Easy Blueberry Muffin Cake Mix Recipe
By Tina Bevk
Updated December 8, 2023
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If you are looking for something delicious to bake, then you have to try this blueberry muffin cake mix recipe. Simple to make, these sweet muffins are perfect for the whole family. The best part is that you can have these tasty treats made in under an hour. The whole family is going to love them!
When it comes to something sweet these cake mix blueberry muffins are a recipe you have to try. You can use fresh blueberries or frozen to create these moist muffins and they are perfect every time. As muffin recipes go, this is one of the easiest you can make.
Most of the dry ingredients are taken care of in the cake mix you have chosen. Not only are these great when you have a sweet tooth craving, but they are also the perfect quick breakfast. Or for a morning pick-me-up, an afternoon treat, or a quick dessert after dinner…you get the idea. They have a special place in the hearts (and stomachs) of all who try them.
Why I love this recipe
- Baking doesn’t have to be complicated and these blueberry muffins are super simple to make and taste amazing.
- Blueberries are amazing in baked goods, and these muffins can be made with fresh or frozen blueberries. I have an excellent tip for when you use frozen blueberries.
- The cake mix box helps to get the right flavor and is a great hack for baking muffins. You can use yellow, white, or even lemon cake mix for this recipe. The lemon flavors work great with the blueberries.
- You can take simple ingredients and make fresh blueberry muffins with this easy recipe.
- These blueberry cake mix muffins are perfect for the whole family.
- They are perfect for snacking on the go. They stay intact and delicious, making them a convenient choice whether you’re headed to work or going on a road trip.
- If you like the sourdough tang in your baked goods, you can add ½ cup of sourdough starter to these muffins to achieve a more complex flavor.
Ingredients
Yellow or white cake mix: This is your base. You can choose the flavor you prefer, whether it’s a classic yellow cake or a white cake.
Eggs: Eggs provide moisture, structure, and richness to the muffins.
Vegetable oil: The oil keeps the muffins moist and adds a touch of richness.
Milk: Milk adds moisture and helps make the muffins tender.
Flour: A bit of extra flour helps to give the muffins structure and a more muffin-like texture.
Baking powder: This will make your muffins rise and become light and fluffy.
Blueberries: These are the star of the show, adding a burst of sweet, juicy flavor to your muffins. You can use fresh blueberries when they’re in season, or opt for frozen ones when they’re not. Gently fold them into the batter before baking.
Recipe tips
- Use a hand mixer, stand mixer, or whisk by hand to make the cake batter. Just ensure that you have thoroughly combined all of the ingredients before adding the blueberries.
- If you are using frozen berries, roll them in flour before adding them to the muffin mixture. This will stop the blueberries from sinking and the berries from turning the batter purple.
- Using a toothpick will help to ensure that the cakes are baked. If the toothpick comes out clean they are ready to be taken out of the oven. If you see any residue on the toothpick leave them in a few minutes longer.
- You can use a muffin tin or muffin cups for this blueberry muffin cake recipe. If you use muffin pans then you can use some cooking spray to ensure they don’t stick.
How to Make This Blueberry Muffin Cake Mix Recipe
Gather all of your ingredients together and preheat the oven to 375 degrees. Using a large mixing bowl or the bowl of a stand mixer, add all of the box of cake mix and the other ingredients except the blueberries.
Make sure all of the ingredients are combined by using a stand mixer, electric mixer, or hand whisk until you have a smooth muffin mixture.
Gently fold the blueberries into the cake batter and ensure they are evenly distributed. Don’t over-stir as this can cause the blueberry color to spread and knock the air out of your cake mixture.
Bake in the oven for 15-20 minutes. Keep an eye on the muffins and use a toothpick to check if they are baked. If the toothpick comes out clean, they are ready. They will also have a golden brown color. Transfer the muffins to a cooling rack to cool before serving.
Variations and substitutions
- You can use fresh or frozen blueberries for this recipe. Don’t forget my tip if you do use frozen berries.
- Why not try adding different berries? This recipe will work with raspberries and strawberries. Frozen or fresh berries will work just fine.
- If you like the idea of the lemon flavor but don’t have the lemon cake mix to use you could add a little lemon extract to help get that flavor. Or a squeeze of lemon juice and some lemon zest will help you to get that flavor. The extra flavor will be fine with a yellow cake mix or white cake mix box.
- Add some chocolate chips with the blueberries to get some extra sweetness. White chocolate would taste fantastic.
- Drizzle some melted chocolate on top of the cake.
- Cinnamon and Sugar: For a cozy touch, throw in about a teaspoon of ground cinnamon into the mix. Just before you pop them in the oven, give each muffin a little sprinkle of sugar. It’s like a warm, comforting hug for your taste buds.
- If you like a little crunch, chop up some pecans or walnuts and fold them in. They’ll give your muffins a nice texture and go great with those blueberries.
- Create a cream cheese filling. Mix some cream cheese, sugar, and a drop of vanilla extract. Plop a spoonful right into the center of each muffin cup and swirl it in. You’ll have a delightful creamy surprise inside each muffin.
- Before baking, toss a blend of oats, brown sugar, and a bit of butter on top of your muffins. It’s like giving them a subtle oatmeal cookie twist.
- For a taste of the tropics, mix in some shredded coconut and sliced almonds.
- You can even make these muffins sourdough if you have some sourdough discard on hand! Just add 1/2 cup of sourdough starter discard to the mix to give these a slight sourdough tang. If you’re in the mood for some from-scratch blueberry sourdough muffins, these are delightful.
Storage
Once these muffins have cooled to room temperature, you can store them in an airtight container on the counter. They can also be stored in the refrigerator. The flavorful muffins will last up to five days.
You can also freeze these delicious blueberry muffins. Freeze them individually and then add them to a freezer bag for storage. Allow them to thaw for a few hours before enjoying them. This is perfect for making a batch of these fluffy muffins for when you need them for pack-up lunches or snacks on the go.
FAQs
Do I have to use a cake mix for this recipe?
If you have a fail-safe muffin method then why not use it for this recipe instead of a cake mix box? You can make the cake batter and then add the berries. The cake mix just makes things quicker and simpler for those days when you want baked goods without the faff.
Why do I need to add baking powder?
Baking powder is essential when it comes to making muffins and is what will help get the desired texture. It is a leavening agent and works with the flour and the dry cake mix to get that rise.
What should I serve with these blueberry muffins?
ey are perfect as they are with your favorite hot drink. But you can also serve them with ice cream, whipped cream, some more fresh fruit, or chocolate sauce.
Can you make these muffins gluten-free?
You certainly can. There are cake mix boxes that you can get that are gluten-free. Then just use your preferred gluten-free flour and you are ready to make these muffins.
Can I use fresh and frozen blueberries together?
Absolutely! Combining both fresh and frozen blueberries can give your muffins a burst of flavor and a delightful contrast in texture.
Can I reduce the sugar in this recipe?
Sure, if you want to cut down on sugar, you can reduce it slightly without drastically affecting the texture. The blueberries add natural sweetness, so you can adjust to your taste.
Are there other fruits I can use instead of blueberries?
Of course! You can try raspberries, strawberries, diced apples, or even a mix of fruits to change up the flavor. Just make sure they’re chopped or sized appropriately.
Can I make mini muffins with this recipe?
Absolutely. You can use a mini muffin tin and reduce the baking time accordingly. Mini muffins make great bite-sized treats!
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Blueberry Muffin Cake Mix Recipe
EQUIPMENT
- 1 muffin tin
Ingredients
- 1 box yellow or white cake mix
- 2 eggs
- 1/3 cup vegetable oil
- 2/3 cup milk
- 2 tablespoons white flour
- 1 teaspoon baking powder
- 1 ½ cups blueberries frozen or fresh
Instructions
- Gather all of your ingredients together and preheat the oven to 375 degrees. Using a large mixing bowl or the bowl of a stand mixer, add all of the box of cake mix and the other ingredients except the blueberries.
- Make sure all of the ingredients are combined by using a stand mixer, electric mixer, or hand whisk until you have a smooth muffin mixture.
- Gently fold the blueberries into the cake batter and ensure they are evenly distributed. Don’t over-stir as this can cause the blueberry color to spread and knock the air out of your cake mixture.
- Bake in the oven for 15-20 minutes. Keep an eye on the muffins and use a toothpick to check if they are baked. If the toothpick comes out clean, they are ready. They will also have a golden brown color.
- Transfer the muffins to a cooling rack to cool before serving.
Nutrition
