Cake Mix Blueberry Muffins

– 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)


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.)

In a large mixing bowl, add the melted butter, oil, eggs, milk and lemon juice and whisk until smooth.

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.

Once all the batter is added to the cupcake liners, sprinkle a little brown sugar over the top of each muffin. Bake at 350 degrees F for approximately 16-23 minutes, if using frozen blueberries.

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.

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