Imagine biting into a warm, fluffy muffin that's so delicious, it makes your morning instantly magical. These homemade Bisquick muffins are about to revolutionize your breakfast routine, delivering bakery-quality treats right from your own kitchen in just 25 minutes! Whether you're a busy parent, a baking novice, or a breakfast enthusiast, this foolproof recipe will have you creating mouthwatering muffins that'll make everyone think you've secretly trained as a professional pastry chef.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups homemade Bisquick
- 1/2 cup sugar
- 1 cup milk
- 1/4 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 cup blueberries (optional)
Instructions
- Begin by preheating your oven to 400°F (200°C). This ensures that your muffins will bake evenly and rise properly.
- Prepare a muffin tin by greasing it with cooking spray or lining it with paper muffin liners. This will prevent the muffins from sticking and make for easy removal after baking.
- In a large mixing bowl, combine 2 cups of homemade Bisquick and 1/2 cup of sugar. Stir the dry ingredients together until they are well mixed.
- In a separate bowl, crack 2 eggs and whisk them until they are well beaten. Add in 1 cup of milk, 1/4 cup of vegetable oil, and 1 teaspoon of vanilla extract. Mix these wet ingredients together until they are fully combined.
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay. If you are adding blueberries, gently fold in 1 cup of fresh or frozen blueberries at this stage.
- Using a spoon or a scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. This allows room for the muffins to rise as they bake.
- Place the muffin tin in the preheated oven and bake for 15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your homemade muffins warm or at room temperature. They can be stored in an airtight container for a few days or frozen for longer storage.
Tips
- • Don't overmix the batter! Stir just until ingredients are combined to keep your muffins tender and light. • For extra flavor variety, swap blueberries with chocolate chips, raspberries, or chopped nuts. • Use room temperature eggs and milk for more consistent mixing and better texture. • Check muffins a few minutes early - oven temperatures can vary slightly. • Let muffins cool for a few minutes in the pan to help them set before removing. • For extra moisture, you can add a tablespoon of sour cream or Greek yogurt to the wet ingredients. • Store muffins in an airtight container to maintain freshness, and reheat briefly in the microwave for that just-baked taste.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 5g
Fat: 12g
Saturated Fat: g
Cholesterol: 40mg
