A delicious Blueberry Puff Muffin recipe that uses Bisquick and Pancake Mix! Super moist and packed with blueberry flavor.
I love the smell of blueberries while they are baking. Blueberries are probably one of my favorite fruits to bake with. And I especially like making blueberry muffins and these Blueberry Puff Muffins are no different.
With so many blueberry muffin recipes out there, why post yet another? Well, you will need to read on to find out why.
This wonderful blueberry puff muffin recipe does not use any flour. None. Instead, it uses a combination of Bisquick and Multi-Grain Pancake Mix.
I always have Bisquick in my pantry but not multi-grain pancake mix. Luckily my local grocery store had some available in those bulk bins.
The result is a blueberry muffin that is light and fluffy and super moist. It’s amazing what happens to the consistency when combining Bisquick and Pancake Mix.
I realize that Multi-Grain Pancake Mix may be hard to find, so next time I make this recipe I am going to use regular pancake mix to see if there is a difference in taste.
If you decide to use regular pancake mix, please let us know how they turn out in the comments below. If you prefer a more traditional blueberry muffin recipe, make sure you check out my other Blueberry Muffin recipe.
How do I make these Blueberry Puff Muffins?
1- In a mixing bowl, combine the Bisquick and pancake mix, set aside.
2- In a large mixing bowl, mix eggs, milk, sugar, and butter. Add to the dry mix. Gently fold in blueberries.
3- Fill greased muffin cups 3/4 full. Bake for 15 or until the tops are golden brown and a toothpick comes out clean.
4- Let muffins sit in the pan until slightly cooled before removing to a wire rack to completely cool.
Blueberry Puff Muffins
- 1 Cup Bisquick
- 1 Cup multi-grain pancake mix
- 2 Egg(s) Beaten
- 2/3 Cup Milk
- 1/3 Cup White Sugar
- 2 Tbsp Unsalted Butter Melted
- 1 Cup Fresh Blueberries
how to make this recipe
- Preheat oven to 400F.
- In a mixing bowl, combine the bisquick and pancake mix, set aside.
- In a large mixing bowl, mix eggs, milk, sugar and butter. Add to the dry mix. Gently fold in blueberries.
- Fill greased muffin cups 3/4 full. Bake for 15 or until the tops are golden brown and a toothpick comes out clean.
- Let muffins sit in pan until slightly cooled before removing to a wire rack to completely cool.
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.