Bisquick Blueberry Muffins with Crumb Topping

Ever since I made this banana bread, I've been wanting to try out other recipes with Bisquick.  Sure, maybe it's cheating a little, but who cares?  Bisquick lends that familiar, somewhat sweet flavor AND IT'S EASY.  A word I'm more than comfortable with these days.  I found this recipe, adapted it ever so slightly by adding vanilla and more blueberries, and added the crumb topping from this recipe.  Easiest muffins you'll ever make.  And deeeee-licious.  Happy Weekend.

        

Bisquick Blueberry Muffins with Crumb Topping

(Makes 12)

Printable Recipe

Muffins:

2 cups Bisquick

1/3 cup sugar

2 T vegetable oil

2/3 cup milk

1 egg

1 tsp vanilla

1 1/2 cups blueberries (fresh or frozen)

Crumb Topping:

3/4 cup flour

2 T brown sugar

2 T granulated sugar

4 T unsalted butter, melted

1/4 tsp vanilla

Pinch of salt

Preheat oven to 375.  Combine all ingredients for crumb topping in small bowl with fork until it resembles a crumble.  Set aside.  

In a large bowl, combine Bisquick, sugar, vegetable oil, milk, egg and vanilla.  Stir with spoon until just combined (careful not to over mix).  Gently fold in blueberries.  Place in a paper-lined muffin tin, filling almost to the top.  

Spoon crumb topping on top of each.  Bake for 14-17 minutes, until an inserted toothpick comes out clean.