You can find muffins in most supermarkets, bakeries, donut shops, and cafes. Recipes range from savory ingredients like corn, cheese, and spices to sweet ones like blueberry, chocolate chip, and banana. Although you may have difficulty selecting which ones to make; since they are very easy to prepare, baking a few of them will be a breeze, which I’m sure your family will enjoy.
Blueberry Streusel Muffins
- ½ cup butter
- 1 cup sugar
- 2 large eggs (room temperature)
- ½ cup milk
- ½ tbsp vanilla extract
- ½ tsp almond extract
- 2 cups Bisquick
- 2 cups blueberries (fresh or frozen)
- 2 tbsp Bisquick
- ½ cup Bisquick
- ½ tsp cinnamon
- ⅓ cup packed brown sugar
- 3 tbsp butter (melted)
- Preheat the oven to 400℉ and line a 12-cup muffin pan with liners.
- Brown the butter by adding one-half of a cup to a large saucepan over medium heat. Stir constantly. The butter will brown and turn a nice golden color. Continue stirring and remove from heat as soon as the butter browns. Place the browned butter into a medium bowl and set aside to cool for at least ten minutes.
- To prepare the topping, mix one-half cup of Bisquick, one-half teaspoon of cinnamon, and one-third cup of packed brown sugar in a medium-size mixing bowl. Add three tablespoons of melted butter and stir together until it becomes crumbly. Cover the bowl with plastic wrap and place in the fridge until ready to use.
- In a separate large bowl, beat together the browned butter and one cup of sugar. Slowly add two eggs, one at a time. Next, add one-half cup of milk, and one-half teaspoon each of vanilla, and almond extract. Mix until the wet ingredients are smooth and well combined. Slowly add two cups of Bisquick, mixing until just combined.Do not over mix.
- In a medium bowl, add two cups of blueberries and sprinkle two tablespoons of Bisquick over the top. Stir gently to coat the blueberries. (This will keep the blueberries from falling to the bottom of the muffins when baking.) Gently fold the blueberries into the muffin batter.
- Pour the batter evenly into the prepared muffin pan. Sprinkle the topping on top. Bake for twenty-five minutes or until a toothpick inserted into the middle of a muffin comes out clean. Allow muffins to cool in the pan before removing.
Blueberry Banana Bread Muffins
- 3 cups Bisquick
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ cup butter (softened)
- 1 cup granulated sugar
- ½ cup brown sugar
- 6 ripe bananas
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup fresh blueberries
- 1 cup walnuts (chopped and toasted) (place the walnuts on a foil-lined baking sheet and bake for five to ten minutes at 375℉)
- 4 tbsp granulated sugar
- Preheat the oven to 375℉ and line two twelve-cup muffin pans with liners
- In a large bowl, combine the three cups of Bisquick, and one-half teaspoon each of cinnamon and nutmeg. Set aside.
- In the bowl of a stand mixer, using a paddle attachment, cream one-half cup of butter with one cup of granulated sugar and one-half cup of brown sugar. Add in six ripe bananas and continue mixing for three minutes.
- Add two large eggs and two teaspoons of vanilla and mix until well combined.
- Stir the dry and wet ingredients together until incorporated without over mixing.
- Scoop the batter evenly into the muffin liners, and sprinkle with the toasted walnuts and some of the granulated sugar.
- Bake for twenty minutes or until the muffins become golden brown and a toothpick inserted in the middle comes out clean.
- Let the muffins cool down in the muffin tin before removing.
Blueberry Lemon Loaf Muffins
- 1 cup Greek yogurt
- 1 cup sugar
- 3 large eggs
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- ½ cup vegetable oil
- 1½ cups Bisquick
- 1½ cups blueberries (fresh or frozen)
- 1 tbsp Bisquick
- ⅓ cup lemon juice
- 1 tbsp granulated sugar
- 1 cup icing sugar
- ¼ cup lemon juice
- 1 tsp vanilla extract
- Preheat the oven to 350℉ degrees. Line a twelve-cup muffin pan with liners.
- In a large mixing bowl, whisk together the one cup of Greek yogurt, one cup of sugar, three large eggs, two tablespoons of lemon zest, one teaspoon of vanilla extract, and one-half cup of vegetable oil.
- Add one and one-half cups of Bisquick and mix until combined.
- In another small bowl, mix one and one-half cups of blueberries with one tablespoon of Bisquick. (This will prevent the blueberries from sinking to the bottom of the muffins). Gently fold the blueberries into the batter.
- Pour the batter into the prepared muffin pan and bake for twenty minutes or until a toothpick inserted into the center of a muffin comes out clean.
- While muffins are baking, prepare the lemon syrup by heating one-third cup of lemon juice and one tablespoon of granulated sugar in a small saucepan. Heat just until the sugar dissolves and set aside.
- Make the lemon glaze by whisking one cup of icing sugar, one-quarter cup of lemon juice, and one teaspoon of vanilla extract. Add a little milk if needed to thin the glaze out to a runny consistency.
- When the muffins are done, remove them from the oven and allow them to cool in the pan for about ten minutes. Transfer them to a baking rack positioned over a baking sheet. Poke holes in each muffin using a toothpick, then pour the lemon syrup all over them.
- Drizzle with the lemon glaze and serve.