Baking - Bisquick Blueberry Muffins

Bisquick Blueberry Muffins

Notes/Details:

Lockstep and I both enjoy these Blueberry Muffins.  

Lockstep prefers soft/gooey/slightly undercooked qualities in baked goods (cookies, muffins).  So don't overbake!

prep - 5 min

bake - 13 - 18 min

*made this recipe - 3 or 4 times now

*shout out to jillian!  thanks for the baking cups!  i've been using them to make these delicious muffins.  they are awesome. :) 

Pros:

- a nice soft texture

- super easy to mix up

- super quick to mix up

Cons:

- only makes 9 muffins?  my muffin tins have 12 slots. it just looks a little off and leaves me wondering if the muffins are baking evenly in only 9 of the 12 slots.  i could try to spread out the batter to make 12 smaller muffins maybe, but i really like the top of the muffin which is usually better in larger-sized muffins (imo). http://en.wikipedia.org/wiki/Internet_slang

Link: (recipezaar) http://www.recipezaar.com/Bisquick-Blueberry-Muffins-117370

Ingredients:

2 cups Bisquick

1/3 cup sugar

2/3 cup milk

2 tablesppons vegetable oil

1 egg

3/4 cup frozen blueberries

Directions:

1. Heat oven to 400 degrees.
2. Grease muffin pan well.
3. Stir all ingredients except blueberries in medium bowl, just until moistened.   (I usually whisk together the dry ingredients in a big bowl.  Mix the wet ingredients in the glass liquid measuring cup I put the milk into.  Then make a well in the dry mixture bowl and pour wet mixture in.  Stir together 14 times, turning bowl on it's sides and moving it around to make sure I get it all combined.  (14 times = magic number from Alton Brown). 
4. Fold in berries.  (First, toss berries in some flour or bit of reserved dry mixture if I remembered to spoon out a bit.  Then just mix around in the batter.  Don't Overmix!  Just make sure to get the berries evenly distributed.)
5. Divide batter evenly in 9 muffin cups.  (using an ice cream scooper; a "disher" according to Alton Brown.  i've been practicing  this technique for a couple years now and i still never do it right so that it comes out evenly.  but hey, i kinda like it that way when i get a slight variety of done-ness/brown-ness/texture in the batch.  i usually prefer the imperfect ones.) 
6. Bake 13 to 18 minutes or until golden brown.
7. Cool slightly and remove from pan to wire rack. (debate here, not sure on the best strategy.  (unlike cookies - what i like to do is to  cool 2 minutes on pan then move to wire rack.)  for muffins and quick breads - just don't want them to get soggy. 

 Yield: 9 muffins