Friday, July 20, 2012

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)

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.


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