I think this is the recipe you're looking for. Got it from Karen Stanphill.
2 C Bisquick
1 container of Vanilla Yogurt - 6 to 8 oz.
1/4 c. sugar
1 C Blueberries (whole)
Preheat oven to 400 degrees. Mix together Bisquick, sugar, yogurt and egg. Fold in blueberries and fill pre-lined muffin cups. Use fresh bisquick. These muffins should rise very well. Bake for 20-25 minutes until brown on top. They're the best I've ever had. I still remember Karen bringing them over the morning after moving in the new house.
I have a recipe for oatmeal blueberry muffins that we all love. It has cornmeal in it, healthy but yummy. No yogurt. Is anyone interested?
I hope that this is the recipe you are looking for:
2 C. Bisquick (do not use low fat)
3/4 C. sugar
An additional 2 Tbsp. sugar
1 C. vanilla yogurt (or sour cream)
1 C. blueberries (fresh or frozen)
In a bowl, combine the Bisquick and 3/4 cup sugar. In another bowl, combine the eggs and yogurt; stir into
the dry ingredients just until combined. Fold in blueberries. Fill 12 greased muffin cups three-fourths full.
Sprinkle tops with the 2 tablespoons of sugar. Bake at 375 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
BLUEBERRY YOGURT MUFFINS
Printed from COOKS.COM
2 c. all purpose flour
1/3 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 c. unsweetened orange juice
2 tbsp. vegetable oil
1 tsp. vanilla extract
1 (8 oz.) carton vanilla low fat yogurt
1 c. fresh or frozen blueberries
Vegetable cooking spray
1 tbsp. sugar
Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine orange juice and next 4 ingredients. Add to dry ingredients, stirring just until moistened. Gently fold in blueberries.
Coat muffin pan with cooking spray and divide batter among 12 muffin cups. Sprinkle with sugar.
Bake at 400 degrees for 18 minutes or until golden brown.
How is this recipe???
Bisquick Blueberry Muffins
Yield: 12 muffins
Ready In 30 minutes
2 cups Bisquick
1/3 cup sugar
2/3 cups milk
2 tablespoons vegetable oil vegetable
3/4 cups blueberries fresh or frozen, thawed, drained
Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups or line with paper baking cups. Beat eggs slightly in medium bowl; stir in remaining ingredients except blueberries just until moistened. Fold blueberries into batter. Divide batter evenly among cups. Bake 15-18 minutes or until golden brown.
Hi Linda! This is the closest I could come to your recipe request on the Betty Crocker/Bisquick Recipes site. I hope it's the one or at least close :)
http://www.bettycrocker.com/recipes ... ID=38780&Source=SearchResultPage
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