37+ Delicious Gluten-Free Bisquick Blueberry Recipes You Need to Try

Are you looking for a way to make your gluten-free baking easier, tastier, and more versatile? Look no further than Bisquick – the iconic baking mix that’s not just for traditional recipes anymore.

Thanks to the convenience and reliability of gluten-free Bisquick, you can create a wide variety of blueberry-based dishes that are as delicious as they are easy to make.

Whether you’re craving sweet muffins, fluffy pancakes, decadent pies, or a refreshing smoothie, we’ve got you covered.

In this blog post, we’ll share over 37 gluten-free Bisquick blueberry recipes that will satisfy your sweet tooth and provide gluten-free alternatives to classic blueberry dishes.

Let’s dive into these irresistible recipes and explore how Bisquick can simplify your gluten-free baking adventures!

37+ Delicious Gluten-Free Bisquick Blueberry Recipes You Need to Try

ncorporating Bisquick into your gluten-free blueberry recipes opens up a world of delicious possibilities, from breakfast favorites to delightful desserts.

With over 37 recipes to choose from, there’s something for everyone—whether you’re new to gluten-free baking or a seasoned pro.

With Bisquick’s ease of use and versatility, you’ll find yourself creating everything from pancakes to pies, all with the burst of fresh blueberries you love.

Whether you’re baking for a special occasion or simply treating yourself, these recipes are sure to impress.

Don’t forget to experiment with your own variations, and enjoy the convenience of gluten-free Bisquick as your baking ally!

Gluten-Free Bisquick Blueberry Pancakes

These fluffy, gluten-free Bisquick blueberry pancakes are a delightful breakfast option that combines the convenience of Bisquick with fresh, juicy blueberries.

Whether you’re gluten-intolerant or simply craving a delicious stack of pancakes, these are sure to satisfy your morning cravings.

Perfectly soft and moist, they’re easy to make and guaranteed to bring a smile to your face.
Ingredients:

• 1 1/2 cups Gluten-Free Bisquick mix
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1 cup milk (or dairy-free milk)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup fresh or frozen blueberries
• 2 tablespoons melted butter (or oil for dairy-free)

Instructions:

1. In a large bowl, whisk together the Gluten-Free Bisquick mix, sugar, and baking powder.
2. In a separate bowl, whisk the eggs, milk, vanilla extract, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Gently fold in the blueberries.
5. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes on each side, until golden brown and cooked through.
7. Serve immediately with your favorite syrup, extra blueberries, or whipped cream.

These gluten-free Bisquick blueberry pancakes are a fantastic way to start your day on a sweet note.

They’re light, fluffy, and packed with bursts of fresh blueberry flavor.

The quick and simple preparation makes them perfect for busy mornings, and you can easily adjust the recipe to suit your dietary preferences.

Whether served for a special breakfast or just as a treat, they’re sure to become a household favorite.

Gluten-Free Bisquick Blueberry Muffins

These gluten-free Bisquick blueberry muffins are soft, moist, and bursting with sweet blueberries in every bite.

The quick prep time and simple ingredients make these muffins an excellent choice for breakfast, brunch, or a quick snack.

They offer the perfect balance of sweetness and tartness, making them a delightful treat for anyone with dietary restrictions or not.
Ingredients:

• 2 cups Gluten-Free Bisquick mix
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 cup milk (or dairy-free milk)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• 1/4 cup melted butter or oil
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, combine the Gluten-Free Bisquick mix, sugar, baking powder, and salt.
3. In a separate bowl, whisk the eggs, milk, vanilla extract, and melted butter.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gently fold in the blueberries, being careful not to crush them.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

These gluten-free Bisquick blueberry muffins are a perfect solution for anyone craving a quick, wholesome breakfast or snack.

The texture is light and tender, and the flavor of the blueberries really shines through.

Whether you’re packing them for a busy day ahead or enjoying them with your morning coffee, these muffins are sure to please.

Plus, they’re so simple to make, you can bake a fresh batch whenever you like!

Gluten-Free Bisquick Blueberry Coffee Cake

This gluten-free Bisquick blueberry coffee cake is a decadent, soft, and moist treat that’s perfect for breakfast, dessert, or any time you need a sweet snack.

The cake is studded with juicy blueberries and topped with a crumbly cinnamon streusel that provides the perfect balance of sweetness and spice.

It’s an easy-to-make dessert that will impress anyone at your next gathering or family brunch.
Ingredients:

• 2 cups Gluten-Free Bisquick mix
• 1/2 cup sugar
• 1/2 cup milk (or dairy-free milk)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• 1/4 cup melted butter or oil
• 1 teaspoon cinnamon
• 1/4 cup brown sugar (for streusel)
• 1/4 cup gluten-free oats (for streusel)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
2. In a large mixing bowl, whisk together the Gluten-Free Bisquick mix, sugar, and cinnamon.
3. In another bowl, combine the eggs, milk, vanilla extract, and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared baking pan and spread it out evenly.
7. In a small bowl, mix together the brown sugar, cinnamon, and gluten-free oats. Sprinkle this streusel mixture over the top of the batter.
8. Bake for 30-35 minutes or until a toothpick comes out clean from the center of the cake.
9. Let the coffee cake cool before slicing and serving.

This gluten-free Bisquick blueberry coffee cake is the ultimate treat for any occasion.

With its tender crumb, burst of fresh blueberries, and delightful streusel topping, it’s a guaranteed crowd-pleaser.

Whether served at brunch, for an afternoon snack, or even as a dessert, it’s a versatile recipe that will make everyone feel like they’re indulging in a special treat.

And best of all, it’s incredibly easy to make with just a few simple ingredients!

Gluten-Free Bisquick Blueberry Waffles

These gluten-free Bisquick blueberry waffles are light, crispy on the outside, and perfectly soft on the inside.

They are an easy, quick-to-make breakfast that can be enjoyed any time of the day.

The addition of blueberries gives them a burst of fruity flavor, making them a delicious and satisfying choice for gluten-free eaters.
Ingredients:

• 1 1/2 cups Gluten-Free Bisquick mix
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1 cup milk (or dairy-free milk)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup fresh or frozen blueberries
• 1/4 cup melted butter or oil

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large mixing bowl, whisk together the Gluten-Free Bisquick mix, sugar, and baking powder.
3. In another bowl, whisk the eggs, milk, vanilla extract, and melted butter until combined.
4. Pour the wet ingredients into the dry ingredients and stir until just mixed. Be careful not to overmix.
5. Gently fold in the blueberries.
6. Lightly grease the waffle iron with butter or cooking spray.
7. Pour the batter onto the waffle iron, using about 1/4 to 1/3 cup of batter per waffle, depending on the size of your waffle iron.
8. Close the waffle iron and cook according to the manufacturer’s directions, usually for about 3-4 minutes, until golden and crisp.
9. Serve immediately with syrup, extra blueberries, or whipped cream.

These gluten-free Bisquick blueberry waffles are a perfect weekend breakfast or brunch option that’s both easy and indulgent.

The waffles are crisp on the outside while remaining tender and fluffy inside.

The blueberries add a refreshing burst of flavor, making each bite delightful.

Serve them with your favorite toppings, and you’ve got a breakfast that everyone will enjoy, gluten-free or not!

Gluten-Free Bisquick Blueberry Crumble Bars

These gluten-free Bisquick blueberry crumble bars are a sweet and satisfying snack or dessert that’s perfect for any occasion.

With a buttery, crumbly topping and a sweet blueberry filling, these bars are a perfect combination of textures and flavors.

Easy to make and perfect for a picnic or packed lunch, these bars will quickly become a family favorite.
Ingredients:

• 2 cups Gluten-Free Bisquick mix
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup melted butter or oil
• 1 large egg
• 2 cups fresh or frozen blueberries
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. In a large bowl, combine the Gluten-Free Bisquick mix, sugar, salt, and cinnamon.
3. Stir in the melted butter and the egg until the mixture becomes a crumbly dough.
4. Press about two-thirds of the dough into the bottom of the prepared baking pan to form the base.
5. In a separate bowl, combine the blueberries, lemon juice, and cornstarch. Stir until the blueberries are coated evenly.
6. Pour the blueberry mixture over the dough base in the baking pan, spreading it out evenly.
7. Crumble the remaining dough mixture on top of the blueberries to create a crumbly topping.
8. Bake for 35-40 minutes, or until the top is golden brown and the filling is bubbly.
9. Allow the bars to cool before cutting into squares and serving.

These gluten-free Bisquick blueberry crumble bars are the perfect treat to satisfy any sweet tooth.

The combination of the buttery crumble topping and the juicy blueberry filling is irresistible.

They’re great for a grab-and-go breakfast or a delicious afternoon snack, and they also make a wonderful dessert to share with friends and family.

The recipe is simple to make, and the result is an indulgent yet gluten-free treat everyone will love.

Gluten-Free Bisquick Blueberry Scones

These gluten-free Bisquick blueberry scones are flaky, tender, and packed with sweet blueberries.

They’re perfect for a cozy breakfast or afternoon tea, offering a delicate texture and a burst of fresh fruit in every bite.

With minimal effort, you can make these scones that are as delicious as any traditional scone, but completely gluten-free!
Ingredients:

• 2 cups Gluten-Free Bisquick mix
• 1/4 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup cold butter (or dairy-free butter)
• 1/2 cup milk (or dairy-free milk)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• 1 tablespoon heavy cream or milk for brushing (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the Gluten-Free Bisquick mix, sugar, baking powder, and salt.
3. Cut the cold butter into small pieces and add it to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, whisk the egg, milk, and vanilla extract until combined.
5. Pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix.
6. Gently fold in the blueberries.
7. Turn the dough out onto a floured surface and gently shape it into a circle about 1-inch thick.
8. Cut the dough into 8 wedges and place them on the prepared baking sheet.
9. Brush the tops of the scones with heavy cream or milk for a golden finish (optional).
10. Bake for 18-20 minutes or until the scones are golden brown.
11. Let the scones cool slightly before serving.

These gluten-free Bisquick blueberry scones are a delightful treat that combines the rich, buttery flavor of a traditional scone with the burst of sweetness from the blueberries.

They’re the perfect complement to a cup of tea or coffee, and their tender, flaky texture makes them irresistible.

With a simple recipe and minimal prep time, you can enjoy freshly baked scones that are both delicious and gluten-free, making them a great choice for any occasion.

Gluten-Free Bisquick Blueberry Pie

This gluten-free Bisquick blueberry pie is a simple yet delicious dessert that combines the sweet and tangy flavors of fresh blueberries with a buttery, flaky crust.

The Bisquick mix makes it easy to create a gluten-free pie without the hassle of making a traditional pie crust.

It’s perfect for summer gatherings, holidays, or any time you’re craving a slice of homemade fruit pie.
Ingredients:

• 2 cups Gluten-Free Bisquick mix
• 1/4 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup cold butter (or dairy-free butter)
• 1/4 cup milk (or dairy-free milk)
• 4 cups fresh or frozen blueberries
• 1/2 cup sugar (for the filling)
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon cinnamon
• 1 tablespoon butter (for dotting)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish.
2. In a large bowl, combine the Gluten-Free Bisquick mix, sugar, baking powder, and salt.
3. Cut the cold butter into small cubes and add it to the dry mixture. Use a pastry cutter or your fingers to combine until the mixture becomes crumbly.
4. Gradually add the milk and stir until a dough forms.
5. Press two-thirds of the dough into the bottom of the pie dish, shaping it to fit the sides. This will form the crust.
6. In a separate bowl, combine the blueberries, sugar, cornstarch, lemon juice, and cinnamon. Stir gently to combine and coat the blueberries.
7. Pour the blueberry filling into the prepared crust.
8. Dot the top of the filling with small pieces of butter.
9. Roll out the remaining dough and cut it into strips to create a lattice crust. Arrange the strips over the filling, weaving them to form a lattice pattern.
10. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
11. Let the pie cool before slicing and serving.

This gluten-free Bisquick blueberry pie offers all the classic comfort of a traditional fruit pie with minimal effort.

The sweet, tart blueberry filling combined with the buttery, flaky crust is a delightful treat that’s perfect for any occasion.

Whether you’re hosting a gathering or simply craving a slice of homemade pie, this easy recipe is sure to impress.

It’s a great way to enjoy the flavors of fresh blueberries in a simple, gluten-free dessert!

Gluten-Free Bisquick Blueberry Smoothie

This gluten-free Bisquick blueberry smoothie is a refreshing and nutritious drink that’s perfect for breakfast or a midday snack.

Packed with blueberries, almond milk, and a touch of Bisquick for added texture and flavor, this smoothie is quick and easy to make.

It’s a great way to enjoy the health benefits of blueberries in a satisfying, smoothie form.
Ingredients:

• 1/2 cup Gluten-Free Bisquick mix
• 1 cup fresh or frozen blueberries
• 1 cup almond milk (or dairy-free milk)
• 1 banana
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon vanilla extract
• Ice cubes (optional)

Instructions:

1. In a blender, combine the Gluten-Free Bisquick mix, blueberries, almond milk, banana, honey or maple syrup, and vanilla extract.
2. Blend on high until smooth and creamy. If you prefer a colder smoothie, add ice cubes and blend again.
3. Taste and adjust sweetness with additional honey or syrup if needed.
4. Pour into a glass and serve immediately, garnished with a few extra blueberries if desired.

This gluten-free Bisquick blueberry smoothie is a simple, refreshing, and healthy way to enjoy the goodness of blueberries.

The Bisquick adds a bit of texture to the smoothie, making it more filling and satisfying.

With a burst of fruity flavor from the blueberries and banana, it’s a great option for a quick breakfast or a snack on the go.

Plus, it’s packed with antioxidants and nutrients, making it a delicious and nutritious choice!

Gluten-Free Bisquick Blueberry Cheesecake Bars

These gluten-free Bisquick blueberry cheesecake bars are an indulgent and creamy dessert that’s perfect for any occasion.

The Bisquick mix is used to make a simple crust that perfectly complements the rich, creamy cheesecake filling.

Topped with fresh blueberries, these bars are sure to be a hit at your next family gathering or party.
Ingredients:

• 2 cups Gluten-Free Bisquick mix
• 1/4 cup sugar (for the crust)
• 1/2 cup melted butter (or dairy-free butter)
• 2 cups cream cheese, softened
• 1/2 cup sugar (for the filling)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. In a medium bowl, combine the Gluten-Free Bisquick mix, sugar, and melted butter. Stir until the mixture comes together and resembles a crumbly dough.
3. Press the dough into the bottom of the prepared baking dish to form the crust.
4. Bake the crust for 10-12 minutes or until lightly golden. Remove from the oven and set aside to cool slightly.
5. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
6. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon juice.
7. Pour the cream cheese mixture over the cooled crust and smooth it into an even layer.
8. Gently drop the blueberries on top of the cheesecake filling, pressing them lightly into the mixture.
9. Bake for 30-35 minutes, or until the center is set and a toothpick inserted comes out clean.
10. Let the bars cool to room temperature before transferring them to the refrigerator to chill for at least 2 hours.
11. Slice into bars and serve chilled.

These gluten-free Bisquick blueberry cheesecake bars are a creamy, decadent dessert that combines the best of cheesecake and blueberries.

The Bisquick crust provides a perfect base for the rich filling, while the fresh blueberries add a burst of flavor and color.

Easy to make and perfect for sharing, these bars are a great way to satisfy your sweet tooth with a gluten-free twist.

Whether for a special event or just a sweet treat at home, these bars will be a crowd favorite!

Gluten-Free Bisquick Blueberry Oatmeal Cookies

These gluten-free Bisquick blueberry oatmeal cookies are a delicious hybrid of a traditional oatmeal cookie and a fruity twist.

The chewy texture of oats combined with juicy blueberries makes these cookies a treat everyone will enjoy.

With simple ingredients and a few easy steps, you can enjoy a sweet snack that’s both gluten-free and wholesome.
Ingredients:

• 1 1/2 cups Gluten-Free Bisquick mix
• 1 cup rolled oats (gluten-free)
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened (or dairy-free butter)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup fresh or frozen blueberries
• 1/4 cup chopped walnuts or almonds (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the Gluten-Free Bisquick mix, oats, sugar, cinnamon, and salt.
3. In another bowl, beat the softened butter with the egg and vanilla extract until creamy and smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the blueberries and, if desired, the chopped walnuts or almonds.
6. Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden brown and the cookies are set.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free Bisquick blueberry oatmeal cookies are the perfect balance of chewy, fruity, and slightly nutty, making them a great snack or dessert.

The oats provide a hearty base, while the blueberries add natural sweetness and flavor.

Whether you enjoy them with a cup of tea or pack them for lunch, these cookies are a satisfying treat that everyone can enjoy without gluten!

Gluten-Free Bisquick Blueberry Crisp

This gluten-free Bisquick blueberry crisp is a warm, comforting dessert with a perfectly crisp topping and a sweet, juicy blueberry filling.

It’s simple to prepare and requires only a handful of ingredients, yet it delivers big flavor.

The Bisquick crust makes for a delightful topping that contrasts nicely with the soft, tangy blueberries beneath.

It’s the perfect dessert for any occasion and ideal for serving with a scoop of vanilla ice cream.
Ingredients:

• 4 cups fresh or frozen blueberries
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 cup Gluten-Free Bisquick mix
• 1/2 cup rolled oats (gluten-free)
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (or dairy-free butter), cold and cubed

Instructions:

1. Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish.
2. In a large bowl, combine the blueberries, sugar, cornstarch, and lemon juice. Toss to coat and pour into the prepared baking dish.
3. In another bowl, mix the Gluten-Free Bisquick mix, oats, brown sugar, cinnamon, and salt.
4. Add the cold butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the mixture until it forms coarse crumbs.
5. Sprinkle the crumble topping evenly over the blueberry filling.
6. Bake for 35-40 minutes, or until the topping is golden brown and the blueberry filling is bubbling.
7. Let the crisp cool for a few minutes before serving. Top with vanilla ice cream or whipped cream if desired.

This gluten-free Bisquick blueberry crisp is an easy and delicious dessert that offers the perfect combination of sweet, tart blueberries and a crisp, buttery topping.

The warm filling and crunchy topping make it an ideal treat for cozy nights or when you need a quick dessert for a family gathering.

Plus, the addition of Bisquick makes it a simple and hassle-free recipe, perfect for anyone looking to make a gluten-free dessert without too much effort.

Gluten-Free Bisquick Blueberry Ice Cream Sandwiches

These gluten-free Bisquick blueberry ice cream sandwiches are a fun and delicious twist on a classic dessert.

The Bisquick cookies are soft and chewy, while the blueberries add bursts of fruity flavor.

Filled with your favorite ice cream, these sandwiches are a perfect summertime treat or a sweet snack for any time of the year.

Simple, refreshing, and easy to make!
Ingredients:

• 1 1/2 cups Gluten-Free Bisquick mix
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup unsalted butter, softened (or dairy-free butter)
• 1 large egg
• 1/2 cup fresh or frozen blueberries
• 1 pint vanilla ice cream (or your preferred flavor)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the Gluten-Free Bisquick mix, sugar, and vanilla extract.
3. Add the softened butter and egg, and mix until combined.
4. Gently fold in the blueberries.
5. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each dough ball slightly with the back of a spoon.
6. Bake for 10-12 minutes, or until the cookies are golden around the edges.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
8. Once the cookies have cooled, take a scoop of your favorite ice cream and sandwich it between two cookies.
9. Serve immediately or freeze for a few minutes to firm up before serving.

These gluten-free Bisquick blueberry ice cream sandwiches are a fun and delicious way to enjoy a sweet treat.

The combination of soft, chewy cookies and creamy ice cream makes for a nostalgic yet modern dessert.

The blueberries add a delightful burst of flavor, and the Bisquick dough ensures these cookies turn out perfectly every time.

Whether you’re serving them for a party, a family gathering, or just a casual treat, these sandwiches are sure to impress and satisfy everyone’s sweet tooth!

Gluten-Free Bisquick Blueberry Pancake Muffins

These gluten-free Bisquick blueberry pancake muffins offer the best of both worlds – the fluffy texture of pancakes and the portability of muffins.

Packed with juicy blueberries and the comforting flavors of pancakes, they make a perfect on-the-go breakfast or snack.

With just a few ingredients, you can enjoy a gluten-free, delicious muffin that’s reminiscent of your favorite morning treat.
Ingredients:

• 2 cups Gluten-Free Bisquick mix
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/2 cup milk (or dairy-free milk)
• 2 large eggs
• 1/4 cup melted butter or oil
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the tin.
2. In a large mixing bowl, combine the Gluten-Free Bisquick mix, sugar, and baking powder.
3. In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack to cool completely.

These gluten-free Bisquick blueberry pancake muffins are the perfect combination of fluffy, fruity, and convenient.

With their pancake-like texture, they make an ideal breakfast or snack that’s both portable and satisfying.

The blueberries provide a burst of natural sweetness, and the muffins are quick to prepare, making them an excellent choice for busy mornings or when you need a gluten-free treat that everyone will enjoy.

Gluten-Free Bisquick Blueberry Scones with Lemon Glaze

These gluten-free Bisquick blueberry scones with lemon glaze are an indulgent treat that brings together the tartness of blueberries and the zest of fresh lemon.

The Bisquick mix makes the dough come together quickly, and the scones bake up beautifully with a light, crumbly texture.

Drizzle with a simple lemon glaze for the perfect finishing touch. They’re great for a special breakfast, brunch, or afternoon tea.
Ingredients:
For the Scones:

• 2 cups Gluten-Free Bisquick mix
• 1/4 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup cold butter (or dairy-free butter)
• 1 large egg
• 1/2 cup milk (or dairy-free milk)
• 1 cup fresh or frozen blueberries
• 1 tablespoon lemon zest

For the Lemon Glaze:

• 1/2 cup powdered sugar
• 1 tablespoon lemon juice
• 1 teaspoon milk (or dairy-free milk)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the Gluten-Free Bisquick mix, sugar, baking powder, and salt.
3. Cut the cold butter into small cubes and work it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk the egg and milk together, then add the wet ingredients to the dry ingredients and stir gently until just combined.
5. Fold in the blueberries and lemon zest.
6. Turn the dough out onto a lightly floured surface and gently shape it into a circle, about 1-inch thick.
7. Cut the dough into 8 wedges and transfer them to the prepared baking sheet.
8. Bake for 18-20 minutes, or until the scones are golden brown on top.
9. While the scones are baking, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and milk until smooth.
10. Once the scones have cooled slightly, drizzle the lemon glaze over the top of each scone.
11. Serve warm or at room temperature.

These gluten-free Bisquick blueberry scones with lemon glaze are an irresistible treat that’s perfect for any occasion.

The combination of tart blueberries and zesty lemon provides a refreshing burst of flavor, and the drizzle of sweet lemon glaze ties everything together.

The scones are light, fluffy, and incredibly easy to make, thanks to the Bisquick mix.

Whether you’re hosting a brunch or simply treating yourself, these scones will be a crowd-pleaser!

Gluten-Free Bisquick Blueberry Coffee Cake

This gluten-free Bisquick blueberry coffee cake is a moist, flavorful cake that pairs wonderfully with a cup of coffee or tea.

The rich blueberry filling in the center is complemented by a buttery, cinnamon-sugar streusel topping.

With minimal effort required, this cake is perfect for a breakfast treat, a special occasion, or a comforting dessert.
Ingredients:
For the Cake:

• 2 cups Gluten-Free Bisquick mix
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk (or dairy-free milk)
• 1/4 cup unsalted butter, softened (or dairy-free butter)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

For the Streusel Topping:

• 1/4 cup gluten-free oats
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons cold butter (or dairy-free butter), cubed

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
2. In a large bowl, mix the Gluten-Free Bisquick mix, sugar, baking powder, and salt.
3. Add the milk, softened butter, egg, and vanilla extract, and stir until just combined.
4. Gently fold in the blueberries.
5. Pour the batter into the prepared baking pan and spread it out evenly.
6. In a separate small bowl, combine the oats, sugar, cinnamon, and cubed butter. Use a fork or your fingers to mix until the topping becomes crumbly.
7. Sprinkle the streusel topping evenly over the cake batter.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the coffee cake cool for a few minutes before slicing and serving.

This gluten-free Bisquick blueberry coffee cake is a deliciously moist and flavorful treat that’s perfect for any occasion.

The combination of juicy blueberries and cinnamon-sugar streusel creates a wonderful contrast in flavors, making each bite a delight.

It’s easy to make and ideal for a breakfast or dessert option.

Whether shared with friends or enjoyed solo, this coffee cake is sure to be a hit!

Gluten-Free Bisquick Blueberry Banana Bread

This gluten-free Bisquick blueberry banana bread combines the natural sweetness of ripe bananas with the tangy burst of fresh blueberries, creating a moist and flavorful loaf.

The Bisquick mix simplifies the process, making this bread easy to prepare without compromising taste or texture.

It’s perfect for breakfast, a snack, or even a light dessert.
Ingredients:

• 2 cups Gluten-Free Bisquick mix
• 1/2 cup sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 ripe bananas, mashed
• 2 large eggs
• 1/4 cup melted butter (or dairy-free butter)
• 1 teaspoon vanilla extract
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the Gluten-Free Bisquick mix, sugar, baking soda, and salt.
3. In another bowl, mash the ripe bananas until smooth. Add the eggs, melted butter, and vanilla extract, and mix until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared loaf pan and spread it out evenly.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free Bisquick blueberry banana bread is a great way to use up ripe bananas while enjoying the sweetness of blueberries.

The combination of soft, moist banana bread with juicy blueberries makes each slice a treat.

It’s easy to make and perfect for breakfast or as a snack, offering a comforting and healthy option that everyone can enjoy.

Plus, it’s an excellent way to start the day with a gluten-free, delicious loaf!

Gluten-Free Bisquick Blueberry Cobbler

This gluten-free Bisquick blueberry cobbler is a deliciously simple dessert that features a rich blueberry filling topped with a light, fluffy Bisquick biscuit crust.

It’s the perfect dessert for a family gathering or summer picnic and requires minimal ingredients, making it both convenient and delicious.

Serve with whipped cream or vanilla ice cream for an extra special treat.
Ingredients:
For the Blueberry Filling:

• 4 cups fresh or frozen blueberries
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

For the Biscuit Topping:

• 1 1/2 cups Gluten-Free Bisquick mix
• 1/4 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter (or dairy-free butter), cold and cubed
• 1/2 cup milk (or dairy-free milk)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish.
2. In a medium saucepan, combine the blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture starts to bubble and thicken, about 5-7 minutes.
3. Pour the blueberry filling into the prepared baking dish.
4. In a separate bowl, combine the Gluten-Free Bisquick mix, sugar, baking powder, and salt.
5. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
6. Stir in the milk until a soft dough forms.
7. Drop spoonfuls of the biscuit dough on top of the blueberry filling, covering the surface evenly.
8. Bake for 30-35 minutes, or until the biscuit topping is golden brown and the blueberry filling is bubbling.
9. Allow the cobbler to cool for a few minutes before serving.

This gluten-free Bisquick blueberry cobbler is a wonderfully comforting dessert with a crispy, buttery biscuit topping that perfectly complements the juicy, sweet blueberries underneath.

It’s a simple and quick way to enjoy a homemade dessert with minimal effort.

The Bisquick mix ensures a soft, fluffy topping, while the blueberries provide a burst of flavor in every bite.

Serve warm with a scoop of ice cream or whipped cream for a perfect finish to any meal!

Gluten-Free Bisquick Blueberry Crepes

These gluten-free Bisquick blueberry crepes are delicate, thin pancakes filled with fresh blueberries and lightly sweetened for a delightful breakfast or dessert.

With Bisquick as the base, they come together quickly and easily.

Whether you serve them with whipped cream or a drizzle of syrup, these crepes are a treat that everyone will love.
Ingredients:

• 1 cup Gluten-Free Bisquick mix
• 1 cup milk (or dairy-free milk)
• 2 large eggs
• 1 tablespoon melted butter (or dairy-free butter)
• 1 teaspoon vanilla extract
• 1/2 cup fresh or frozen blueberries
• Powdered sugar for dusting (optional)
• Whipped cream or syrup for serving (optional)

Instructions:

1. In a medium bowl, whisk together the Gluten-Free Bisquick mix, milk, eggs, melted butter, and vanilla extract until smooth.
2. Heat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
3. Pour about 1/4 cup of the batter into the skillet, swirling the pan to spread the batter evenly.
4. Cook the crepe for 1-2 minutes until the edges start to lift, then flip and cook for another 30 seconds to 1 minute.
5. Remove the crepe from the skillet and place it on a plate. Repeat with the remaining batter.
6. To assemble, place a few blueberries in the center of each crepe and fold it over.
7. Dust with powdered sugar and top with whipped cream or syrup, if desired.

These gluten-free Bisquick blueberry crepes are light, delicate, and full of fruity goodness.

With a simple batter made from Bisquick, the crepes come together in no time and make for a perfect breakfast or dessert.

The fresh blueberries add a burst of flavor, and the whipped cream or syrup adds an indulgent touch.

They are an elegant and easy way to enjoy a gluten-free meal, making them ideal for special occasions or a treat to enjoy with family and friends!

Gluten-Free Bisquick Blueberry Waffles

These gluten-free Bisquick blueberry waffles are a crispy, golden breakfast treat that’s packed with the fresh flavor of blueberries.

The Bisquick mix makes the batter come together quickly, resulting in soft and fluffy waffles with a delightful crunch.

Perfect for weekend mornings or special brunch occasions, these waffles are easy to make and will quickly become a family favorite.
Ingredients:

• 1 1/2 cups Gluten-Free Bisquick mix
• 1/2 teaspoon baking powder
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup milk (or dairy-free milk)
• 1/4 cup melted butter (or dairy-free butter)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large bowl, whisk together the Gluten-Free Bisquick mix, baking powder, sugar, and salt.
3. In another bowl, whisk the eggs, milk, melted butter, and vanilla extract together.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Lightly grease the waffle iron with cooking spray or butter. Pour the batter into the waffle iron, making sure to spread it evenly.
7. Close the waffle iron and cook according to the manufacturer’s directions, usually for 3-5 minutes, until golden brown and crispy.
8. Remove the waffles and serve immediately with your favorite toppings, such as maple syrup, whipped cream, or additional fresh blueberries.

These gluten-free Bisquick blueberry waffles are a deliciously crispy and fluffy way to start your morning.

The blueberries add a sweet, juicy burst with every bite, making them the perfect addition to your breakfast rotation.

With the help of Bisquick, these waffles are easy to prepare and sure to impress everyone at the table.

Whether you top them with syrup or a dollop of cream, they’re a treat worth savoring!

Gluten-Free Bisquick Blueberry Crumble Bars

These gluten-free Bisquick blueberry crumble bars are a deliciously sweet and tart treat that’s perfect for a quick dessert or snack.

The crust and topping are made with Bisquick, creating a buttery, crumbly texture that pairs perfectly with the juicy blueberry filling.

They’re easy to make, portable, and can be enjoyed any time of the day.
Ingredients:
For the Blueberry Filling:

• 2 cups fresh or frozen blueberries
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

For the Crumble:

• 2 cups Gluten-Free Bisquick mix
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (or dairy-free butter), cold and cubed
• 1/4 cup rolled oats (gluten-free)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. In a medium saucepan, combine the blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture begins to bubble and thicken, about 5-7 minutes.
3. In a separate large bowl, combine the Gluten-Free Bisquick mix, brown sugar, cinnamon, and salt.
4. Add the cold butter to the dry ingredients and use a pastry cutter or your hands to work the butter into the mixture until it resembles coarse crumbs.
5. Stir in the rolled oats.
6. Press about 2/3 of the crumble mixture into the bottom of the prepared baking dish, creating a firm crust.
7. Pour the blueberry filling over the crust, spreading it evenly.
8. Sprinkle the remaining crumble mixture over the top of the blueberries.
9. Bake for 35-40 minutes, or until the top is golden brown and the blueberry filling is bubbly.
10. Let the bars cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Slice into squares.

These gluten-free Bisquick blueberry crumble bars are the perfect balance of sweet and tangy, with a buttery, crumbly topping that everyone will love.

They’re a great dessert or snack that’s easy to make and can be served on the go.

The Bisquick mix simplifies the process, making these bars both quick and delicious.

With their crisp, sweet crust and rich blueberry filling, these bars are a satisfying treat for any occasion!

Gluten-Free Bisquick Blueberry Yogurt Parfait

This gluten-free Bisquick blueberry yogurt parfait is a refreshing and healthy dessert or snack that combines creamy yogurt with a crunchy, sweet Bisquick crumble and juicy blueberries.

It’s easy to assemble and perfect for a light, satisfying treat. With layers of flavor and texture, it’s a great way to enjoy a quick and gluten-free dessert.
Ingredients:
For the Bisquick Crumble:

• 1 cup Gluten-Free Bisquick mix
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup melted butter (or dairy-free butter)

For the Parfait:

• 2 cups Greek yogurt (or dairy-free yogurt)
• 1/2 cup fresh or frozen blueberries
• 1 tablespoon honey or maple syrup (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine the Gluten-Free Bisquick mix, sugar, cinnamon, and salt.
3. Add the melted butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
4. Spread the crumble mixture evenly on the prepared baking sheet and bake for 8-10 minutes, or until golden brown. Let it cool.
5. To assemble the parfaits, layer Greek yogurt, blueberries, and Bisquick crumble in serving glasses or bowls.
6. Repeat the layers until all ingredients are used up.
7. Drizzle honey or maple syrup on top if desired.
8. Serve immediately or chill in the refrigerator for a few hours before serving.

This gluten-free Bisquick blueberry yogurt parfait is a delightful, healthy treat that’s both satisfying and refreshing.

The crispy Bisquick crumble adds texture, while the creamy yogurt and juicy blueberries offer a balanced flavor profile.

It’s an easy-to-make dessert or snack that’s perfect for any time of day.

Whether served as a quick breakfast or a light after-dinner treat, this parfait is sure to please everyone!

Gluten-Free Bisquick Blueberry Smoothie

This gluten-free Bisquick blueberry smoothie is a refreshing and nutritious way to start your day.

Combining the natural sweetness of blueberries with a hint of Bisquick for extra texture and richness, it’s the perfect healthy breakfast or snack.

The Bisquick mix adds a subtle, soft thickness to the smoothie, making it extra satisfying.

It’s quick, easy, and packed with antioxidants, making it an excellent choice for a gluten-free diet.
Ingredients:

• 1 cup fresh or frozen blueberries
• 1/2 cup Gluten-Free Bisquick mix
• 1 cup almond milk (or any milk of your choice)
• 1/2 banana
• 1 tablespoon honey or maple syrup (optional)
• 1/2 teaspoon vanilla extract
• Ice cubes (optional)

Instructions:

1. Add the blueberries, Gluten-Free Bisquick mix, almond milk, banana, honey, and vanilla extract into a blender.
2. Blend on high until smooth. If the smoothie is too thick, add a bit more milk to reach your desired consistency.
3. Add ice cubes if you prefer a colder, thicker texture, and blend again.
4. Pour the smoothie into glasses and serve immediately.
5. Optionally, top with extra blueberries or a drizzle of honey for added sweetness.

This gluten-free Bisquick blueberry smoothie is an easy and delicious way to enjoy a healthy, nutrient-packed breakfast.

The Bisquick mix thickens the smoothie without altering its flavor, while the blueberries and banana provide natural sweetness and creaminess.

It’s a quick, satisfying option for busy mornings, offering a refreshing burst of flavor to get your day started right.

Perfect for anyone looking for a gluten-free, energizing smoothie!

Gluten-Free Bisquick Blueberry Cheesecake Bars

These gluten-free Bisquick blueberry cheesecake bars are a delightful, creamy treat with a buttery, crumble-like crust made from Bisquick.

The rich and velvety cheesecake filling complements the burst of fresh blueberries on top, making it the perfect combination of tangy and sweet.

Whether for a special occasion or a casual dessert, these cheesecake bars are easy to make and sure to impress.
Ingredients:
For the Crust:

• 1 1/2 cups Gluten-Free Bisquick mix
• 1/4 cup sugar
• 1/4 teaspoon cinnamon
• 1/2 cup unsalted butter (or dairy-free butter), melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened (or dairy-free cream cheese)
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup sour cream (or dairy-free sour cream)

For the Blueberry Topping:

• 1 1/2 cups fresh or frozen blueberries
• 1 tablespoon sugar
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. In a medium bowl, combine the Gluten-Free Bisquick mix, sugar, and cinnamon. Add the melted butter and stir until the mixture becomes crumbly.
3. Press the crumble mixture into the bottom of the prepared baking pan to form the crust.
4. Bake the crust for 10-12 minutes or until lightly golden, then remove from the oven and set aside.
5. In a separate bowl, beat together the cream cheese, sugar, vanilla extract, eggs, and sour cream until smooth and creamy.
6. Pour the cheesecake filling over the baked crust and spread it evenly.
7. Bake for 25-30 minutes, or until the cheesecake is set and slightly golden on the edges.
8. While the cheesecake is baking, prepare the blueberry topping by combining the blueberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the blueberries release their juices and the mixture thickens, about 5-7 minutes.
9. Allow the cheesecake to cool completely in the pan, then spread the blueberry topping over the chilled bars.
10. Slice into squares and serve chilled.

These gluten-free Bisquick blueberry cheesecake bars are the perfect combination of rich, creamy cheesecake and fresh, fruity blueberries.

The Bisquick crust provides a buttery, slightly crumbly base that complements the creamy filling.

The blueberry topping adds a vibrant burst of flavor, making each bite deliciously refreshing.

These bars are a fantastic option for dessert or a sweet snack, offering a gluten-free alternative that doesn’t compromise on taste!

Gluten-Free Bisquick Blueberry Ice Cream Sandwiches

These gluten-free Bisquick blueberry ice cream sandwiches are a fun and indulgent treat, perfect for summer or any time you’re craving something sweet.

The Bisquick cookies are soft, chewy, and slightly sweet, making them the perfect base for a scoop of creamy blueberry ice cream.

Easy to assemble and even easier to enjoy, these ice cream sandwiches will delight kids and adults alike.
Ingredients:
For the Cookies:

• 2 cups Gluten-Free Bisquick mix
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup unsalted butter (or dairy-free butter), softened
• 1 large egg
• 1/4 cup milk (or dairy-free milk)
• 1/2 cup fresh or frozen blueberries

For the Blueberry Ice Cream:

• 2 cups vanilla ice cream (or dairy-free vanilla ice cream)
• 1/2 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the Gluten-Free Bisquick mix and sugar.
3. Add the softened butter, egg, milk, and vanilla extract, and mix until a dough forms.
4. Gently fold in the blueberries.
5. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the cookies are golden brown around the edges. Let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
7. While the cookies are cooling, make the blueberry ice cream. Gently fold the blueberries into the vanilla ice cream. If the ice cream is too soft to scoop, place it in the freezer for 10-15 minutes to firm up.
8. Once the cookies have cooled, scoop a generous amount of blueberry ice cream onto the flat side of one cookie and sandwich with another cookie.
9. Repeat with the remaining cookies and ice cream.
10. Place the ice cream sandwiches in the freezer for about 1 hour to firm up before serving.

These gluten-free Bisquick blueberry ice cream sandwiches are the ultimate sweet treat, combining soft, chewy cookies with creamy, fruity blueberry ice cream.

The Bisquick cookies are simple to make, and the blueberry ice cream adds a refreshing twist to this classic dessert.

Perfect for summer gatherings or a fun family activity, these ice cream sandwiches are an indulgence that’s sure to bring smiles all around!

Gluten-Free Bisquick Blueberry Scones

These gluten-free Bisquick blueberry scones are a perfect balance of soft, buttery texture with bursts of juicy blueberries in every bite.

The Bisquick mix makes them quick and easy to prepare, while the sweet glaze adds a little extra touch of indulgence.

These scones are perfect for breakfast, brunch, or an afternoon tea, providing a delightful gluten-free treat everyone will enjoy.
Ingredients:

• 2 cups Gluten-Free Bisquick mix
• 1/4 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (or dairy-free butter), cold and cubed
• 1/2 cup milk (or dairy-free milk)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• 1 tablespoon milk (for brushing)
• 1/4 cup powdered sugar (for glazing)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the Gluten-Free Bisquick mix, sugar, baking powder, and salt.
3. Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the milk, egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Gently fold in the blueberries.
7. Turn the dough onto a floured surface and pat it into a circle, about 1 inch thick.
8. Use a sharp knife to cut the dough into 8 wedges.
9. Place the wedges on the prepared baking sheet and brush the tops with a little milk.
10. Bake for 15-18 minutes, or until the scones are golden brown and firm to the touch.
11. Allow the scones to cool slightly before glazing.
12. For the glaze, whisk together the powdered sugar and 1 tablespoon of milk until smooth. Drizzle over the cooled scones.

These gluten-free Bisquick blueberry scones are a delicious, easy-to-make treat that’s perfect for any occasion.

The Bisquick mix ensures they come together quickly, and the blueberries add a burst of freshness with every bite.

The sweet glaze is the perfect finishing touch, adding just enough sweetness without overwhelming the scones.

These scones are sure to be a hit at breakfast or as a snack with a cup of tea or coffee.

Gluten-Free Bisquick Blueberry Pancakes

These gluten-free Bisquick blueberry pancakes are fluffy, light, and packed with blueberries.

Using Bisquick simplifies the process, making these pancakes easy to whip up in the morning for a delicious breakfast.

Whether you like your pancakes plain or topped with syrup, whipped cream, or extra fruit, this recipe will become a family favorite.
Ingredients:

• 1 1/2 cups Gluten-Free Bisquick mix
• 3/4 cup milk (or dairy-free milk)
• 1 large egg
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 1/2 cup fresh or frozen blueberries
• Butter or oil for cooking
• Maple syrup, whipped cream, or extra blueberries for topping (optional)

Instructions:

1. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
2. In a medium bowl, whisk together the Gluten-Free Bisquick mix, milk, egg, sugar, and vanilla extract until smooth.
3. Gently fold in the blueberries.
4. Pour 1/4 cup of batter onto the skillet for each pancake.
5. Cook for 2-3 minutes, until bubbles form on the surface, then flip and cook for another 1-2 minutes, or until golden brown and cooked through.
6. Remove the pancakes from the skillet and keep warm while you cook the remaining pancakes.
7. Serve the pancakes with your favorite toppings, such as maple syrup, whipped cream, or extra blueberries.

These gluten-free Bisquick blueberry pancakes are the ultimate breakfast treat, combining fluffy texture with the natural sweetness of fresh blueberries.

The Bisquick mix makes them quick and easy to prepare, so you can enjoy a delicious breakfast with minimal effort.

Perfect for a lazy weekend morning or a special breakfast, these pancakes will satisfy your cravings and provide a wholesome start to your day.

Gluten-Free Bisquick Blueberry Muffin Tops

These gluten-free Bisquick blueberry muffin tops are a delicious twist on traditional muffins, offering the soft, fluffy top without the muffin base.

They’re loaded with fresh blueberries and have a delightful crumbly texture.

These muffin tops are easy to make, and the Bisquick mix helps simplify the recipe, making them a quick go-to for breakfast or a sweet snack.

Ingredients:

• 2 cups Gluten-Free Bisquick mix
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup milk (or dairy-free milk)
• 1/4 cup unsalted butter (or dairy-free butter), melted
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the Gluten-Free Bisquick mix, sugar, baking powder, and salt.
3. In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just mixed.
5. Gently fold in the blueberries.
6. Spoon the batter onto the prepared baking sheet, forming 8-10 mounds (about 1/4 cup of batter per mound).
7. Bake for 10-12 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center comes out clean.
8. Allow the muffin tops to cool slightly before dusting with powdered sugar, if desired.

These gluten-free Bisquick blueberry muffin tops are the perfect solution for those who love the best part of a muffin – the soft, crumbly top!

The Bisquick mix makes this recipe quick and easy, and the blueberries add natural sweetness and color.

These muffin tops are great for breakfast, brunch, or as a snack, and they’re simple enough to enjoy on the go.

With their delightful texture and fresh flavor, they’re sure to become a new favorite in your gluten-free recipe collection!