2 cups Bisquick mix
2/3 cup milk
1/3 cup sugar
2 Tablespoons vegetable oil
1 egg
1 cup fresh or frozen (thawed and drained) blueberries
Directions: Heat oven to 400 degrees. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups. Stir all ingredients except blueberries until moistened. Gently stir in blueberries. Spoon batter evenly among cups. Bake 13 to 18 minutes or until golden brown.
Lately, Dave has been craving blueberry muffins so I use this simple recipe for homemade blueberry muffins.
My notes: Mix just until dry ingredients are moistened. Over-mixing can cause tunnels and a tough texture in the muffins. Also, you can substitute raspberries or other berries for the blueberries or use a mixture of berries. This recipe makes 12 muffins.
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