Ever since I made this banana bread, I've been wanting to try out other recipes with Bisquick. Sure, maybe it's cheating a little, but who cares? Bisquick lends that familiar, somewhat sweet flavor AND IT'S EASY. A word I'm more than comfortable with these days. I found this recipe, adapted it ever so slightly by adding vanilla and more blueberries, and added the crumb topping from this recipe. Easiest muffins you'll ever make. And deeeee-licious. Happy Weekend.
Bisquick Blueberry Muffins with Crumb Topping
2 cups Bisquick
1/3 cup sugar
2 T vegetable oil
2/3 cup milk
1 tsp vanilla
1 1/2 cups blueberries (fresh or frozen)
3/4 cup flour
2 T brown sugar
2 T granulated sugar
4 T unsalted butter, melted
1/4 tsp vanilla
Pinch of salt
Preheat oven to 375. Combine all ingredients for crumb topping in small bowl with fork until it resembles a crumble. Set aside.
In a large bowl, combine Bisquick, sugar, vegetable oil, milk, egg and vanilla. Stir with spoon until just combined (careful not to over mix). Gently fold in blueberries. Place in a paper-lined muffin tin, filling almost to the top.
Spoon crumb topping on top of each. Bake for 14-17 minutes, until an inserted toothpick comes out clean.