Bisquick Blueberry Muffins
Blueberry Muffins
Bisquick Blueberry Muffins
1 egg
1 cup Bisquick baking mix
1/3 cup sugar
2/3 cup milk
2 tablespoons veg. oil
3/4 cup blueberries
Heat oven to 400 degrees. Grease bottom only of 12 medium size muffin cups
or line with paper baking cups. Beat eggs slightly in a medium bowl; stir
in remaining ingredients except blueberries just until moistened. Fold in
blueberries into batter. Divide batter evenly among muffin cups. Bake 15
to 18 minutes or until golden brown.
Blue Blueberry Muffins
Makes 1 dozen
This recipe is adapted from the original recipe in _Blueberry Muffin
Murder.
For the muffins:
1/2 cup butter or margarine
3/4 cup sugar
2 slightly beaten eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen blueberries
1/2 cup blueberry pie filling
2 cups plus 1 tablespoon flour
1/2 cup milk
For the crumb topping (I find this is enough for two batches-half can be
frozen for future use):
1/2 cup sugar
U cup flour
1/4 cup softened butter or margarine
Grease the bottoms only of 12 regular size (or 6 large) muffin
cups or use paper cupcake liners.
To make the crumb topping, combine the flour and sugar in a small bowl.
Cut in the softened butter until the mixture is crumbly. Set aside. If the
mixture is really sticky at this point, chill it in your freezer while you
prepare the muffin batter.
To make the muffins, melt the butter, then mix in the sugar. Add the
beaten eggs, baking powder and salt, and mix gently but well.
Put 1 tablespoon of the flour in a bowl or paper bag and add the
blueberries. Shake gently to coat. Add half of the remaining
flour to the butter mixture and stir it in with half the milk. Repeat with
the rest of the flour and milk. Stir in the blueberry pie filling. The
batter will turn blue. Gently fold in the flour- coated blueberries. Fill
the muffin cups three-quarters full and top each with crumb topping.
(Bake any leftover batter in a small, greased loaf pan.) Bake the muffins
for 20 to 30 minutes or until they are lightly browned and spring back
when you press gently on the center. (The small tea bread may take a
little longer.) Turn the muffins out of the pans onto a wire rack to cool.
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