Easy bisquick blueberry chocolate chip muffins with frozen berries and semisweet chocolate chips makes easy, moist, fluffy, delicious blueberry muffins perfect for breakfast, brunch or snack.
You can make this recipe eggless too but I have found that using the egg actually gives the muffins a better texture so it won’t crumble easily.
If you decide to make this eggless, you may replace the egg with ¼ cup greek yogurt.
I have use blueberries and semisweet chocolate chips to make the muffins, but if you wish to skip the chocolate chips you can do that to make more simple blueberry muffins without chocolate chips. You may also make easy chocolate chip muffins this way without adding blueberries if you want to just make chocolate chip muffins.
More easy, delicious muffins for breakfast or snack include chocolate banana mini muffins with chocolate chips, cinnamon applesauce mini muffins, pumpkin banana chocolate chip muffins, 3 ingredient pumpkin muffins, leftover cranberry sauce muffins, egg and cheese muffins and more!
Bisquick Baking Mix For Making Muffins
Bisquick baking mix is very convenient to use in a hurry and can be used to make delicious pancakes, muffins, cookies, cobblers and more!
Using bisquick all purpose baking mix to make the muffin batter makes it super easy to make these blueberry chocolate chip muffins, that are fluffy, moist and soft!
I used two 5.5 oz individual packages of bisquick mix in this recipe, so there is a total of 11 oz bisquick mix which is equivalent to 1.375 cups. You may just use an approximate amount of 1.5 cups of bisquick flour as well, in case the batter is too thick for muffins and if it is difficult to mix in blueberries or chocolate chips, just add a little more milk (1 tablespoon at a time), and mix well to combine to make the perfect muffin batter.
If you have bisquick all purpose baking mix, do use them to make these delicious blueberry chocolate chip muffins following this easy recipe!
Bisquick Recipes:
chocolate pancakes with bisquick
mixed berry cobbler with bisquick
Frozen Blueberries Vs Fresh Blueberries To Make Muffins
There are few things to keep in mind whether you decide to use frozen berries or fresh berries.
Adding frozen berries (like I did in this recipe) is much easier but the juice of the frozen berries may quick mix with the muffin batter giving the muffins a purple tint.
I like the color it adds to the muffins so I do not mind adding the frozen berries.
If you do not want the purple color for your muffins, you might gently stir in the frozen blueberries instead of stirring well or you can use fresh berries.
When you use fresh blueberries, the color usually doesn’t change because the fresh berries hold up well.
Also, another thing with making blueberry muffins is that the blueberries can sink to the bottom of the muffins making it difficult to pop out of the muffin tray, and also they may tend to break.
To avoid this, it is important you coat the blueberries with cornstarch or little flour as mentioned in the recipe.
Easy Blueberry Recipes Using Fresh Or Frozen Blueberries:
blueberry banana smoothie without yogurt
blueberry sauce for cheesecakes and pancakes (blueberry compote)
blueberry peanut butter chocolate smoothie
So here is how you can make easy, simple and delicious bisquick blueberry chocolate chip muffins.
How To Make Bisquick Blueberry Chocolate Chip Muffins?
To make the bisquick blueberry chocolate chip muffins, we use the following ingredients.
ingredients
bisquick baking mix 11 oz (I used two 5.5 oz baking mix packages)
frozen blueberries 1 cup
semi sweet chocolate chips ¾ cup
sugar ¾ cup
vanilla extract ½ teaspoon
whole milk 1 cup
eggs 1 large
cornstarch 1 tablespoon
Step by step instructions
Preheat oven to 375 degree Fahrenheit.
Place the bisquick baking mix in a large bowl.
In a separate large bowl, beat the egg very well so the yolk and white is combined well.
Add sugar and vanilla extract to the egg mixture, mix very well to combine.
Also add the milk to egg sugar mixture and mix well to combine.
Slowly pour the egg milk sugar mixture to the dry bisquick flour mixture and mix well to combine the ingredients evenly. Make sure there is no dry flour left at the bottom of the bowl.
In a third bowl, combine the blueberries and cornstarch so the berries are coated with the cornstarch.
Add the prepared blueberries to the prepared muffin batter.
Also add the semisweet chocolate chips and gently mix in so the blueberries and chocolate chips are combined evenly in the batter.
To bake the muffins:
Fill the batter to about ¾th of the muffin cups. I used silicone muffin trays, if you are using regular ones, it is a good idea to use cupcake liners before adding the batter.
Place the muffin tray in the preheated oven and bake for about 30 minutes until a toothpick inserted at the centre of the muffins doesn’t have any flour sticking to it (you might notice liquid from blueberry and chocolate chips in it which is fine).
Once baked, immediately transfer the baking tray from the hot oven to avoid further baking.
Allow the muffins to cool down completely, and once the muffins are cooled enough, carefully take them out of the muffin tray and transfer to serving plates.
If you are using silicone muffin trays like I used in this recipe, you can pull them out easily but if you are using regular muffin trays, it is a good idea to use cupcake liners to make the job easier.
When you are using silicone trays, it is a good idea to pull them from the middle rather than the sides, to take them out easily without breaking since there are blueberries in the muffins.
Enjoy the delicious, moist and fluffy blueberry chocolate chip muffins with a cup of tea, coffee or milk!
Below you can get the recipe for bisquick blueberry chocolate chip muffins in detail.
Bisquick Blueberry Chocolate Chip Muffins With Frozen Berries
Ingredients
- 11 oz bisquick baking mix I used two 5.5 oz baking mix packages
- 1 cup frozen blueberries
- ¾ cup semi sweet chocolate chips
- ¾ cup sugar
- ½ teaspoon vanilla extract
- 1 cup whole milk
- 1 large eggs
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 375 degree Fahrenheit.
- Place the bisquick baking mix in a large bowl.
- In a separate large bowl, beat the egg very well so the yolk and white is combined well.
- Add sugar and vanilla extract to the egg mixture, mix very well to combine.
- Also add the milk to egg sugar mixture and mix well to combine.
- Slowly pour the egg milk sugar mixture to the dry bisquick flour mixture and mix well to combine the ingredients evenly. Make sure there is no dry flour left at the bottom of the bowl.
- In a third bowl, combine the blueberries and cornstarch so the berries are coated with the cornstarch.
- Add the prepared blueberries to the prepared muffin batter.
- Also add the semisweet chocolate chips and gently mix in so the blueberries and chocolate chips are combined evenly in the batter.
To bake the muffins:
- Fill the batter to about ¾th of the muffin cups. I used silicone muffin trays, if you are using regular ones, it is a good idea to use cupcake liners before adding the batter.
- Place the muffin tray in the preheated oven and bake for about 30 minutes until a toothpick inserted at the centre of the muffins doesn’t have any flour sticking to it (you might notice liquid from blueberry and chocolate chips in it which is fine).
- Once baked, immediately transfer the baking tray from the hot oven to avoid further baking.
- Allow the muffins to cool down completely, and once the muffins are cooled enough, carefully take them out of the muffin tray and transfer to serving plates. If you are using silicone muffin trays like I used in this recipe, you can pull them out easily but if you are using regular muffin trays, it is a good idea to use cupcake liners to make the job easier.
- When you are using silicone trays, it is a good idea to pull them from the middle rather than the sides, to take them out easily without breaking since there are blueberries in the muffins.
- Enjoy the delicious, moist and fluffy blueberry chocolate chip muffins with a cup of tea, coffee or milk!
Leave a Reply