I was fortunate enough to get to visit Canada a few years back and while there treated to the loveliest vision – my first real live slice of blueberry pie. Until then, I had only seen it on magazine covers and photographs in books. Mama and I used to talk about how good it must be and how we’d like to try it sometime.
We can get blueberries here, of course, but they cost so dear that buying enough to make an entire pie is out of the question – at least I can’t bring myself to do it. So I had my piece of blueberry pie in Ottowa, sitting in a little diner where folks flipped back and forth between French and English as easily as drawing breath. I sat among them in pure blueberry bliss for every sacred bite. That was my first piece of blueberry pie and I haven’t had a single bite since ~sighs~ but it was delicious.
The world is getting smaller so rapidly that eventually blueberries will be more attainable in my neck of the woods. I’m sure someday I’ll be able to buy enough for a pie without having to mentally calculate my mortgage payment. For now, I can swing muffins thanks to frozen berries. If I were to buy enough fresh blueberries to make these muffins it would have cost me nearly eight dollars, but I picked up more than enough frozen ones for just $2.98 – and a lot less guilt.
So I am bringing you my guilt free blueberry muffins with a time saving twist – they’re made using a baking mix. I have a lot of rabbits in my hat that I pull out with the use of a baking mix, including some bar cookies that are out of this world, but you don’t always hear about using it to make muffins. I love these because they aren’t too sweet, very filling, and really make the perfect setting to complement juicy blueberries. They’re also awfully pretty. I hope you get to try them, to me they are almost as good as that piece of pie in Ottawa.
You’ll need: Sugar, Baking Mix, Milk, Egg, Vegetable Oil, and Blueberries.
Feel free to use your favorite berry to make this muffin. I want to try a berry medley I found in the freezer section of blueberries, raspberries, and blackberries!
Pour your blueberries in a small bowl.
Pour 1/4 cup of baking mix over them.
This will keep them from sinking down into the bottom of your muffins.
Pour remaining baking mix in a large mixing bowl.
We’re using a Pyrex bowl in a pattern called “New Dot”.
Ain’t it purty? There were four in the set, I have three. A yellow one, an orange one, and a blue one, in graduated sizes.
I need the green one to complete but the price of that one makes fresh blueberries look like penny candy.
Add in your egg, milk…
and vegetable oil..
and also your sugar.
Give that a good stir. It will be lumpy and that’s okay.
Sometimes we get lumpy, and that’s okay, too 🙂
Pour in your blueberries
baking mix and all.
Gently stir them in.
Spray a muffin pan with cooking spray.
Evenly spoon into each of twelve regular sized muffin cups. Bake at 400 for 15-20 minutes, or until lightly browned on top.
- 2¼ Cups Baking Mix (such as Pioneer Brand or Bisquick, etc)
- 1 heaping cup frozen blueberries (not thawed, can use fresh)
- 1 Cup milk
- ⅓ Cup sugar*
- 1 Egg
- 2 Tablespoons vegetable oil
- Spray a 12 cup muffin pan with cooking spray.
- In a small bowl, place blueberries. Pour ¼ cup of baking mix over them and stir. Set aside.
- In large bowl, place all other ingredients and stir until well mixed, but still lumpy. *Note: If you prefer a sweeter muffin, use ½ cup sugar.
- Pour in contents of blueberry bowl and gently stir. Spoon into muffin cups.
- Bake at 400 degrees for 15-20 minutes, or until lightly browned on top.
- When done, carefully remove from muffin pan and allow to cool.
If I keep a green bough in my heart, the singing bird will come.~old Chinese proverb