Go Back
+ servings

Sweet Berry Muffins

These moist and delicious muffins are made easy with Bisquick baking mix.
Course Bread, Breakfast
Keyword Bisquick, mixed berry preserves
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 dozen
Author Lynn / Turnips 2 Tangerines


  • 2 cups biscuit/baking mix Bisquick
  • 2 tablespoons sugar
  • 1/4 cup cold butter
  • 2/3 cup milk
  • 1/4 cup mixed berry superfruit spread
  • 1/2 cup confectioners' sugar
  • 2 tablespoons milk
  • 1/4 teaspoon lemon extract


  • In a bowl, combine biscuit mix and sugar. Cut in cold butter until the mixture resembles coarse crumbs. Stir in milk just until moistened. (Batter will be thick) Spoon about 1 tablespoon of batter into 12-paper lined muffins cups. Top with 1 teaspoon of jam, jelly, preserves. Spoon the remaining batter, about 1 tablespoon each, over jam. 
  • Bake at 425 degrees for 12-14 minutes or until lightly browned. Cool in pan for 5 minutes. Meanwhile make glaze. In a small bowl, combine confectioners' sugar, milk and lemon extract until smooth. Remove muffins to wire rack. Drizzle with glaze.


*For this recipe we used, Organic Superfruit Spread that we purchased at Aldi.
This superfruit spread includes: Morello Cherries, Red Grapes, Blueberry and Pomegranate.