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Bisquick Blueberry Muffins with Crumb Topping

7/20/12


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
(Makes 12)

Muffins:

2 cups Bisquick
1/3 cup sugar
2 T vegetable oil
2/3 cup milk
1 egg
1 tsp vanilla
1 1/2 cups blueberries (fresh or frozen)

Crumb Topping:

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.


5 comments:

Linda said...

Beautiful muffins....saw these on instagram, and had to stop by for the recipe, yummy ... And I have all of the ingredients!

Anonymous said...

thanks for share.

Anonymous said...

If you coat your blueberrys with the bisquick it'll stop them from sinking and stirring colors...

Anonymous said...

So easy! And delicious
I coated my blueberries first with Bisquick! Perfect muffins!

Anonymous said...

Trying this with strawberries... looks amazing.

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