Create delicious homemade Bisquick blueberry muffins with fresh, blueberries and a delightful streusel topping.
Blueberry Bisquick muffins with steusel topping are perfect for breakfast, or anytime you crave an easy-to-make sweet treat.
Note: This post may contain affiliate links for your convenience. If you make a purchase, this site may receive a small commission at no additional cost to you. You can read my full disclosure policy here.
As much as I adore muffins from a local bakery, there’s something truly special about making them at home.
Not only can you control your own ingredients, but homemade muffins are a fraction of the cost of muffins from a bakery or grocery store.
Now, I don’t know about you, but I’m all about quick and easy recipes, especially when it comes to breakfast.
These blueberry Bisquick muffins, made with a trusty baking mix, are a game-changer on those busy mornings when you need a homemade breakfast without the hassle.
But don’t be fooled by their simplicity!
These muffins are bursting with the goodness of juicy blueberries, and have a delightful streusel topping that adds the perfect touch of sweetness and texture.
They are every bit as good as my To Die For Blueberry Muffins, but made with less measuring and work.
And similar to my homemade blueberry biscuits, you know exactly what goes into each treat.
Plus, the convenience of baking mix makes these moist blueberry muffins s a breeze to put together.
More Bisquick Baked Goods:
- Bisquick Banana Muffins
- Bisquick Applesauce Muffins
- Bisquick Muffins with Chocolate Chips
- Bisquick Sugar Cookies
- Bisquick Peanut Butter Cookies
- Bisquick Chocolate Chip Cookies
- Easy Bisquick Sweet Potato Muffins
Enjoy Blueberry Bisquick Muffins with Streusel Topping Year-Round
There is no denying that these blueberry muffins made with Bisquick are as good as (or better than!) the muffins from your favorite bakery.
They are easily made at a fraction of the cost using fresh ingredients.
Speaking of fresh ingredients, there’s no better way to take advantage of the season than by incorporating freshly picked blueberries into your baking.
I have a soft spot for blueberry picking, and these muffins are the perfect canvas for those plump, juicy berries.
The taste of summer bursts through every bite, and it’s an absolute delight to know that those blueberries went from the bush to my muffin tin.
You can also freeze blueberries to enjoy year-round (or pick up a bag from the store if you don’t pick your own).
Muffins made with frozen berries can sometimes have more of a purple tint to them, but they’ll still have the fruity flavors of blueberry that makes them delicious.
So, whether you’re munching on them in the warmth of summer or savoring a taste of sunshine during the colder months, these homemade Blueberry Bisquick Muffins are a delightful treat you can savor whenever your heart desires.
How to Make this Bisquick Blueberry Muffins Recipe
It’s really easy to make these delightful muffins.
Ingredients You’ll Need:
For the Muffins:
- Bisquick Baking Mix
- Granulated Sugar
- Sour Cream
- Vanilla Extract
- Vegetable Oil
- Fresh Blueberries
For the Streusel Topping:
- White sugar
- All-purpose Flour
- Vegetable Oil
How to Make It:
(Full printable recipe card is available below)
Mix the dry ingredients. First, in the large bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a spatula if mixing by hand), you’ll add Bisquick mix and sugar.
Stir or mix on low speed to combine.
Add the wet ingredients. Next, you’ll add egg, sour cream, milk, vanilla extract, and vegetable oil. Mix on medium speed (or stir by hand) just until incorporated.
Add the blueberries. Next, you’ll add fresh blueberries, mixing by hand to incorporate.
Divide batter out into prepared pan, scoping it into 12 muffin wells.
Prepare the streusel topping. Next, you’ll prepare the streusel topping by adding sugar and flour to a small bowl. Stir to combine.
Add vegetable oil to the bowl, mixing with a spoon or your fingers until the mixture is the consistency of wet sand.
Top the muffins. Next, you’ll sprinkle the streusel topping over the tops of the batter in each muffin well.
Bake and serve. Last, you’ll bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
Let them cool slightly before enjoying your delicious, fluffy muffins for breakfast alongside a hot cup of coffee or tea.
Notes and Adaptations:
- Although the streusel topping is optional, I love how it adds the right amount of sweetness and hint of crunch that it brings. It’s an easy recipe for streusel that adds a lot, in my opinion!
- Feel free to substitute frozen blueberries for fresh if that’s what you have on hand.
- If you don’t have sour cream on hand, I’d recommend using plain Greek yogurt instead.
- Leftovers can be stored in an airtight container at room temperature for 2-4 days.
- For the Muffins:
- 2 cups Bisquick baking mix
- 1/2 cup granulated sugar
- 1 egg
- 1/3 cup sour cream
- 1/2 cup milk
- 1 tsp vanilla extract
- 2 Tablespoons vegetable oil
- 1 1/4 cup fresh blueberries
- For the Streusel Topping:
- 4 Tablespoons granulated sugar
- 1 Tablespoon all-purpose flour
- 1 Tablespoon vegetable oil
- Preheat oven to 400F. Grease a 12-well muffin pan or line with muffin liners.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a spatula if mixing by hand), add Bisquick baking mix and sugar. Stir or mix on low speed to combine.
- Add egg, sour cream, milk, vanilla extract, and vegetable oil. Mix on medium speed (or stir by hand) just until incorporated.
- Add fresh blueberries, mixing by hand to incorporate.
- Scoop batter out into prepared pan, dividing among 12 muffin wells.
- Prepare the streusel topping by adding sugar and flour to a small mixing bowl. Stir to combine.
- Add vegetable oil to the bowl, mixing with a spoon or your fingers until the mixture is the consistency of wet sand.
- Sprinkle the streusel topping over the tops of the batter in each muffin well.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Although the streusel topping is optional, I love the added sweetness and hint of crunch that it brings.
- Feel free to substitute frozen blueberries for fresh if that's what you have on hand.
- If you don't have sour cream on hand, I'd recommend using plain Greek yogurt instead.
Amount Per Serving: Calories: 200Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 20mgSodium: 270mgCarbohydrates: 29gFiber: 1gSugar: 17gProtein: 3g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Check out these other amazing recipes to make with pancake mix to simplify your day!
Be sure to save this recipe to your breakfast board on Pinterest!
Get the Instant Pot Meal Plan Jumpstart
Join the free community and you'll learn simple ways to easily create tasty food for your family, as well as immediate access to the FREE Instant Pot Meal Plan Jumpstart to help you get a tasty dinner on the table in a flash!
"Thanks for sharing your knowledge and experience in such a friendly and delightful way!!! So far, I'm very impressed with the results...thanks again for your guidance into this new realm of cooking!" -Margaret
Enter my free resource library for my latest printables and resources! Password is 'IHEARTMARGIN' -- please copy and paste that in at the link above. Thanks for being a subscriber!!