For The Secret Recipe Club this month I had Fantastical Sharing of Recipes. In addition to many great recipes, there are also three”non-recipe” posts a week: “Sunday Social” a sharing of bookmarked recipes, “Oh, How Pinteresting Wednesday” is recipes found on Pinterest, and “Tasty Thursday” is a weekly link party – feel free to add a recipe.
But back to the recipes. After being very intrigued by the chocolate chip ice cream muffins (which only require three ingredients!), I decided on the sour cream blueberry-blackberry muffins. But instead of sour cream I used my favorite substitution – Greek yogurt.
I have never made muffins with Bisquick before but I was very impressed by how fluffy and soft they turned out. I am sure the berries and yogurt helped out in those areas. And the coarse sugar on top was a nice touch. I wonder hat other kinds of muffins concoctions I could also make using Bisquick?
I would also love to try the blueberry cheesecake milkshake recipe.
Makes 12 muffins
2 cups biscuit/baking mix
3/4 cup sugar
1 cup nonfat plain Greek yogurt (I used 0% plain Chobani)
1 tsp vanilla extract
1/2 cup fresh or frozen blueberries
1/2 cup fresh or frozen blackberries
2 Tbsp coarse sugar
- Preheat oven to 375 degrees. Grease a muffin pan and set aside.
- Combine biscuit mix and 3/4 cup sugar in a medium size bowl.
- In small bowl, combine eggs, Greek yogurt and vanilla.
- Stir egg mixture into dry ingredients until combined. Fold in berries.
- Fill muffin cups 3/4 the way full and sprinkle with coarse sugar.
- Bake at 375 degrees for 20 to 25 minutes. Cool for 5 minutes in pan before removing to a wire rack.
Source: Adapted slightly from Fantastical Sharing of Recipes.