! Deep and easy to hold, and has grips on the bottom!
Directions for Blueberry Muffins
Go ahead and preheat your oven to 400 degrees then gather your ingredients. It doesn’t take long to mix them so your oven may not even be preheated by the time you are ready to bake! Spray your muffin pan well with some cooking spray. They will stick if you spray too lightly. As an alternative, you can use cupcake liners if you like. Here are a couple of great muffin pans I recommend if you need one!
Now, stir all the ingredients together, except the blueberries, in a medium bowl. Stir only until it is moistened. Don’t over mix the batter.
Next, fold in the blueberries until evenly distributed in the batter. Divide the batter into 12 muffin cups. Mine are usually half full for the muffin tin that I use. Now, pop them into the oven for 15 – 18 minutes. My oven requires 18 minutes to be get that golden brown color. You will probably not be able to resist these blueberry muffins long enough for them to cool a bit! Enjoy!
My Favorite Blueberry Muffins
Ingredients
- 1 1/2 cup Bisquick Pancake & Baking Mix
- 1/2 cup Self rising flour sifted
- 1/2 cup sugar
- 2/3 cup milk
- 1 egg
- 2 tbls. vegetable oil
- 1 cup blueberries fresh or frozen
Instructions
- Preheat oven to 400 degrees.
- Spray muffin pan well with cooking spray or use cupcake liners.
- Stir all ingredients except blueberries together just until moistened.
- Fold in the berries until distributed evenly in the batter.
- Divide the batter into 12 muffin cups. (Usually half full.)
- Bake 15 to 18 minutes until golden brown.
- Please Note: You can use strawberries instead of blueberries but be sure to flour them before adding them to the batter.
Strawberry Muffin Variation
Variation: You can use strawberries instead of blueberries if you like. Just be sure to flour your cut up strawberries before folding them into your batter.
If you like this muffin recipe then here are a few sweet recipes you will not want to miss!
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Note: Recipe from Karen @whatagoodday.com. All images and content are copyright protected. Please do not use my images without prior permission. I’m happy for you to share my recipe, but please link back to this post for the recipe. Thank you!
I will be trying this recipe soon. It is wonderful to have a tried and true recipe.
I hope you will enjoy them! : )
I look forward to trying this recipe. They sound amazing!!
Let me know how you like them! They are so good and easy!