Berry Muffins
Submitted by Middy
Quick berry muffins made with Bisquick, plain yogurt, blueberries, and lemon zest. Golden tops, tender crumb, and just six ingredients. A shortcut breakfast that tastes homemade.
YIELD
12 servingsPREP
20 minCOOK
25 minREADY
45 minThese muffins are proof that a shortcut doesn’t have to taste like one.
Bisquick baking mix stands in for the usual flour-butter-leavener routine, and plain yogurt keeps the crumb moist and tangy.
Fold in a cup of fresh blueberries, top the batter with a sprinkle of sugar and grated lemon zest, and twenty-five minutes later you’ve got a dozen golden muffins with bright berry pockets in every bite.
They come together so fast you can pull them off on a weekday morning.
Chef Tips
- Fold the berries in gently with a rubber spatula. Overmixing breaks them down and turns the batter purple.
- The lemon zest and sugar topping isn’t just decoration. It gives the tops a fragrant, slightly crunchy finish.
- Swap blueberries for blackberries, raspberries, or a mix of all three for a different spin each time.
Ingredients
Directions
Preheat oven to 425 degrees F.
Grease a 12 muffin (2 ½") tin.
Combine mix and sweetener equivalent to ¼ cup sugar in bowl; add yogurt.
Add egg; beat with fork until well combined.
Fold berries gently into batter with rubber spatula; place about ¼ cup batter into each muffin cup.
Combine lemon peel and remaining sweetener and mix well.
Sprinkle over batter; bake until golden brown (20 to 25 minutes).
Serve hot.
Yields 12 muffins.
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