35+ Delicious Gluten-Free Bisquick Muffin Recipes You Need to Try

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If you’re on a gluten-free diet or simply looking for healthier alternatives, muffins are a great option to explore.

Whether you’re in the mood for something sweet, savory, or something in-between, muffins are easy to make and perfect for any occasion.

One of the best shortcuts to creating gluten-free muffins without compromising on texture or flavor is using Gluten-Free Bisquick.

This versatile, gluten-free mix opens the door to endless muffin possibilities—whether you’re a fan of fruity, nutty, or indulgent treats.

In this article, we’ve rounded up 35+ gluten-free Bisquick muffin recipes that are perfect for breakfast, a snack, or even a dessert.

From classic blueberry muffins to decadent chocolate-chip versions, there’s a recipe for everyone.

Plus, these muffins are quick to make and super easy, so you can enjoy a homemade treat without the hassle.

Get ready to dive into the world of gluten-free muffins that will satisfy your cravings and make your gluten-free journey more delicious than ever!

35+ Delicious Gluten-Free Bisquick Muffin Recipes You Need to Try

As you can see, the possibilities for gluten-free muffins made with Gluten-Free Bisquick are endless.

Whether you’re craving a sweet treat, a healthy snack, or something to complement your morning coffee, these 35+ recipes are guaranteed to delight your taste buds.

The best part is that they come together quickly and easily, so you can enjoy fresh, homemade muffins without any fuss.

We hope this collection of gluten-free Bisquick muffin recipes inspires you to bake something new and delicious.

Each recipe brings a unique combination of flavors and textures that will surely please anyone in your family or group of friends.

So, grab your Gluten-Free Bisquick, preheat that oven, and get ready to enjoy the best muffins you’ve ever baked!

Gluten-Free Blueberry Streusel Muffins

These gluten-free blueberry streusel muffins are bursting with juicy blueberries and topped with a sweet, crumbly streusel.

They’re soft, moist, and perfect for breakfast or a midday snack.

Using Gluten-Free Bisquick makes them incredibly easy to whip up, saving you time while ensuring a deliciously fluffy texture.

Ingredients:

For the Muffins:

2 cups Gluten-Free Bisquick
½ cup granulated sugar
½ cup milk (or dairy-free alternative)
2 eggs
¼ cup melted butter (or coconut oil)
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries

For the Streusel Topping:

¼ cup Gluten-Free Bisquick
¼ cup brown sugar
2 tablespoons butter, melted
½ teaspoon cinnamon

Instructions:

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
In a mixing bowl, combine the Gluten-Free Bisquick and sugar.
Add the milk, eggs, melted butter, and vanilla extract. Mix until smooth.
Gently fold in the blueberries, being careful not to overmix.
Spoon the batter into the muffin cups, filling them about ¾ full.
In a small bowl, mix the streusel topping ingredients until crumbly. Sprinkle over the muffin batter.
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Let cool for 5 minutes before transferring to a wire rack.

These muffins are an absolute treat, offering a perfect balance of sweetness and crunch from the streusel topping.

Enjoy them warm with a pat of butter or store them in an airtight container for a quick grab-and-go breakfast.

Gluten-Free Banana Nut Muffins

These gluten-free banana nut muffins are packed with the comforting flavors of ripe bananas and crunchy nuts.

They have a tender texture with just the right amount of sweetness.

Made with Gluten-Free Bisquick, they come together in minutes, making them an excellent choice for busy mornings or a healthy snack option.

Ingredients:

2 cups Gluten-Free Bisquick
½ cup granulated sugar
2 ripe bananas, mashed
½ cup milk (or dairy-free alternative)
2 eggs
¼ cup melted butter (or coconut oil)
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ cup chopped walnuts or pecans

Instructions:

Preheat the oven to 375°F (190°C) and line a muffin tin with liners.
In a large bowl, mix the Gluten-Free Bisquick and sugar.
Add the mashed bananas, milk, eggs, melted butter, vanilla extract, and cinnamon. Stir until just combined.
Fold in the chopped nuts.
Spoon the batter into the muffin cups, filling them about ¾ full.
Bake for 18–22 minutes or until golden brown and a toothpick inserted comes out clean.
Allow muffins to cool for 5 minutes before transferring to a wire rack.

These muffins are naturally sweetened with ripe bananas and have a wonderful nutty crunch in every bite.

Whether eaten warm or at room temperature, they make a delicious and satisfying treat any time of day.

Gluten-Free Chocolate Chip Muffins

For those who love a little indulgence, these gluten-free chocolate chip muffins are a dream come true.

Soft, fluffy, and packed with chocolatey goodness, they are perfect for breakfast, dessert, or a sweet snack.

With the help of Gluten-Free Bisquick, they are effortless to prepare and guaranteed to satisfy your cravings.

Ingredients:

2 cups Gluten-Free Bisquick
½ cup granulated sugar
½ cup milk (or dairy-free alternative)
2 eggs
¼ cup melted butter (or coconut oil)
1 teaspoon vanilla extract
½ cup chocolate chips (dairy-free if needed)

Instructions:

Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, combine the Gluten-Free Bisquick and sugar.
Add the milk, eggs, melted butter, and vanilla extract. Stir until just combined.
Fold in the chocolate chips.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Let cool for 5 minutes before transferring to a wire rack.

These muffins are rich and chocolatey without being overly sweet, making them a great treat for any occasion.

Enjoy them fresh out of the oven with a cold glass of milk, or pack them for a delightful snack on the go.

Gluten-Free Pumpkin Spice Muffins

These gluten-free pumpkin spice muffins bring all the warm, cozy flavors of fall into a single bite.

Made with real pumpkin, cinnamon, and nutmeg, they are soft, moist, and incredibly flavorful.

Using Gluten-Free Bisquick makes them a breeze to prepare, making them perfect for breakfast, snacks, or even a festive dessert.

Ingredients:

2 cups Gluten-Free Bisquick
½ cup granulated sugar
½ cup canned pumpkin purée
½ cup milk (or dairy-free alternative)
2 eggs
¼ cup melted butter (or coconut oil)
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon nutmeg

Instructions:

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
In a large mixing bowl, whisk together the Gluten-Free Bisquick, sugar, cinnamon, and nutmeg.
Add the pumpkin purée, milk, eggs, melted butter, and vanilla extract. Stir until just combined.
Divide the batter evenly into the muffin cups, filling each about ¾ full.
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool for 5 minutes before transferring to a wire rack.

These pumpkin spice muffins are a seasonal favorite, perfect for pairing with a hot cup of coffee or tea.

Their warm spices and moist texture make them irresistible, and they can easily be stored for a quick snack throughout the week.

Gluten-Free Lemon Poppy Seed Muffins

Light, zesty, and slightly crunchy, these gluten-free lemon poppy seed muffins are a refreshing treat.

The bright citrus flavor combined with the subtle crunch of poppy seeds makes these muffins a delightful choice for breakfast or a midday pick-me-up.

Using Gluten-Free Bisquick ensures they turn out perfectly fluffy every time.

Ingredients:

2 cups Gluten-Free Bisquick
½ cup granulated sugar
½ cup milk (or dairy-free alternative)
2 eggs
¼ cup melted butter (or coconut oil)
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon poppy seeds

Instructions:

Preheat the oven to 375°F (190°C). Line a muffin tin with liners or grease well.
In a large mixing bowl, whisk together the Gluten-Free Bisquick and sugar.
Add the milk, eggs, melted butter, vanilla extract, lemon juice, and lemon zest. Stir until just combined.
Gently fold in the poppy seeds.
Fill the muffin cups about ¾ full with batter.
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool for 5 minutes before transferring to a wire rack.

These lemon poppy seed muffins are wonderfully light with a refreshing citrus flavor.

They make a perfect addition to any breakfast spread or a lovely snack alongside a cup of tea.

Gluten-Free Apple Cinnamon Muffins

These gluten-free apple cinnamon muffins are the perfect combination of sweet and spiced flavors.

Packed with fresh apple chunks and warm cinnamon, they have a comforting, homemade feel.

Thanks to Gluten-Free Bisquick, they come together quickly, making them a great option for breakfast or an afternoon snack.

Ingredients:

2 cups Gluten-Free Bisquick
½ cup granulated sugar
½ cup milk (or dairy-free alternative)
2 eggs
¼ cup melted butter (or coconut oil)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup diced apples (peeled and cored)

Instructions:

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
In a large mixing bowl, whisk together the Gluten-Free Bisquick, sugar, and cinnamon.
Add the milk, eggs, melted butter, and vanilla extract. Stir until just combined.
Gently fold in the diced apples.
Spoon the batter into the muffin cups, filling them about ¾ full.
Bake for 18–22 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Allow muffins to cool for 5 minutes before transferring to a wire rack.

These apple cinnamon muffins are soft, flavorful, and filled with juicy apple pieces.

They pair beautifully with a cup of coffee or tea and make an excellent on-the-go snack for busy mornings.

Gluten-Free Raspberry Almond Muffins

These gluten-free raspberry almond muffins are a delightful combination of tart raspberries and sweet, nutty almonds.

The addition of ground almonds creates a rich, moist texture, while the raspberries offer a burst of fruitiness.

Using Gluten-Free Bisquick makes them incredibly easy to prepare, giving you a light and fluffy muffin every time.

Ingredients:

2 cups Gluten-Free Bisquick
½ cup granulated sugar
½ cup almond meal or ground almonds
½ cup milk (or dairy-free alternative)
2 eggs
¼ cup melted butter (or coconut oil)
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries
¼ cup sliced almonds (for topping)

Instructions:

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
In a large mixing bowl, combine the Gluten-Free Bisquick, sugar, and almond meal.
Add the milk, eggs, melted butter, and vanilla extract, and mix until just combined.
Gently fold in the raspberries, being careful not to break them up too much.
Spoon the batter evenly into the muffin cups, filling them about ¾ full.
Sprinkle sliced almonds over the tops of each muffin.
Bake for 18–22 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Let cool for 5 minutes before transferring to a wire rack.

These raspberry almond muffins are both fruity and nutty, offering a delicious balance of flavors and textures.

They make an excellent breakfast muffin or an afternoon treat with a hot beverage.

Gluten-Free Cinnamon Sugar Muffins

These gluten-free cinnamon sugar muffins are simple, yet incredibly tasty.

Coated in a cinnamon-sugar topping, they offer a warm, comforting flavor with a slightly crispy exterior.

With the help of Gluten-Free Bisquick, they are quick and easy to make, making them a perfect snack or breakfast for any occasion.

Ingredients:

2 cups Gluten-Free Bisquick
½ cup granulated sugar
½ cup milk (or dairy-free alternative)
2 eggs
¼ cup melted butter (or coconut oil)
1 teaspoon vanilla extract
½ teaspoon cinnamon

For the Cinnamon-Sugar Coating:

¼ cup granulated sugar
1 tablespoon cinnamon

Instructions:

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
In a large mixing bowl, combine the Gluten-Free Bisquick and sugar.
Add the milk, eggs, melted butter, and vanilla extract. Stir until just combined.
Spoon the batter evenly into the muffin cups, filling them about ¾ full.
Bake for 18–22 minutes or until golden brown and a toothpick inserted in the center comes out clean.
While the muffins bake, prepare the cinnamon-sugar coating by combining the sugar and cinnamon in a small bowl.
Once the muffins have cooled slightly, roll each muffin in the cinnamon-sugar mixture until evenly coated.

These cinnamon sugar muffins are perfect for those who love a little sweetness without going overboard.

The cinnamon-sugar coating adds an irresistible crunch to the soft and tender muffins.

Serve them as a snack, or enjoy them for breakfast with your favorite beverage.

Gluten-Free Carrot Cake Muffins

These gluten-free carrot cake muffins combine the flavors of classic carrot cake with the convenience of a muffin.

With grated carrots, warm spices, and a touch of sweetness, these muffins are moist, flavorful, and perfect for a healthy treat.

Using Gluten-Free Bisquick makes them easy to prepare while maintaining that classic carrot cake texture.

Ingredients:

2 cups Gluten-Free Bisquick
½ cup granulated sugar
2 eggs
½ cup grated carrots
½ cup milk (or dairy-free alternative)
¼ cup melted butter (or coconut oil)
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup raisins or chopped walnuts (optional)

Instructions:

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
In a large mixing bowl, combine the Gluten-Free Bisquick, sugar, cinnamon, and nutmeg.
Add the eggs, grated carrots, milk, and melted butter. Stir until just combined.
If desired, fold in the raisins or chopped walnuts.
Spoon the batter into the muffin cups, filling them about ¾ full.
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Let cool for 5 minutes before transferring to a wire rack.

These carrot cake muffins are a healthy yet indulgent option that combines the sweetness of carrots and warm spices in a convenient, portable muffin form.

Enjoy them as a breakfast treat, or share them with friends and family as a sweet snack.

Gluten-Free Maple Pecan Muffins

These gluten-free maple pecan muffins are a delightful combination of warm maple syrup and crunchy pecans.

The rich flavor of maple pairs perfectly with the nuttiness of pecans, making these muffins an irresistible treat.

With Gluten-Free Bisquick, they come together quickly, making them perfect for a cozy breakfast or a sweet snack.

Ingredients:

2 cups Gluten-Free Bisquick
½ cup granulated sugar
½ cup maple syrup
½ cup milk (or dairy-free alternative)
2 eggs
¼ cup melted butter (or coconut oil)
1 teaspoon vanilla extract
½ cup chopped pecans
1 teaspoon cinnamon

Instructions:

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
In a large bowl, combine the Gluten-Free Bisquick, sugar, and cinnamon.
Add the maple syrup, milk, eggs, melted butter, and vanilla extract, stirring until just combined.
Gently fold in the chopped pecans.
Spoon the batter into the muffin cups, filling them about ¾ full.
Bake for 18–22 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Let the muffins cool for 5 minutes before transferring them to a wire rack.

These maple pecan muffins offer a perfect balance of sweetness from the maple syrup and the satisfying crunch of pecans.

They are an ideal treat for breakfast or a mid-afternoon snack, and the maple flavor makes them a cozy option for cooler weather.

Gluten-Free Coconut Lime Muffins

These gluten-free coconut lime muffins are a tropical delight, with a sweet coconut flavor complemented by a zesty lime kick.

The muffins are soft and moist, and the combination of coconut and lime is both refreshing and indulgent.

With the help of Gluten-Free Bisquick, these muffins come together effortlessly, making them an excellent choice for breakfast or a special snack.

Ingredients:

2 cups Gluten-Free Bisquick
½ cup granulated sugar
½ cup shredded coconut
½ cup milk (or dairy-free alternative)
2 eggs
¼ cup melted butter (or coconut oil)
1 teaspoon vanilla extract
Zest of 1 lime
2 tablespoons lime juice

Instructions:

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
In a large bowl, combine the Gluten-Free Bisquick, sugar, and shredded coconut.
Add the milk, eggs, melted butter, vanilla extract, lime zest, and lime juice, stirring until just combined.
Spoon the batter into the muffin cups, filling them about ¾ full.
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool for 5 minutes before transferring them to a wire rack.

These coconut lime muffins are both sweet and tangy, with the tropical flavor of coconut complemented by the refreshing zing of lime.

They make a perfect light breakfast or snack, and they are especially delightful during warm weather months.

Gluten-Free Strawberry Shortcake Muffins

These gluten-free strawberry shortcake muffins bring the classic flavors of strawberry shortcake into muffin form.

They are soft, slightly sweet, and loaded with fresh strawberries.

With Gluten-Free Bisquick, they are easy to make and perfect for spring and summer gatherings or as a sweet snack anytime.

Ingredients:

2 cups Gluten-Free Bisquick
½ cup granulated sugar
1 teaspoon vanilla extract
½ cup milk (or dairy-free alternative)
2 eggs
¼ cup melted butter (or coconut oil)
1 cup fresh strawberries, chopped

For the Topping:

¼ cup heavy cream or coconut cream
1 tablespoon powdered sugar

Instructions:

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
In a large mixing bowl, combine the Gluten-Free Bisquick and sugar.
Add the milk, eggs, melted butter, and vanilla extract, and mix until just combined.
Gently fold in the chopped strawberries.
Spoon the batter into the muffin cups, filling them about ¾ full.
Bake for 18–22 minutes or until golden brown and a toothpick inserted comes out clean.
While the muffins bake, whip the heavy cream with powdered sugar until soft peaks form.
Allow the muffins to cool for a few minutes before serving with a dollop of whipped cream on top.

These strawberry shortcake muffins are sweet, light, and bursting with fresh strawberry flavor.

The whipped cream topping adds a classic shortcake touch, making these muffins perfect for a spring or summer brunch or a special dessert treat.

Gluten-Free Gingerbread Muffins

These gluten-free gingerbread muffins are packed with warm, spicy flavors, perfect for the colder months.

With a rich blend of cinnamon, ginger, and molasses, these muffins offer all the cozy comfort of gingerbread in a soft, fluffy muffin form.

Using Gluten-Free Bisquick ensures they are easy to make, making them a fantastic addition to your holiday baking or a sweet snack for any time of year.

Ingredients:

2 cups Gluten-Free Bisquick
½ cup brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon nutmeg
½ cup milk (or dairy-free alternative)
2 eggs
¼ cup molasses
¼ cup melted butter (or coconut oil)

Instructions:

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
In a large mixing bowl, combine the Gluten-Free Bisquick, brown sugar, and spices (ginger, cinnamon, cloves, and nutmeg).
Add the milk, eggs, molasses, and melted butter. Mix until just combined.
Spoon the batter into the muffin cups, filling them about ¾ full.
Bake for 18–22 minutes or until a toothpick inserted comes out clean.
Let the muffins cool for 5 minutes before transferring to a wire rack.

These gingerbread muffins are sweet, spicy, and full of comforting flavors.

They’re perfect for the holiday season or any time you’re craving the warming taste of gingerbread in a quick and easy form.

Gluten-Free Cherry Almond Muffins

These gluten-free cherry almond muffins are a delicious combination of tart cherries and crunchy almonds, creating a delightful balance of flavors and textures.

The sweet almond flavor complements the cherries perfectly, making these muffins a perfect treat for breakfast or an afternoon snack.

With Gluten-Free Bisquick, they come together in no time and bake to perfection.

Ingredients:

2 cups Gluten-Free Bisquick
½ cup granulated sugar
½ cup milk (or dairy-free alternative)
2 eggs
¼ cup melted butter (or coconut oil)
1 teaspoon almond extract
1 cup fresh or frozen cherries, chopped
¼ cup sliced almonds

Instructions:

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
In a large mixing bowl, combine the Gluten-Free Bisquick and sugar.
Add the milk, eggs, melted butter, and almond extract. Stir until just combined.
Gently fold in the chopped cherries.
Spoon the batter into the muffin cups, filling them about ¾ full.
Sprinkle sliced almonds over the tops of the muffins.
Bake for 18–22 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Let the muffins cool for 5 minutes before transferring them to a wire rack.

These cherry almond muffins are sweet, nutty, and bursting with fresh cherry flavor.

They make a perfect addition to a brunch spread or a sweet, light snack to enjoy any time of day.

Gluten-Free Mocha Chocolate Muffins

These gluten-free mocha chocolate muffins are a dream for coffee and chocolate lovers.

The rich, robust flavor of coffee pairs beautifully with gooey melted chocolate, creating an indulgent muffin experience.

Made with Gluten-Free Bisquick, these muffins come together quickly and are perfect for breakfast, dessert, or a special treat when you’re craving a chocolatey pick-me-up.

Ingredients:

2 cups Gluten-Free Bisquick
½ cup granulated sugar
1 tablespoon instant coffee granules
½ cup milk (or dairy-free alternative)
2 eggs
¼ cup melted butter (or coconut oil)
1 teaspoon vanilla extract
½ cup mini chocolate chips

Instructions:

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
In a small bowl, dissolve the instant coffee granules in the milk.
In a large mixing bowl, combine the Gluten-Free Bisquick and sugar.
Add the coffee-milk mixture, eggs, melted butter, and vanilla extract. Mix until just combined.
Gently fold in the mini chocolate chips.
Spoon the batter into the muffin cups, filling them about ¾ full.
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
Let the muffins cool for 5 minutes before transferring them to a wire rack.

These mocha chocolate muffins are the perfect treat for anyone who loves the combination of coffee and chocolate.

They are rich, moist, and bursting with flavor, making them an ideal indulgence for breakfast or as a midday treat to satisfy your sweet tooth.

Gluten-Free Banana Nut Muffins

These gluten-free banana nut muffins are moist, flavorful, and packed with the perfect balance of ripe bananas and crunchy walnuts.

The natural sweetness of bananas combined with the rich nuttiness of walnuts makes them a satisfying treat for breakfast or a snack.

With Gluten-Free Bisquick, they come together in a breeze, and the result is a muffin that’s both fluffy and hearty.

Ingredients:

2 cups Gluten-Free Bisquick
½ cup granulated sugar
2 ripe bananas, mashed
½ cup milk (or dairy-free alternative)
2 eggs
¼ cup melted butter (or coconut oil)
1 teaspoon vanilla extract
½ cup chopped walnuts

Instructions:

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
In a large bowl, combine the Gluten-Free Bisquick and sugar.
In another bowl, mash the bananas until smooth and mix in the milk, eggs, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the chopped walnuts.
Spoon the batter into the muffin cups, filling them about ¾ full.
Bake for 18–22 minutes or until a toothpick inserted comes out clean.
Let the muffins cool for 5 minutes before transferring to a wire rack.

These banana nut muffins are a great way to use up overripe bananas and enjoy a moist, nutty snack.

They are perfect for breakfast, an on-the-go snack, or even as a light dessert.

Gluten-Free Blueberry Muffins

These gluten-free blueberry muffins are light, fluffy, and bursting with juicy blueberries in every bite.

The sweetness of the berries, combined with the mild flavor of the muffin, creates a delightful treat.

Thanks to Gluten-Free Bisquick, these muffins are easy to make and will have everyone coming back for more.

Perfect for breakfast or as a light snack, these blueberry muffins are a true crowd-pleaser.

Ingredients:

2 cups Gluten-Free Bisquick
½ cup granulated sugar
1 teaspoon vanilla extract
½ cup milk (or dairy-free alternative)
2 eggs
¼ cup melted butter (or coconut oil)
1 cup fresh or frozen blueberries

Instructions:

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
In a large bowl, combine the Gluten-Free Bisquick and sugar.
Add the milk, eggs, melted butter, and vanilla extract. Stir until just combined.
Gently fold in the blueberries.
Spoon the batter into the muffin cups, filling them about ¾ full.
Bake for 18–22 minutes or until golden brown and a toothpick inserted comes out clean.
Let the muffins cool for 5 minutes before transferring them to a wire rack.

These blueberry muffins are the epitome of simplicity and deliciousness.

They make a wonderful addition to breakfast or brunch and are perfect for packing in lunches or enjoying with a cup of tea or coffee.

Gluten-Free Chocolate Chip Muffins

These gluten-free chocolate chip muffins are rich, sweet, and filled with pockets of melty chocolate.

Perfect for satisfying your chocolate cravings, these muffins are soft, moist, and made even better with a generous helping of chocolate chips.

With Gluten-Free Bisquick, they come together quickly, making them an easy treat for any occasion.

Ingredients:

2 cups Gluten-Free Bisquick
½ cup granulated sugar
1 teaspoon vanilla extract
½ cup milk (or dairy-free alternative)
2 eggs
¼ cup melted butter (or coconut oil)
1 cup mini chocolate chips

Instructions:

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
In a large mixing bowl, combine the Gluten-Free Bisquick and sugar.
Add the milk, eggs, melted butter, and vanilla extract, stirring until just combined.
Gently fold in the mini chocolate chips.
Spoon the batter into the muffin cups, filling them about ¾ full.
Bake for 18–22 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Let the muffins cool for 5 minutes before transferring them to a wire rack.

These chocolate chip muffins are perfect for chocolate lovers and make a sweet snack or dessert.

They’re incredibly easy to make and are sure to be enjoyed by everyone in the family!

Gluten-Free Apple Cinnamon Muffins

These gluten-free apple cinnamon muffins are a perfect combination of sweet apples and warm cinnamon, creating a deliciously cozy treat.

With the help of Gluten-Free Bisquick, these muffins come together quickly and bake up soft, fluffy, and full of flavor.

The chunks of apples add moisture and natural sweetness, making these muffins ideal for breakfast or as a fall-inspired snack.

Ingredients:

2 cups Gluten-Free Bisquick
½ cup brown sugar
1 teaspoon cinnamon
½ cup milk (or dairy-free alternative)
2 eggs
¼ cup melted butter (or coconut oil)
1 cup peeled and diced apples (about 1 large apple)
1 teaspoon vanilla extract

Instructions:

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
In a large bowl, combine the Gluten-Free Bisquick, brown sugar, and cinnamon.
Add the milk, eggs, melted butter, and vanilla extract. Stir until just combined.
Gently fold in the diced apples.
Spoon the batter into the muffin cups, filling them about ¾ full.
Bake for 18–22 minutes or until golden brown and a toothpick inserted comes out clean.
Let the muffins cool for 5 minutes before transferring to a wire rack.

These apple cinnamon muffins are warm, comforting, and perfect for chilly mornings.

The apples provide a deliciously moist texture, while the cinnamon gives them a cozy flavor that everyone will love. They make a great addition to breakfast or a mid-afternoon snack.

Gluten-Free Peach Muffins

These gluten-free peach muffins are bursting with sweet, juicy peaches, making them a delightful treat for any season.

The soft, moist texture pairs perfectly with the sweetness of the peaches, and Gluten-Free Bisquick ensures they come together with ease.

Whether you use fresh or frozen peaches, these muffins are sure to impress.

Ingredients:

2 cups Gluten-Free Bisquick
½ cup granulated sugar
1 teaspoon vanilla extract
½ cup milk (or dairy-free alternative)
2 eggs
¼ cup melted butter (or coconut oil)
1 cup diced peaches (fresh or frozen)

Instructions:

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
In a large mixing bowl, combine the Gluten-Free Bisquick and sugar.
Add the milk, eggs, melted butter, and vanilla extract. Stir until just combined.
Gently fold in the diced peaches.
Spoon the batter into the muffin cups, filling them about ¾ full.
Bake for 18–22 minutes or until golden brown and a toothpick inserted comes out clean.
Let the muffins cool for 5 minutes before transferring them to a wire rack.

These peach muffins are sweet and fruity, perfect for breakfast or a light snack.

The natural sweetness of the peaches makes them an excellent choice for anyone who loves fresh fruit in their baked goods.

Gluten-Free Chocolate Coconut Muffins

These gluten-free chocolate coconut muffins are a dream come true for chocolate and coconut lovers.

The rich chocolate flavor pairs beautifully with the sweet, tropical taste of coconut, creating a deliciously indulgent muffin.

Made with Gluten-Free Bisquick, these muffins are easy to prepare and bake up soft and moist.

Ingredients:

2 cups Gluten-Free Bisquick
½ cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon vanilla extract
½ cup milk (or dairy-free alternative)
2 eggs
¼ cup melted butter (or coconut oil)
½ cup shredded coconut
½ cup mini chocolate chips

Instructions:

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
In a large bowl, combine the Gluten-Free Bisquick, sugar, and cocoa powder.
Add the milk, eggs, melted butter, and vanilla extract, and stir until just combined.
Gently fold in the shredded coconut and mini chocolate chips.
Spoon the batter into the muffin cups, filling them about ¾ full.
Bake for 18–22 minutes or until golden brown and a toothpick inserted comes out clean.
Let the muffins cool for 5 minutes before transferring them to a wire rack.

These chocolate coconut muffins are rich, sweet, and filled with tropical flavor.

They make a decadent breakfast or a perfect treat when you’re craving something indulgent.

The combination of chocolate and coconut makes them a fan favorite for anyone who loves these classic flavors.

Gluten-Free Carrot Cake Muffins

These gluten-free carrot cake muffins are packed with the same delicious flavors as a classic carrot cake, but in a convenient muffin form.

They’re filled with finely grated carrots, warm spices like cinnamon and nutmeg, and a hint of sweetness, making them perfect for breakfast or a sweet afternoon snack.

The addition of walnuts provides a lovely crunch and richness to each bite.

Ingredients:

2 cups Gluten-Free Bisquick
½ cup brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
2 eggs
½ cup milk (or dairy-free alternative)
¼ cup melted butter (or coconut oil)
1 teaspoon vanilla extract
1 ½ cups finely grated carrots
½ cup chopped walnuts (optional)

Instructions:

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
In a large bowl, combine the Gluten-Free Bisquick, brown sugar, cinnamon, and nutmeg.
In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined.
Gently fold in the grated carrots and chopped walnuts, if using.
Spoon the batter into the muffin cups, filling them about ¾ full.
Bake for 18–22 minutes or until a toothpick inserted comes out clean.
Let the muffins cool for 5 minutes before transferring them to a wire rack.

These carrot cake muffins are moist and packed with flavors of cinnamon and nutmeg, making them an ideal treat for any time of day.

They’re a great way to enjoy the classic taste of carrot cake in a portable and easy-to-make muffin form.

Gluten-Free Lemon Poppy Seed Muffins

These gluten-free lemon poppy seed muffins are bright, zesty, and full of flavor.

The tangy lemon pairs perfectly with the nutty crunch of poppy seeds, making these muffins a refreshing treat.

They’re light, fluffy, and with a bit of sweetness, they are perfect for breakfast or as an afternoon snack. Made with Gluten-Free Bisquick, they come together in no time!

Ingredients:

2 cups Gluten-Free Bisquick
½ cup granulated sugar
1 teaspoon baking powder
Zest of 1 lemon
2 tablespoons lemon juice
½ cup milk (or dairy-free alternative)
2 eggs
¼ cup melted butter (or coconut oil)
1 tablespoon poppy seeds
1 teaspoon vanilla extract

Instructions:

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
In a large bowl, combine the Gluten-Free Bisquick, sugar, and baking powder.
In another bowl, whisk together the lemon zest, lemon juice, milk, eggs, melted butter, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined.
Gently fold in the poppy seeds.
Spoon the batter into the muffin cups, filling them about ¾ full.
Bake for 18–22 minutes or until golden brown and a toothpick inserted comes out clean.
Let the muffins cool for 5 minutes before transferring them to a wire rack.

These lemon poppy seed muffins are bright and refreshing, making them a perfect pick-me-up for any time of day.

The lemon flavor is uplifting and complements the poppy seeds, creating a delightful muffin that’s light yet flavorful.

Gluten-Free Zucchini Muffins

These gluten-free zucchini muffins are soft, moist, and subtly sweet, with a mild zucchini flavor that’s enhanced by the addition of warm spices.

The grated zucchini helps keep these muffins tender, while the cinnamon and nutmeg give them a comforting, homey taste.

They make a great snack or breakfast option for busy mornings and are a great way to sneak in some vegetables.

Ingredients:

2 cups Gluten-Free Bisquick
½ cup granulated sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
2 eggs
½ cup milk (or dairy-free alternative)
¼ cup melted butter (or coconut oil)
1 teaspoon vanilla extract
1 cup grated zucchini, excess moisture squeezed out
¼ cup chopped walnuts (optional)

Instructions:

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
In a large bowl, combine the Gluten-Free Bisquick, sugar, cinnamon, and nutmeg.
In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined.
Gently fold in the grated zucchini and walnuts, if using.
Spoon the batter into the muffin cups, filling them about ¾ full.
Bake for 18–22 minutes or until golden brown and a toothpick inserted comes out clean.
Let the muffins cool for 5 minutes before transferring them to a wire rack.

These zucchini muffins are wonderfully moist, lightly spiced, and a great way to incorporate vegetables into your diet.

They are perfect for breakfast, a light snack, or even as a lunchbox treat for kids.

Gluten-Free Orange Cranberry Muffins

These gluten-free orange cranberry muffins are bursting with fresh citrus flavor and tart cranberries, creating a perfect balance of sweet and tangy.

The bright notes of orange zest pair beautifully with the pop of cranberry, making these muffins a refreshing treat for breakfast or any time of day.

With the help of Gluten-Free Bisquick, they come together effortlessly for a delicious snack.

Ingredients:

2 cups Gluten-Free Bisquick
½ cup granulated sugar
Zest of 1 orange
1 cup fresh or frozen cranberries, chopped
½ cup milk (or dairy-free alternative)
2 eggs
¼ cup melted butter (or coconut oil)
1 teaspoon vanilla extract

Instructions:

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
In a large mixing bowl, combine the Gluten-Free Bisquick, sugar, and orange zest.
In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined.
Gently fold in the chopped cranberries.
Spoon the batter into the muffin cups, filling them about ¾ full.
Bake for 18–22 minutes or until golden brown and a toothpick inserted comes out clean.
Let the muffins cool for 5 minutes before transferring them to a wire rack.

These orange cranberry muffins are bright and flavorful, with the citrusy sweetness of orange and the tart burst of cranberries.

They make a fantastic addition to holiday breakfasts or an anytime treat.

Gluten-Free Pumpkin Spice Muffins

These gluten-free pumpkin spice muffins are the ultimate fall treat.

Made with real pumpkin and a warm blend of spices, they are the perfect way to enjoy the flavors of autumn in muffin form.

With Gluten-Free Bisquick, these muffins come together quickly, and the moist, spiced batter makes each bite comforting and delicious.

Ingredients:

2 cups Gluten-Free Bisquick
½ cup brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ teaspoon cloves
1 cup canned pumpkin puree
2 eggs
½ cup milk (or dairy-free alternative)
¼ cup melted butter (or coconut oil)
1 teaspoon vanilla extract

Instructions:

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
In a large mixing bowl, combine the Gluten-Free Bisquick, brown sugar, cinnamon, nutmeg, ginger, and cloves.
In a separate bowl, whisk together the pumpkin puree, eggs, milk, melted butter, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined.
Spoon the batter into the muffin cups, filling them about ¾ full.
Bake for 18–22 minutes or until golden brown and a toothpick inserted comes out clean.
Let the muffins cool for 5 minutes before transferring them to a wire rack.

These pumpkin spice muffins are soft, flavorful, and perfectly spiced for the fall season.

They are a delicious way to celebrate autumn and make an excellent addition to a cozy breakfast or a holiday brunch.

Gluten-Free Strawberry Muffins

These gluten-free strawberry muffins are light, fluffy, and packed with fresh strawberry flavor in every bite.

The natural sweetness of ripe strawberries makes these muffins a delightful treat that’s perfect for breakfast or a midday snack.

Thanks to Gluten-Free Bisquick, these muffins come together in no time and bake into a soft, tender muffin that’s full of fresh fruit goodness.

Ingredients:

2 cups Gluten-Free Bisquick
½ cup granulated sugar
1 teaspoon vanilla extract
½ cup milk (or dairy-free alternative)
2 eggs
¼ cup melted butter (or coconut oil)
1 cup fresh strawberries, chopped

Instructions:

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
In a large mixing bowl, combine the Gluten-Free Bisquick and sugar.
Add the milk, eggs, melted butter, and vanilla extract. Stir until just combined.
Gently fold in the chopped strawberries.
Spoon the batter into the muffin cups, filling them about ¾ full.
Bake for 18–22 minutes or until golden brown and a toothpick inserted comes out clean.
Let the muffins cool for 5 minutes before transferring them to a wire rack.

These strawberry muffins are sweet, moist, and full of fresh berry flavor.

They’re a perfect choice for breakfast, a snack, or even a light dessert.

You can enjoy them all year round, especially when strawberries are in season!