Light, fluffy, and easy to bake--these Blueberry Cake Mix Muffins are a quick and simple way to enjoy delicious homemade muffins. They are perfect for a weekend breakfast or a tasty snack.
My kids are obsessed with blueberry cake mix muffins! Whenever they get a whiff of these baking in the oven, they come racing into the kitchen. These muffins are a win-win for busy mornings or after-school snacks. They are also a great recipe that I bake with my culinary students.
They're simple enough for little hands to help make, and the sweet cake batter studded with blueberries is a guaranteed crowd-pleaser. In just under 30 minutes, you can transform a box of cake mix into a batch of warm, delicious muffins that your kids will love.
Why we love these muffins
Budget-friendly - Cake mix and blueberries are typically affordable ingredients, making this a budget-conscious treat.
Simple to bake - They're incredibly easy to make. Using a cake mix cuts down on ingredients, measuring, and prep time. These muffins come together in less than 30 minutes--perfect for busy mornings or when you want a quick treat.
Moistness - Cake mix muffins tend to be very moist, thanks to the ingredients already included in the mix. This means you can say goodbye to dry as dust muffins.
Ingredients
Dry ingredients (Cake Mix, Baking Powder, extra flour)- This forms the base of the muffins, providing structure, sweetness, and flavor.
Wet Ingredients (Milk, Oil, Eggs) - These activate the leavening agents in the cake mix and create a moist batter. The milk adds liquid, the oil adds richness, and the eggs bind everything together.
Blueberries - Adds a sweetness and a tang to the muffins.
How to Make Cake Mix Blueberry Muffins
Prep - Preheat your oven and line a muffin tin(s) with cupcake liners.
Mix - Whisk cake mix, baking powder, flour, milk, oil, and eggs in a bowl. Stir until just combined.
Fold - Gently fold in fresh or frozen blueberries.
Bake - Fill muffin cups ¾ full and bake for 16-20 minutes, or until a toothpick inserted comes out clean.
Variations
Yellow, white, or lemon cake mixes would all work well.
A ½ teaspoon of lemon extract, vanilla, or almond extract can be used to enhance your muffin's flavor. However, almond extract should only be used with white or yellow cake mix.
You can swap in a cup of raspberries, blackberries, or chopped strawberries to mix up the berry flavors.
FAQS
Can I use a different flavor of cake mix?
Yes, you can! While vanilla or yellow cake mix is classic, other flavors like lemon or strawberry can work too. Just be aware that the stronger flavors might overpower the blueberries.
What can I use instead of milk?
You can substitute milk with other liquids like water, apple juice, orange juice, or even yogurt (plain or flavored) for a bit of added tang. Note that the muffins might be slightly denser with water compared to milk.
Can I use melted butter instead of vegetable oil?
Yes, melted butter can be used in a 1:1 swap for vegetable oil. However, the muffins might be slightly richer and denser.
Fresh vs. frozen blueberries?
Both work! Fresh blueberries add a brighter flavor, while frozen blueberries might bleed a bit more into the batter. If using frozen, don't thaw them completely, just toss them in a bit before folding them in to prevent them from sinking.
My muffins are dry! What went wrong?
Overmixing the batter can lead to dry muffins. Mix until just combined, and don't overbake them. A toothpick inserted in the center should come out with moist crumbs, not completely clean.
How can I store my leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. You can also freeze them for longer storage (up to 3 months).
More Tasty Muffins to Try Today
📖 Recipe
Cake Mix Blueberry Muffins
Equipment
- muffin tin
- cupcake liners
- oven *adjusted to center rack position
- Whisk
- mixing bowl
- measuring cups and spoons
Ingredients
- 15.25 ounces white cake mix
- 1 teaspoon baking powder
- 2 tablespoons all-purpose flour
- ⅓ cup vegetable oil
- 3 large eggs
- ⅔ cup whole milk
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 375°F. Line 2 cupcake tins with paper liners; set aside.
- In a large bowl, whisk the dry ingredients. Add in the eggs, oil, and milk; combine until smooth. Fold in the blueberries.
- Fill each paper liner with batter about ¾ of the way full.
- Bake on the center rack for 16-20 minutes. Muffins will be golden brown, and feel firm and springy when gently depressed in the center.
- Transfer muffins to a wire rack and allow them to cool. Enjoy!
Notes
Nutrition
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