Posted by: Debra LaValley | August 8, 2017

August 8, 2017


Fresh Blueberry Muffins

For the past two weeks, my mom, Aunt Mary Jane and I were at Newfound Lake. We rented a camp at Belmore Court again. It was lovely. The blueberry bushes on site were bursting with ripe blueberries so we picked enough to make fresh blueberry muffins twice and blueberry pancakes.

My mom made them using a Bisquick recipe. We used the Heart Healthy Bisquick and skim milk. They were delicious – especially the first batch where there was only about 2 hours between picking and eating a blueberry muffin. EXTRA Fresh!

Here is the recipe my mom used:

1 egg
1 cup Bisquick (she added a little bit more)
1/3 cup sugar
2/3 cup milk
2 tablespoons vegetable oil
3/4 cup of blueberries (I think she used about a cup)

Beat egg slightly and stir in remaining ingredients. Fold in blueberries into the batter.

Heat oven to 400 degrees. Line muffin tin with paper baking cups or grease bottom of tin. Bake 15 to 18 minutes or until golden brown.



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