Brunch

Light and Fluffy Blueberry Muffins is for Breakfast.

Light and Fluffy Blueberry Muffins takes several minutes to prepare.

Light and Fluffy Blueberry Muffins takes several minutes to cook.

Light and Fluffy Blueberry Muffins makes 12 servings.

The ingredients for Light and Fluffy Blueberry Muffins are:

1 large egg, beaten
2 cups Bisquick baking mix
1/3 c. sugar
2/3 c. milk
1 cup of frozen or fresh blueberries
Pam

Here is how you make Light and Fluffy Blueberry Muffins:

Beat large egg in mixing bowl. Add Bisquick, sugar and milk. Stir until mixed. Place a quarted paper towel in a shallow bowl. Measure out 1 cup of frozen blueberries into the bowl. Defrost in microwave using the quick minute button (or just microwave on high for one minute). Use another paper towel on top of blueberries to absorb the excess juice. Pour blueberries into mixture and stir. (I use a large fork for mixing all of the ingredients in). Only stir until blueberries are mixed in. Pam a muffin pan, I use one quick spray for each muffin cup. Use a large serving spoon to scoop mixture into pan. Bake at 375 degrees for 17-20 minutes or until slightly browned around edges. You can enjoy plain or with a small amount of butter. *The trick to light and fluffy is not adding any oil at all to the batter. It makes them much tastier than the Bisquick recipe and much healthier!Number of Servings: 12Recipe submitted by SparkPeople user XREDEEMED.

The nutritional information for Light and Fluffy Blueberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 113.8

• Total Fat: 1.9 g
• Cholesterol: 17.7 mg
• Sodium: 233.2 mg
• Total Carbs: 22.2 g
• Dietary Fiber: 0.3 g
• Protein: 2.6 g