Bisquick Heart Smart Blueberry Muffins Recipes

BISQUICK BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Line 12 regular-size muffin cups with paper liners. Alternatively, you can grease the bottom of each cup with butter or vegetable oil.
• In a large bowl, mix together all ingredients (except for the blueberries), just until moistened.
• Gently fold in the blueberries. Divide the mixture evenly into 12 muffin cups.
• Bake for 13 to 18 minutes, or until golden brown.

BISQUICK BLUEBERRY MUFFINS

Steps:

• Heat oven to 400 degrees.
• Grease muffin pan well.
• Stir all ingredients except blueberries in medium bowl, just until moistened.
• Fold in berries.
• Divide batter evenly in 9 muffin cups.
• Bake 13 to 18 minutes or until golden brown.
• Cool slightly and remove from pan to wire rack.
• Yield: 9 muffins.

BLUEBERRY STREUSEL MUFFINS

Steps:

• Preheat the oven to 400℉ and line a 12-cup muffin pan with liners.
• Brown the butter by adding one-half of a cup to a large saucepan over medium heat. Stir constantly. The butter will ‌brown and turn a nice golden color. Continue stirring and remove from heat as soon as the butter browns. Place the browned butter into a medium bowl and set aside to cool for at least ten minutes.
• To prepare the topping, mix one-half cup of Bisquick, one-half teaspoon of cinnamon, and one-third cup of packed brown sugar in a medium-size mixing bowl. Add three tablespoons of melted butter and stir together until it becomes crumbly. Cover the bowl with plastic wrap and place in the fridge until ready to use.
• In a separate large bowl, beat together the browned butter and one cup of sugar. Slowly add two eggs, one at a time. Next, add one-half cup of milk, and one-half teaspoon each of vanilla, and almond extract. Mix until the wet ingredients are smooth and well combined. Slowly add two cups of Bisquick, mixing until just combined.Do not over mix.
• In a medium bowl, add two cups of blueberries and sprinkle two tablespoons of Bisquick over the top. Stir gently to coat the blueberries. (This will keep the blueberries from falling to the bottom of the muffins when baking.) Gently fold the blueberries into the muffin batter.
• Pour the batter evenly into the prepared muffin pan. Sprinkle the topping on top. Bake for twenty-five minutes or until a toothpick inserted into the middle of a muffin comes out clean. Allow muffins to cool in the pan before removing.

LOW-FAT BLUEBERRY SCONES (USING HEART HEALTHY BISQUICK MIX)

Steps:

• NOTE: I make these scones using the "Bisquick Heart Healthy" lower fat product, but the nutrition content stated is for Standard Bisquick.
• In a large bowl, gently toss Bisquick Mix, sugar and blueberries. If you have a fresh lemon, you can also add 1 t. lemon ZEST for a great flavor boost. Set aside dry mixture.
• In a 1 cup measure, whisk milk and egg together.
• Pour liquids into Bisquick bowl and use a fork to mix things together gently. Use a large cookie scoop to portion out 8 dollops of dough onto parchment paper.
• Use wet fingers to flatten each scone slightly.
• Bake 400 degrees for 10 minutes or until edges are browning.
• Glaze: Mix lemon juice with Confectioners Sugar to achieve a thin consistency. Drizzle over cooled scones.
• NOTE: Due to low fat content, these probably won't freeze very well, so make them and eat them!

SMALL BATCH LEMON BLUEBERRY MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 4 regular-size muffin cups; spray insides of paper baking cups with cooking spray.
• In small bowl, stir all ingredients except blueberries and 1 teaspoon sugar just until moistened. Stir in blueberries. Spoon batter into muffin cups. Sprinkle 1 teaspoon sugar over tops.
• Bake 12 to 13 minutes or until toothpick inserted in center comes out clean.

BLUEBERRY-OAT MUFFINS

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, mix milk, brown sugar, oil and egg. Stir in Bisquick mix and oats just until moistened. Fold in blueberries. Divide batter evenly among muffin cups.
• Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.