Breads

Blueberry Muffins

  • 2 Cups Original Bisquick mix
  • 2/3 Cup Milk
  • 1/3 Cup Sugar
  • 2 Tbls. Vegetable oil
  • 1 Egg
  • 3/4 Cup Fresh or frozen blueberries

    • Heat oven to 400°. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.

    Stir all ingredients except blueberries just until moistened. Gently stir in blueberries (if frozen thaw them out and drain before using). Divide batter evenly amoung cups. Bake 13 to 18 minutes or until golden brown.

    Success Hint Mix just until dry ingredients are moistened. Overmixing causes tunnels and a tougher texture in the muffins.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Claudeen Wagoner of Brawley, CA. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!