blueberry-muffins

These blueberry muffins are nothin’ fancy, but they are absolutely delicious!  Some of the best dishes are simple and basic, no need for frills and twenty dollar ingredients.

This recipe is an adaptation of the Blueberry Muffin recipe found in the Bisquick Cookbook.

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Blueberry Muffins

Makes 12 muffins

  • 2 Cups Bisquick Baking Mix
  • 1 Egg
  • 2/3 Cups Milk
  • 1/3 Cup + 1 Tbsp sugar (and more for the tops)
  • 1 1/2 tsp cinnamon
  • 2 Tbsp Sour Cream
  • 1 Tbsp applesauce
  • 1 1/4 Cups fresh or frozen and thawed blueberries (or raspberries, strawberries, blackberries it’s your call)
  1. Mix dry ingredients together and then add in the wet ingredients, don’t add in the blueberries yet, blending well.
  2. Gently fold in the blueberries until they are evenly distributed throughout.
  3. Spray your muffin tins well with a baking spray with flour (I looove Pam for Baking)
  4. Using an ice cream scoop or larger spoon, spoon the batter into muffin tins about 3/4 full.  For an added yum sprinkle the tops of the muffins with sugar before putting them in the oven.
  5. Bake about 18 minutes in a 400 F oven, or until the tops are golden and the muffins spring back when touched.
  6. Cool a few minutes in the tins and then use a butter knife to gently go around the sides of the muffins to help loosen them and then cool them on a baking rack until ready to eat.

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These are a family favorite around here, the kids burn their mouths trying to devour them first, Nathan loves them with a bit of cinnamon butter and I enjoy them with apple butter or no butter at all.  The hot bursts of the blueberries, combined with the savory hint of cinnamon and crisp crunch of the sugar glazed top… these will be a hit in your house, too.

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I'm a deep-fried Southern belle, married to a cowboy boot wearin', Harley ridin’ Texan Prince Charming. I am the always proud and frequently exhausted mom to two 8th generation Texans My childhood was spent at my Granny's side learning to cook with cast iron, butter and that special southern ingredient -- love Today, I share my passion for food, family and photography with thousands of monthly readers on my blog, A Southern Fairytale. I love cute boots, my Canon camera, belly laughs with friends, the beach, my family and ellipses..."

9 Comments

  3. Thanks for hosting!

    I might just try this recipe with the frozen blackberries that I have in my freezer that I have been looking for some yummy recipe to use them in. 🙂

    Thanks for sharing! 🙂

    Reply

  5. I have been cooking with blueberries for the past six months. They are a great addition to any of the recipes I have used them. They add a good zing to the taste. I recently discovered a free blueberry book (with blueberry recipes). It is a good book and best of all it is free. It is called Blueberry Health Report. Here is a link if you are interested: http://www.traversebayfarms.com

    Reply

  6. The fam and I love love love the blueberries. I would love to try them, but I have my kids convinced that muffins come from a bag that you just add water and an egg to. Would I really want to show them a better muffin and ruin all that hard work???

    Reply

  8. I just can’t get over cinnamon butter. My two favorite things ever mushed together. Move over reeses!! And anything with sour cream mushed in becomes delicious so I have full confidence that these muffins rock. Oh, yeah, plus you made them. duh.

    Reply

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