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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Bisquick Blueberry Muffins Recipe

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This recipe for Bisquick Blueberry Muffins is from Brenda Fuller 's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Cups Bisquick © (reduced fat is fine, too)
1/3 plus 2 Tablespoons Sugar or Sugar Free Substitute
2/3 Cups Milk
2 Tablespoons Vegetable Oil
1 Egg
1 Cup Frozen Blueberries
Directions:
Directions:
Heat oven to 400 Degrees. Place muffin cups into 12 Cup muffin pan. Stir all ingredients except blueberries in a medium bowl just until moistened. Fold in berries. Divide batter evenly in 12 muffin cups. Bake 13 to 18 minutes or until brown. Cool slightly and remove from pan to wire rack.
Number Of Servings:
Number Of Servings:
12 Muffins
Preparation Time:
Preparation Time:
13 - 18 minutes
Personal Notes:
Personal Notes:
Great recipe! Added 2 Tablespoons of Sugar or Sugar Free Substitute, 1/4 cup Blueberries, and 2 Teaspoons Vanilla Extract. I made them Sugar Free!!! Roxy Girl/Food Network was the original author.

 

 

 

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