Description
These Bisquick Blueberry Muffins with a buttery streusel topping are soft, lightly sweet, and bursting with juicy blueberries. Perfect for breakfast, brunch, or a cozy afternoon treat, they come together quickly with simple ingredients and a homemade Bisquick mix. The golden, crumbly topping adds just the right amount of texture and sweetness, making these muffins truly irresistible.
Ingredients
For the Streusel Topping
⅓ cup homemade Bisquick mix
⅓ cup lightly packed light brown sugar
2 tablespoons cold butter
For the Muffins
⅔ cup milk
2 tablespoons melted butter
1 large egg
⅓ cup granulated sugar
2 teaspoons pure vanilla extract
2 cups homemade Bisquick mix
1 cup fresh or frozen blueberries (do not thaw if using frozen)
Instructions
-
Preheat the Oven
Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup. -
Make the Streusel Topping
In a small bowl, combine the Bisquick mix and brown sugar. Cut in the cold butter using a fork or pastry cutter until the mixture forms coarse crumbs. Set aside. -
Mix the Wet Ingredients
In a medium bowl, whisk together the milk, melted butter, egg, sugar, and vanilla extract until smooth. -
Add the Dry Ingredients
Stir in the Bisquick mix just until combined. Do not overmix—it’s okay if the batter is a little lumpy. -
Fold in the Blueberries
Gently fold the blueberries into the batter using a spatula, being careful not to crush them (especially if using frozen). -
Fill the Muffin Pan
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. -
Add Streusel Topping
Sprinkle the prepared streusel topping evenly over each muffin. -
Bake
Bake for 15–18 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. -
Cool and Serve
Allow the muffins to cool in the pan for 5–10 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.z
Notes
- Use frozen blueberries straight from the freezer to prevent bleeding into the batter.
- Homemade Bisquick mix can be made in advance and stored for quick baking.
- Add 1 tsp lemon zest to the batter for a bright citrusy twist.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer shelf life.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 12g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: bisquick blueberry muffins, blueberry muffins with streusel, easy muffin recipe, homemade bisquick muffins, blueberry streusel muffins, breakfast baking, frozen blueberry muffins, quick muffins, streusel topping, moist muffins