HOW TO MAKE BLUEBERRY MUFFINS WITH BISQUICK RECIPES
BLUEBERRY MUFFINS RECIPE - BETTYCROCKER.COM
Homemade blueberry muffins burst with fresh flavor that store-bought can never duplicate—and it doesn’t take rocket science to make them great. Overmixing leads to peaked tops, tough interiors and dry muffins, so follow these simple steps and your muffins will be beautiful and delicious!
Provided by Betty Crocker Kitchens
Total Time 40 minutes
Prep Time 10 minutes
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 Muffin
SWEET MUFFINS RECIPE - BETTYCROCKER.COM
Love breads? Then enjoy these simple yet delicious muffins that are made using Original Bisquick® mix - baked and ready in just 30 minutes!
Provided by Betty Crocker Kitchens
Total Time 30 minutes
Prep Time 10 minutes
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray or line with paper baking cups. In medium bowl, beat milk, oil and egg with wire whisk or fork until blended. Stir in Bisquick mix and sugar just until moistened. Spoon batter into muffin cups.
- Bake 15 to 18 minutes or until golden brown.
Nutrition Facts : Calories 140 , CarbohydrateContent 19 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Muffin, SodiumContent 260 mg, SugarContent 7 g, TransFatContent 1 g
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