Whip up a batch of quick and moist homemade blueberry muffins using a cake mix. Fresh blueberry muffins ready to enjoy in minutes.
These muffins are moist with a tender texture and so quick and easy to make because you’ll use the convenience of a cake mix.
Table of Contents:
Homemade baking doesn’t have to be complicated, and these cake mix blueberry muffins are here to prove it.
If you’ve been craving blueberry muffins, but want something quick, easy, and delicious, this recipe is your new best friend and will easily turn cake mix into your favorite blueberry muffins.
Ingredient Notes:
Now let’s talk about just some of the ingredients in this blueberry muffin cake mix recipe. (The printable list of all ingredients are in the recipe card below.)
Butter: Oh butter makes everything better, right? For this recipe, it adds moisture and flavor.
Oil: You’ll need to add in oil as well so you’ll get super moist muffins.
Lemon juice: These muffins won’t taste lemony. It’s just enough to bring out the tartness of the blueberries.
Yellow cake mix: This is the base for the recipe. It’s what makes it super quick and easy since you don’t have to measure out flour and baking powder or soda.
Blueberries: For this recipe, you can use frozen or fresh blueberries.
(Make sure to check out the FAQ section below in this post for ingredient and substitution questions.)
How to make these muffins:
Let’s talk about how to make blueberry muffins from a cake mix. (The printable instructions are in the recipe card below.)
Step 1:
Preheat the oven to 350 degrees F and fill one 12-count muffin or cupcake pan along with three more spaces in another cupcake pan. (This recipe makes about 15 muffins.)
Step 2:
In a large mixing bowl, add the melted butter, oil, eggs, milk and lemon juice and whisk until smooth.
Step 3:
Add the dry cake mix and mix with an electric mixer on medium speed until well combined.
Step 4:
Now add about a heaping tablespoon of the plain batter (don’t add the blueberries yet) to each cupcake liner.
Step 5:
Next, add the blueberries to the remaining batter left in the mixing bowl and fold in gently.
Step 6:
Now add the remaining batter, from the mixing bowl to the top of the plain batter that you already added to the cupcake liners.
(Doing it this way helps keep the blueberries from sinking so much in the batter as they’ll have farther to sink. I find this trick works better than coating blueberries in flour, but use the method you like best.)
Step 7:
Once all the batter is added to the cupcake liners, sprinkle a little brown sugar over the top of each muffin.
Step 8:
Bake at 350 degrees F for approximately 16-23 minutes, if using frozen blueberries. If using fresh blueberries, it will take less time, so start checking at about 13 minutes. (Ovens vary, so please watch closely.) Be careful not to over-bake as that will cause dry muffins.
Step 9:
Once baked, set the muffin pans on cooling racks and allow the muffins to cool in the pans for about 5 minutes, then remove the muffins from the pans and allow them to cool directly on the cooling racks.
Step 10:
Serve muffins at room temperature or warm. These are great warm with butter.
(Remember that the instructions will also be in the recipe card below.)
Blueberry Muffins with a Cake Mix
Ingredients
- 1/4 cup melted butter, cooled down a bit
- 1/4 cup vegetable oil
- 3 large eggs, close to room temperature
- 1/2 cup milk, close to room temperature
- 2 teaspoons lemon juice
- 1 (15 ounce) box yellow cake mix (do not add the other ingredients listed on the box)
- 1 cup fresh or frozen blueberries, rinsed and dried (I used frozen)
- 3 tablespoons brown sugar (I used light brown sugar)
Instructions
- Preheat the oven to 350 degrees F. Fill one 12-count muffin or cupcake pan along with three more spaces in another cupcake pan. (This recipe makes about 15 muffins.) Feel free to spray the liners with non-stick baking spray.
- In a large mixing bowl, add the melted butter, oil, eggs, milk and lemon juice and whisk until smooth. (If the eggs are cold, they can cause the melted butter to clump up. If it clumps up, just continue on as it won't ruin the muffins, but may make tunnels or holes in the muffins. It won't really affect the taste though.)
- Add the dry cake mix and mix with an electric mixer on medium speed until well combined.
- Add about a heaping tablespoon of the plain batter (don't add the blueberries yet) to each cupcake liner.
- Now add the blueberries to the remaining batter left in the mixing bowl and fold in gently.
- Add the remaining batter, from the mixing bowl, to the top of the plain batter that you already added to the cupcake liners. (Doing it this way helps keep the blueberries from sinking so much in the batter as they'll have farther to sink. I find this trick works better than coating blueberries in flour, but use the method you like best.)
- Once all the batter is added to the cupcake liners, sprinkle a little brown sugar over the top of each muffin. (You may not need all the brown sugar, depending on how much you add to each. Add more if you like sweet muffins.)
- Bake at 350 degrees F for approximately 16-23 minutes, if using frozen blueberries. If using fresh blueberries, it will take less time, so start checking at about 13 minutes. (Ovens vary, so please watch closely.) Muffins are finished baking when the tops are golden brown and a toothpick inserted into the middle of a few of the muffins comes out with a few moist crumbs on it or clean, but no raw batter. Be careful not to over-bake as that will cause dry muffins.
- Once baked, set the muffin pans on cooling racks and allow the muffins to cool in the pans for about 5 minutes, then remove the muffins from the pans and allow them to cool directly on the cooling racks.
- Serve muffins at room temperature or warm. These are also good with butter.
Notes
Nutrition
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Tips & FAQs:
Either works for this recipe.
Yes.
If the butter is still a little warm and the other ingredients are added cold, then that can sometimes make the butter cold again and cause it to clump up.
At that point, the batter just doesn’t mix as well. It’s not the end of the world if this happens, but it’s better if you can prevent it.
No, but I promise it won’t make the muffins taste lemony. It just brings out the flavor of the blueberries.
Probably. I haven’t tried a different flavor cake mix, but I’m sure that would work just fine.
No. Just add the ingredients listed in the recipe.
Either works fine, just follow the directions on how long to bake as they’ll be fully baked at different times.
Using frozen berries will take a bit longer to bake, than using fresh blueberries.
No, it just adds extra sweetness to the tops of the muffins.
Muffins are finished baking when the tops are golden brown and a toothpick inserted into the middle of a few of the muffins comes out with a few moist crumbs on it or clean, but no raw batter. Be careful not to over-bake as that will cause dry muffins.
Yes, these muffins can be made ahead of time and frozen if desired. Let the baked muffins cool completely, then add them to a freezer bag and place in the freezer for up to a month.
These muffins should be stored in an airtight container and can be stored at room temperature for a couple of days. You can then put them into the refrigerator, in an airtight container, to prolong freshness for a couple more days.
Probably although I haven’t tried it out. If you do try it, pour the batter into two prepared loaf pans and bake at 325 degrees F and start checking at around 25-30 minutes or so, although it may need a bit more baking time.
These muffins are best served either at room temperature or warm. They’re also good with a bit of butter on them. If the muffins are cold, set one out of the fridge to come closer to room temperature or pop one in the microwave to warm up a bit.
Supplies used for this recipe:
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
- Cupcake pans
- Cupcake liners
- Mixing bowls
- Hand electric mixer or stand mixer
- Silicone spatula
- Cooling racks
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