Easy Berry Bisquick Muffins

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These light and fluffy Easy Berry Bisquick Muffins are unbelievably quick to come together. Dusted with sugar and full of berries, they compliment your morning and your favorite cuppa!

Bisquick Muffins

Bisquick muffins have a moist and fluffy center filled with various berries and a perfectly golden brown top. One of my favorite things about this already incredibly easy recipe is that frozen berries are best when added to the batter completely frozen. No thawing necessary!

Easy Berry Bisquick Muffins

The first time I made these muffins was back in 2015. My friend Toni was coming over for coffee after we dropped the kiddos off at school.  I didn’t want to just give her coffee, so I was looking for something quick I could toss together for breakfast.

I found a 1930’s Betty Crocker recipe online, used what I had on hand, and ta-dah! 

I had the Heart Healthy Bisquick on hand to use in pancakes and when I make the Copy Cat Red Lobster Cheddar Bay Biscuits and I always have a big bag of frozen mixed berries in the freezer for smoothies. Full of berries, light and fluffy, and dusted with some sugar.  Perfect with your favorite cuppa!

 

overhead of Homemade Bisquick Substitute

Prefer to make your muffins from scratch? Follow along with my How To Make your own Bisquick Mix recipe!

 

Inside of Muffins

WHAT IS THE SECRET TO MAKING MOIST MUFFINS WITH BISQUICK?

The addition of vegetable oil in these delightful muffins is the true secret to making them so light and fluffy. The consistency of most muffin batters should be similar to a less-sticky cookie batter, which will give the muffins a nice texture.
 
Most of the sweetness in this breakfast recipe comes from the addition of frozen berries. Omitting the sugar on top makes them even less sweet if preferred.
 
On the flip side, adding your own flavored sugars to dust on top is as easy as, well, this recipe! Check out my How to Flavor Sugars with Extract post to learn how.
 
 
Blueberries, strawberries, raspberries, and cherries were included in the frozen berry mix that I had on hand when whipping these muffins together. However, you can use any berries that you and your family enjoy the most. The most common singular berry used is blueberries. Just replace the frozen berry mix with frozen blueberries to get easy blueberry Bisquick muffins! Simple!
 
Spiced Glazed Muffins close up
Looking for other sweet breakfast treats? I love making Banana Spiced Crumb Muffins when I have a couple of ripe banana recipes to use.  Try my Spiced Glazed Muffins (pictured above)- they taste like little donuts!
 
Ingredients for berry muffins

INGREDIENTS FOR EASY BERRY MUFFINS

  • Bisquick: A pre-made baking mix made of flour, leavening, and salt. Makes baking quick and easy!
  • Egg: Adds structure, leavening, color, and flavor.
  • Milk: Keeps other ingredients mixed thoroughly and adds a creamy texture.
  • Sugar: Helps keep baked goods soft and moist.
  • Vegetable Oil: The secret ingredient that leaves these yummy breakfast muffins as moist as they are.
  • Frozen Mixed Berries: Cut large pieces of berries into smaller pieces. Do not thaw.

Find the complete measurements and instructions at the bottom, in the printable recipe card.

Muffin liners and berry mix

HOW TO MAKE BERRY MUFFINS

PREHEAT

Preheat the oven to 400 degrees, and line 12 muffins cups with liners.

 

FOLD

Combine all of the ingredients, except fruit, in a bowl.

 

When incorporated, gently fold in the fruit.

FILL

Combine all of the ingredients, except fruit, in a bowl. When incorporated, gently fold in the fruit.

Fill muffin cups about 2/3 full. Sprinkle with sugar.

Muffins in baking panBAKE

Bake for about 15-17 minutes, or until golden brown, and a toothpick comes out clean.

Store in an airtight container. They also freeze really well!

 

Berry Bisquick Muffins _ An Affair from the Heart

Love them? Pin them!

Don’t forget where you found this light and fluffy muffin recipe! Pin it to your favorite recipe board on Pinterest before you go!

 

Blueberry Streusel Dessert Pizza

OTHER Brunch & Breakfast RECIPES YOU WILL ENJOY

Whether you are hosting a brunch or just enjoying breakfast at home, I have so many options for you! You can find all of my breakfast and brunch recipes here, and here are some of my favorites I highlighted for you:

 
Berry Bisquick Muffins
 
Let’s bake some yummy Berry Bisquick Muffins!  M. logo An Affair from the Heart
Berry Bisquick Muffins
4.47 from 64 votes
Print Recipe

Easy Berry Bisquick Muffins

These light and fluffy Easy Berry Bisquick Muffins are unbelievably quick to come together. Dusted with sugar and full of berries, they compliment your morning and your favorite cuppa!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Cuisine: American
Keyword: bisquick muffins, blueberries, easy, Easy Berry Bisquick Muffins, how to make blueberry muffins, low sugar, mixed berries, muffin recipe, muffin recipes using bisquick, simple
Servings: 1 dozen muffins
Calories: 54kcal
Author: Michaela Kenkel

Ingredients

  • 2 cups Bisquick
  • 1 egg slightly beaten
  • 2/3 cup milk
  • 2 Tablespoons vegetable oil
  • 1/3 cup sugar + additional for sprinkling before baking
  • 1 cup frozen mixed berries mine had blueberries, strawberries, raspberries and cherries cut large pieces into smaller pieces - Do NOT Thaw

Instructions

  • Preheat oven to 400 degrees, and line 12 muffins cups with liners.
  • Combine all of the ingredients, except fruit, in a bowl. When incorporated, gently fold in the fruit.
  • Fill muffin cups about 2/3 full. Sprinkle with sugar.
  • Bake for about 15-17 minutes, or until golden brown, and toothpick comes out clean.

Notes

Don't have any Bisquick? Make your own!! It's SO EASY!!

Nutrition

Serving: 1g | Calories: 54kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 12mg | Sugar: 6g

This recipe was originally posted on February 9, 2015. It has been updated to improve user experience and reshared on April 6, 2022.

Easy Berry Bisquick Muffins

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16 Comments

  1. WOW! I admit that I’m not successful at baking, but these muffins are AMAZING! I used all frozen blueberries and my husband (who is picky at times) inhaled 3 before I ate 1. Never buying boxed muffin mixed again! Thank you!

  2. I doubled the recipe, added a bit of lemon juice and only used fresh blueberries (about 3 cups) . Made in loaf pans. Once semi-cooled turned them out of the pans and dusted heavily with powdered sugar. Super yummy! Added bake time (approximately 60 minutes but checked often) and tented with foil last 20 minutes

  3. I made these for a gluten-free friend using GF baking mix and they turned out great!! So flavorful and delish!

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