BLUEBERRY MUFFINS BISQUICK RECIPES

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
• In large bowl, beat milk, oil and egg with fork or wire whisk until well mixed. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups; sprinkle each with 1/2 teaspoon coarse sugar.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.

Steps:

• In a mixing bowl beat egg and sugar until thick.
• In a separate bowl combine flour, baking powder, and salt.
• Alternately add flour and milk to the egg mixture. Beat after each addition until blended.
• Stir in melted butter.
• Fold in blueberries.
• Pour batter into a greased and floured 8-inch square baking pan. Sprinkle with 2 tablespoons of sugar.
• Cover and refrigerate overnight.
• Preheat oven to 350 degrees. Bake for 35 minutes or until top springs back when lightly touched.
• While still hot, brush the top with the remaining butter. Cool before cutting.
• *** NOTE *** When making muffins with this recipe I bake them about 18-20 minutes. Check oven to be sure that they spring back before removing.