These Cake Mix Blueberry Muffins start with a box of yellow cake mix and fresh blueberries for an easy shortcut muffin recipe. They’re moist, fluffy, and made with just six simple ingredients.
Using cake mix makes homemade blueberry muffins incredibly easy, and they’re perfect for breakfast, snacks, or making ahead for busy mornings.
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Ingredient Notes
See the recipe card for exact amounts.
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: I 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: I add a little all-purpose flour to the batter.
- Fresh Blueberries: We prefer fresh berries but you can use frozen blueberries, just rinse them well and pat them dry with paper towels. Frozen berries may turn the batter purple and sink to the bottom more.
How to Make Blueberry Muffins with Cake Mix
- 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 ½ 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 overmix. Gently fold in the 1 ½ cups of blueberries.
- Divide the batter evenly between the prepared muffin cups. Divide the remaining ½ cup of blueberries between the muffins and gently press them into the muffin batter.
- Place in preheated oven. Bake 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 for Making Cake Mix Blueberry Muffins
- Dry the blueberries well: Rinse and pat them thoroughly dry before adding them to the batter.
- Don’t overmix: Stir the wet and dry ingredients together just until combined.
- No liners needed: I usually spray the muffin pan with nonstick cooking spray. If using paper liners, lightly spraying them can help prevent sticking.
- One pan is fine: This recipe makes 17 muffins, so you can bake them in batches if you only have one 12-cup muffin pan.
Cake Mix 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.
How to Store and Freeze Blueberry Muffins
Store leftover muffins in an airtight container at room temperature or in the refrigerator for up to 3 days. For longer storage, freeze the muffins for up to 3 months.
Frequently Asked Questions
Yes! Yellow cake mix makes an easy base for blueberry muffins. I add flour, eggs, applesauce, milk, and fresh blueberries to make soft, moist muffins without making the cake mix according to the package directions.
More Easy Muffin Recipes
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Cake Mix Blueberry Muffins
Ingredients
- 2 cups fresh blueberries divided
- 1 box yellow cake mix 15.25 ounces
- ¼ cup flour
- 2 eggs
- 1 cup milk
- ½ cup unsweetened applesauce
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 ½ 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 ½ cups of blueberries.
- Divide batter between prepared muffin cups. Divide the remaining ½ 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!