Bisquick Easy Blueberry Muffins with Granola Topping

This week. . .

I cut my dogs nails and then they bled like Mt. Saint Helens erupting for the first time.

I yelled at my husband for being sick.

And. . .
I told my family I didn’t know what was for dinner, and that I was going to sleep. At 7 pm, when they were LITERALLY starving. And . . . there was no food in the house.

Being a mom is hard.
And if I’m being honest, nobody gives me a pat on the back quite like I’d like them too.
Except my mom.
And that’s probably because nobody pats her on the back either.

So, when I feel like I need a pat on the back, I make these muffins.
Because , well. . . they are easy, and my family scarfs them down so quickly that no words need be spoken.
Their actions say it all.
I am a HERO.
An absolute marvel because I made a warm and delicious all-American pastry FOR THEM. . . in the wee hours of the morning.

Even though it only took 18 minutes.
They don’t need to know that.

Watch the video version here. . .or keep scrolling for the written version.


Recipe adapted from My mom and probably a billion other moms who choose Bisquick as their helper and maintainer of sanity. elephant

2 cups Original Bisquick™ mix
2/3 Oat Milk (any milk will do)
1/3 cup sugar
2 tablespoons vegetable oil
1 egg
1 cup fresh or frozen (thawed and drained) blueberries
*1/2 cup Granola, optional


1.Preheat the oven to 400 degrees.
2. Spray a non-stick 12 muffin tin with cooking spray. Set aside.
3. In a large mixing bowl combine, Bisquick, milk, sugar, and egg. Mix well insuring that everything is well incorporated and no lumps can be seen.
4. Fold in the frozen blueberries.
5. Pour batter into the tin, being careful to only fill each section half way full.

6. Sprinkle granola on the tops of each uncooked muffin.
7. Cook in the oven for 16 minutes or until golden brown and a toothpick inserted comes out clean.
8. Allow to cool on a baking rack for 10 minutes, enjoy!

Print Friendly, PDF & Email