Blueberry-Blackberry Muffins

by Erin

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

2 eggs

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


  1. Preheat oven to 375 degrees. Grease a muffin pan and set aside.
  2. Combine biscuit mix and 3/4 cup sugar in a medium size bowl.
  3. In small bowl, combine eggs, Greek yogurt and vanilla.
  4. Stir egg mixture into dry ingredients until combined. Fold in berries.
  5. Fill muffin cups 3/4 the way full and sprinkle with coarse sugar.
  6. 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.

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[…] Blueberry-Blackberry Muffins […]

Jen @ Jen's Favorite Cookies June 26, 2012 - 11:24 am

There really is no end to the fantastic ways to use berries. I love the idea of pairing blueberries and blackberries together! Blackberries are my favorite!!

Dorothy @ Crazy for Crust June 25, 2012 - 8:15 pm


Casey June 25, 2012 - 3:45 pm

Yum!! These look and sound awesome-you can never go wrong with a good muffin recipe. I loved posting about your blog this month, your blog is really cute and super fun to read!! I had fun with everything this past month :-) Can’t wait to read more in the future!

Vicki @ WITK June 25, 2012 - 3:43 pm

I love bisquick :) It’s how boyfriend and I first started cooking “real” food back when I was in grad school! Great muffins, if only I had some bisquick!

Kathryn June 25, 2012 - 2:58 pm

Great combination of flavours; these muffins look so lovely and fluffy!

Jennie @themessybakerblog June 25, 2012 - 1:28 pm

Yummy! These muffins look amazing, and I love the berry combo. Thanks for sharing.

caralyn @ glutenfreehappytummy June 25, 2012 - 11:37 am

those muffins look so delicious! i love how you used both blue and black berries!

Sarah E. June 25, 2012 - 11:10 am

You are so sweet :) I think the sour cream muffins were a better choice over the ice cream ones. These ones are definitely way more fluffy and moist! I was really surprised when I made them too, because any recipe I’ve tried with Bisquick other than pancakes never turn out! Oh and the milkshakes are bombtastic!! :)


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