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 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!
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!
Prefer to make your muffins from scratch? Follow along with my How To Make your own Bisquick Mix recipe!
WHAT IS THE SECRET TO MAKING MOIST MUFFINS WITH BISQUICK?
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.
HOW TO MAKE BERRY MUFFINS
Preheat the 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 a toothpick comes out clean.
Store in an airtight container. They also freeze really well!
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!
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:
- 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.
Don't have any Bisquick? Make your own!! It's SO EASY!!
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Amount Per Serving: Calories: 54Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 12mgCarbohydrates: 6gFiber: 0gSugar: 6gProtein: 1g
Nutrition isn't always accurate.
This recipe was originally posted on February 9, 2015. It has been updated to improve user experience and reshared on April 6, 2022.