Blueberry-Blackberry Muffins

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.

BLUEBERRY-BLACKBERRY MUFFINS

Makes 12 muffins

Ingredients:

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

Directions:

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.