You are going to love this easy Blueberry Muffin recipe made with cake mix. We take a little help from the grocery store by adding fresh blueberries to yellow cake mix. The results are moist and flavorful muffins that are so super easy to make. The best part is that these muffins can be made ahead for a quick breakfast or snack.
We make homemade muffins, muffins from cake mix, and muffins from muffin mix. There are just so many options when it comes to making muffins at home that we do whatever is most fitting at the time.
Using a store bought mix is the easiest, making them from a cake mix is next, and homemade are the most difficult. But all of these methods are actually pretty easy. We like the different results we get from each method.
Jump to:
Ingredients
See recipe card for exact amounts.
Ingredient Notes
Six simple ingredients are all you need to make cake mix blueberry muffins.
Cake Mix – one 15.25 ounce box of cake mix. Do not mix it according to the package directions.
Eggs – large eggs work great.
Unsweetened Applesauce – we use this instead of vegetable oil or melted butter to make these a little better for us.
Milk – whole milk, 2% milk or skim milk will all work. Dairy free milk will also work.
Flour – we add a little all purpose flour to the batter.
Fresh Blueberries – we prefer fresh berries but you can use frozen blueberries, just rinse them really good and pat them dry with paper towels. Frozen berries may turn the batter purple and sink to the bottom more.
How to Make This Easy Muffin Recipe
- Preheat the oven to 375° and spray a muffin pan with cooking spray or line with muffin liners.
- Rinse the blueberries and pat dry with paper towels.
- Whisk the dry cake mix and flour together in a large mixing bowl.
- Toss 1 1/2 cups of the blueberries with 2 tablespoons of the dry mix in a medium bowl.
- In a small bowl beat eggs slightly, add applesauce and milk.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not over mix. Gently fold in the 1 1/2 cups of blueberries.
- Divide between prepared muffin cups. Divide the remaining 1/2 cup of blueberries between the muffins and gently press them into the muffin batter.
- Place in preheated oven for 17-19 minutes or until tops turn golden brown and a toothpick inserted into the center comes out clean.
- Cool in the pan for about 5 minutes then run a knife around the edges of the muffins and remove them from the pan. Cool on a wire rack.
If using the optional streusel topping, suggested below, the directions will be a little different than what you see above. You will need to mix all of the blueberries into the batter in step 6 and then skip the second part of step 7 and top with the streusel instead. Then proceed with the recipe as written above.
Tips
- I rinse the blueberries and then put them on a plate lined with paper towels and then dry the top of them with more paper towels. I try to do this a bit before I want to make the muffins so they can dry some before I make the muffins.
- I like to make muffins without paper liners. If using liners it is a good idea to spray them with a little nonstick spray.
- We use one 12 cup muffin tin and one 6 cup muffin tin. You can make these in batches if you only have one muffin pan.
- Usually we let our ingredients come to room temperature so the muffins will rise better. For these particular muffins I took the eggs and applesauce out of the fridge about an hour before I made the muffins. I forgot to take the milk out so it was only out a few minutes before I made them and they turned out fine.
Variations
The possibilities are nearly endless when it comes to cake mix muffins! Use any flavor cake mix you like. Both white cake mix and lemon cake mix would work great with blueberries.
If you change the flavor of cake mix the option for mix-ins is vast. Chocolate chips, flavored chips, chopped fresh fruit, or chopped canned fruit are great options. Shredded carrots and nuts can be added to spice cake to make carrot cake muffins and chopped or fresh banana can be added to several different cake mix flavors to make cake mix banana muffins.
Optional Topping Ideas
Betty Crocker has a Cinnamon Streusel Topping recipe that uses butter, flour, brown sugar and cinnamon. It would be delightful on these muffins. It looks like you would need to triple the recipe to have enough to top 17 muffins. If using a streusel topping, instead of reserving 1/2 cup of blueberries, mix all the blueberries into the batter. Then add the streusel on top of the muffin batter and bake as directed.
Taste of Home has a Quick Vanilla Glaze recipe that would be great on these cake mix muffins. All you need is powdered sugar, milk and vanilla extract. Bake the muffins as directed and them allow to cool before adding the glaze.
Martha Stewart has a Lemon Glaze that would pair well with these delicious blueberry muffins. All you need is powdered sugar, lemon juice, and lemon zest. Lee would love this glaze!
Storage & Freezing
Store leftover muffins in an airtight container on the counter or in the fridge for about 3 days. Muffins can be made ahead for meal prep and can be frozen. Taste of Home has a great how-to on this.
Follow us on social media!
Cake Mix Blueberry Muffins
Ingredients
- 2 cups fresh blueberries divided
- 1 box yellow cake mix 15.25 ounces
- 1/4 cup flour
- 2 eggs
- 1 cup milk
- 1/2 cup unsweetened applesauce
I earn a small commission from Instacart for qualifying purchases.
Instructions
- Rinse blueberries and pat dry with paper towels.
- Preheat oven to 375° and spray muffin pan with cooking spray or line with muffin liners sprayed with cooking spray.
- Whisk dry cake mix and flour together in a large bowl.
- Toss 1 1/2 cups of the blueberries with 2 tablespoons of the dry mix in a medium bowl.
- In a small bowl beat eggs slightly, add milk and applesauce.
- Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in 1 1/2 cups of blueberries.
- Divide batter between prepared muffin cups. Divide the remaining 1/2 cup of blueberries between the muffins and gently press them into the muffin batter.
- Place in preheated oven for 17-19 minutes or until tops turn golden brown and a toothpick inserted into the center comes out clean.
- Cool in the pan for about 5 minutes then run a knife around the edges of the muffins and remove them from the pan. Cool on a wire rack.
can i use almond milk instead of milk ?
Yes, that should work out just fine!
Perfect! Thank you!
You are welcome!