Bisquick Blueberry Muffins
Have you noticed that pancakes and muffins are basically the same? Both contain flour, leavening, egg, milk, sugar, and oil, and the warning: DON'T OVERMIX.
Since we have a ton of Bisquick pancake mix lying around the kitchen and I've been obsessed with blueberry jam muffins lately, I made a batch of Bisquick blueberry muffins. The batter uses Bisquick pancake mix in the place of flour, leavening, salt, and some of the oil.
So, what's the difference between these two types of muffins? From the outside, they look exactly the same, and honestly, I can't even tell them apart. The main difference lies in the crumb. Blueberry jam muffins from scratch have a yellow crumb and taste like cake while Bisquick blueberry muffins have a whiter crumb and taste like, well, pancakes.
Basically, if you happen to have pancake mix and jam lying around, give these Bisquick blueberry muffins a try. Instead of having to flip pancake after pancake, you could make these muffins for a super convenient and portable breakfast.
- 2 cups of Bisquick pancake mix
- 1 egg
- ⅔ cup of milk
- ⅓ cup of sugar
- 2 tablespoons of oil
- ¼ cup (12 teaspoons) of blueberry jam
- Preheat the oven to 400 degrees.
- Add the Bisquick pancake mix to a large bowl.
- In a separate medium bowl, beat the egg. Add the sugar, oil, and milk. Stir to combine.
- Pour the medium bowl with the wet ingredients into the large bowl with the dry ingredients. Stir gently to combine. Do not over-mix - lumps in the batter are okay.
- To make Bisquick blueberry muffins, line a muffin tin with liners. Divide the batter equally.
- Put a teaspoon of jam in the center of each muffin. Gently swirl the jam with the batter.
- Bake the muffins for 15-18 minutes.
- Bisquick pancake mix: Takes the place of all-purpose flour, baking powder, salt, and some oil. Ingredients are Enriched Flour Bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Partially Hydrogenated Soybean and/or Cottonseed Oil, Leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), Dextrose, Salt. Substituting any pancake mix should work. If you don't have any, you can make blueberry jam muffins from scratch.
- Egg: Adds structure, moistness, and richness. For a vegan option, you can substitute a flax egg or a chia egg. If you really don't have an egg, you can try adding some (~1/2 teaspoon) more baking powder.
- Milk: Adds moisture and makes the batter more liquid. Any sort of milk (almond, soy, cow) would work. You could substitute water in a pinch, but the Bisquick blueberry muffins may be less flavorful.
- Sugar: Sweetens the Bisquick blueberry muffins and improves the texture.
- Oil: Makes the muffins tender and moist. I used vegetable oil, which has no flavor. Any stronger flavored oil will affect the taste. Coconut oil will produce faintly coconut-flavored muffins. I do not suggest olive oil. Substituting melted butter would work.
- Blueberry jam: Adds fruity goodness. Any sort of jam works.
Step by Step Photos
Start by preheating the oven to 400 degrees.
Add the Bisquick pancake mix to a large bowl. This is faster than making muffins from scratch because you don't have to measure out flour, baking powder, and salt
The recipe says to add sugar to the wet ingredients so that the sugar can dissolve. I do this whenever my sugar is crystallized in chunks. Since my sugar was (surprisingly!) granulated, I added it to the dry ingredients.
In a separate medium bowl, beat the egg. Add the oil, milk, and sugar (if you haven't already added it). Stir to combine. If you have one, you should measure the wet ingredients using a 2-cup measuring cup.
Pour the medium bowl with the wet ingredients into the large bowl with the dry ingredients. Stir gently to combine. Do not over-mix - lumps in the batter are okay. If you overmix, your Bisquick blueberry muffins may be rubbery.
To make Bisquick blueberry muffins, line a muffin tin with liners. Divide the batter equally. Since there are no mix-ins in the batter, the muffins will be fairly small, and you only want to fill each liner about 1/2 full.
Put a teaspoon of jam in the center of each muffin. I use a measuring spoon to scoop out the jam and then use my finger to plop the jam onto each muffin.
Gently swirl the jam with the batter. I use a chopstick, and I stir the tops of each muffin a few times. I'm not really sure how to properly swirl things, so I stop when the purple blueberry jam is somewhat distributed.
Bake the muffins for 15-18 minutes. I forgot about them and took them out after 20 minutes. Oops. The Bisquick blueberry muffins tasted fine but were a bit browner around the edges.
Let cool for 10 minutes so the muffins won't be doughy. You can store Bisquick blueberry muffins in an airtight container in the fridge for a few days, or you can wrap and freeze the muffins for a few months.
You'll love this simple variation on pancakes for breakfast. How do you like your pancakes? My favorite pancakes are whole wheat banana pancakes with chocolate chips. There are whole grains and no syrup, so I guess they're healthy?
Questions, comments, complaints? Feel free to comment below, email me at firstname.lastname@example.org, or find me on social media.