One of the homemade recipes that I’ve shared here that I always keep on hand in my pantry is my homemade version of Bisquick. It’s a simple and frugal mixture of flour, baking powder, salt and shortening. Because I always have a canister of my homemade Bisquick in my pantry, I’ve been looking for a few more ways to keep putting it to good use and hopefully make the job of baking go a little faster sometimes too.
A couple weeks ago I shared a peanut butter chocolate chip cookie recipe that I like that stirs together quickly using a base of two cups of homemade Bisquick. Today I thought I would share an easy recipe for blueberry muffins that also uses two cups of Bisquick as the base and makes a very tasty batch of muffins too!
I can mix these muffins together pretty quickly on a busy day, especially if I’m not being too finicky about some of the smaller ingredients. The half teaspoon of cinnamon in the mixture can just be a quick sprinkle of cinnamon to save time, and the teaspoon of vanilla can just be a quick splash. And even though I’m usually a person who almost always uses dry measuring cups for the dry ingredients and a liquid measuring cup for any liquid ingredients, on this recipe I just use my 2/3 dry cup measure for both the sugar and the milk to make things quick and easy – and it’s all good!
In fact by the time I got around to taking the picture for this blog post – there were only four muffins left. 🙂
Here’s how to do it:
Bisquick Blueberry Muffins
- 2 cups Bisquick (I always use my homemade Bisquick)
- 2/3 cup Sugar
- 1/2 teaspoon Cinnamon
- 2/3 cup Milk
- 2 tablespoons Vegetable Oil
- 1 teaspoon Vanilla
- 1 Egg
- 1 cup Blueberries
In a medium sized mixing bowl mix together the Bisquick, sugar, and cinnamon. Add the milk, vegetable oil, vanilla, and the egg and mix just until everything is moistened. It’s OK if the batter is a little lumpy. Add the cup of blueberries and fold in to distribute the blueberries in the batter.
Grease the sections of a muffin tin, or use the paper muffin tin liners. Spoon some of the batter into each section of the muffin tin, filling the sections about 3/4 full. I’m able to make a dozen muffins with this recipe.
Bake at 400 degrees for 18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.