Desserts recipes
Blueberry Oat Muffins
2/3 cup milk
1/3 cup packed brown sugar
2 tablespoons vegetable oil
1 egg
2 cups Bisquick Original baking mix
1/2 cup quick-cooking oats
1 cup fresh or frozen blueberries

Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups. Mix milk, brown sugar, oil and egg in large bowl.

Stir in baking mix and oats lust until moistened. Fold in blueberries. Divide batter evenly among muffin cups. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan. 12 muffins.

Variation: For Cranberry Oat Muffins, use fresh, frozen or dried cranberries instead of the blueberries.

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