- 2 cups Bisquick
- 2/3 cup milk
- 1 tsp. vanilla extract
- 3/4 cup fresh or frozen blueberries
- 1/3 cup sugar
- 1/3 cup vegetable oil
- 1 large egg
Line muffun pan with paper liners or spray muffin tins with non-stick cooking spray. Be sure to cover all of the inside surface as well as apply over the top edge for easy removal.
Stir together all ingredients (except blueberries) until smooth. Gently fold in blueberries. Evenly dispense the batter into prepapred muffin tins. Fill about 2/3 to 3/4 full. Sprinkle muffin top with sugar (optional). Bake about 15 to 25 minutes, (depending on size of muffin tin) or until golden brown and top springs back when lightly touched.