Blueberry Muffins With Bisquick

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Blueberry muffins are one of those timeless treats that feel like a warm hug from the inside out. I found a way to make them even easier and a bit more exciting by using Bisquick, a handy baking mix that simplifies the process without sacrificing flavor or texture. This recipe is perfect for when you want a quick, delicious breakfast or snack with minimal fuss. Plus, I added a little twist—a touch of lemon zest and a streusel topping to elevate these classic blueberry muffins into a share-worthy delight you’ll want to save for later.

What You Need

For this recipe, Bisquick forms the foundation, bringing a light and fluffy texture to the muffins without the need for many separate ingredients. Along with Bisquick, fresh or frozen blueberries are a must to give that juicy burst of flavor in every bite.

To make it unique, I include some lemon zest that pairs beautifully with the blueberries, adding a fresh, zesty brightness that lifts the entire muffin flavor. A bit of sugar and milk provide moisture and sweetness, while a touch of vanilla brings a warm, aromatic undertone.

Finally, the streusel topping, made from a mix of brown sugar, cinnamon, and vegan butter, that crunchy cap makes these muffins irresistibly good.

Preparing The Ingredients

Start by measuring out the Bisquick mix into a mixing bowl. To that, add the sugar and lemon zest, mixing them gently. If you’re using frozen blueberries, make sure to thaw and drain them slightly to keep your batter from becoming too watery.

Next, stir in the milk and vanilla extract until everything just comes together—avoid over-mixing to keep those muffins light and tender. Gently fold in the blueberries, being careful not to break them up too much to prevent the batter from turning purple.

For the streusel topping, combine the brown sugar, cinnamon, and vegan butter until you get a crumbly texture. This will give the muffins a delightful crunch and an extra layer of flavor.

Tool Requirements

You don’t need much in terms of kitchen gadgets for this recipe. A medium mixing bowl will do for combining your wet and dry ingredients. A sturdy spoon or spatula is perfect for mixing and folding in the blueberries.

To portion your batter evenly and avoid mess, a standard ice cream scoop or large tablespoon works great. For baking, you’ll need a muffin tin with either paper liners or the ability to grease the cups to prevent sticking.

Lastly, a small bowl for making the streusel topping will keep things organized and make it easier to sprinkle on top.

Serving Suggestions

These blueberry muffins are fantastic on their own, but a few simple accompaniments can elevate the experience:

• Spread with vegan butter or a tangy cream cheese alternative.
• Serve warm with a drizzle of maple syrup for a sweet breakfast treat.
• Pair with a hot cup of coffee or your favorite plant-based milk latte.
• Add fresh fruit or a light fruit salad on the side for a balanced brunch.

Storage Tips

To keep your blueberry muffins fresh and tasty, follow these easy storage tips:

• Store muffins in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze muffins individually wrapped in plastic wrap, then place them in a freezer-safe bag for up to 2 months.
• To enjoy after freezing, thaw at room temperature or warm in the oven or microwave.

Blueberry Muffins With Bisquick

Discover the easiest way to whip up delicious Blueberry Muffin with Bisquick! This quick recipe combines fresh blueberries, zesty lemon, and a crunchy streusel topping for a fluffy muffin you’ll want to bake again and again. Perfect for a quick breakfast or sweet snack, these muffins come together in minutes and taste amazing. Save this recipe with its exciting twist and share it with fellow berry lovers everywhere!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Resting Time 10 minutes mins

Course Dessert

Cuisine American

Servings 8 muffins

Calories 160 kcal

Ingredients

  

1x2x3x

• 4 cups Bisquick mix
• 1/2 cup granulated sugar
• Zest of 1 lemon
• 1 cup unsweetened plant-based milk such as almond or oat
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries
• For the streusel:
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 3 tablespoons vegan butter cold and cubed

Get Recipe Ingredients

Instructions

 

• Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
• In a large bowl, mix the Bisquick, granulated sugar, and lemon zest.
• Add the plant-based milk and vanilla extract, stirring until just combined.
• Gently fold in the blueberries, careful not to overmix.
• For the streusel, combine brown sugar, cinnamon, and vegan butter; blend with fingers until crumbly.
• Divide the batter evenly into the muffin tin cups, sprinkle streusel generously on top.
• Bake for 20-25 minutes or until a toothpick inserted comes out clean.
• Allow muffins to cool for 5 minutes before removing them from the tin to cool on a wire rack.

Nutrition

Calories: 160kcalCarbohydrates: 24gProtein: 2.5gFat: 4.5g

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.