Easy Berry Bisquick Muffins
A couple of weeks ago, my friend Toni came over for coffee after we had both dropped the kiddos off at school. I hadn’t spent any time with her in a while and I was really looking forward to sitting and catching up with her. I didn’t want to just give her coffee, so I was looking for something quick I could throw together for breakfast.
These muffins came together so quickly. I have the Heart Healthy Bisquick on hand to use in pancakes and when I make the Copy Cat Red Lobster Cheddar Bay Biscuits. (yum!) and I always have a big bag of frozen mixed berries from Costco in the freezer for smoothies.
I slightly adapted a 1930’s Betty Crocker recipe I found online and BAM! Muffins! 🙂
Full of berries, light and fluffy, and dusted with some sugar. Perfect with your favorite cuppa!
The kids and hubby polished off the rest after school!
- 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
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.
Amount Per Serving: Calories: 148 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 17mg Sodium: 270mg Carbohydrates: 21g Fiber: 1g Sugar: 9g Protein: 3g
A good muffin recipe is always great to have. I love to make these Banana Spiced Crumb Muffins when I have a couple of ripe banana recipes to use. Another one I adore, Spiced Glazed Muffins. They taste like little donuts!