Save some steps in the kitchen with these moist and easy Blueberry Muffins with Cake Mix! The perfect make ahead breakfast, these muffins are simple and so delicious!
Blueberry muffins are a classic breakfast, and these are the easiest ones to make! Using cake mix cuts down the steps in the kitchen because dry cake mix already has all purpose flour, baking powder and baking soda, and a little bit of sugar. These 3 Ingredient Apple Muffins are made with only a few ingredients and made with cake mix too!
Sour cream blueberry muffins with lemon zest, blueberry muffins with pancake mix, and sourdough blueberry muffins are delicious blueberry muffin recipes too! Muffins make a quick breakfast on busy school days, so they are perfect for meal prep! These muffins are loaded sweet blueberries that are bursting with flavor!
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Ingredients to Gather
- Yellow Cake Mix. One box of cake mix, your favorite variety. White cake mix can be used instead.
- Greek yogurt. This adds more moisture to the muffins. Plain or vanilla yogurt will work in this recipe.
- Melted butter. Vegetable oil or olive oil can be used instead of melted butter.
- Flour. Flour will help the berries stay in the thick batter and not sink to the bottom during baking.
- Baking Powder. Even though the cake mix already has baking powder in it, a little extra will help the muffins rise since we are adding yogurt and berries to the batter.
- Blueberries. Fresh or frozen blueberries add tang to these sweet muffins.
- Milk. Whole milk or your favorite non-dairy milk will work.
What Type of Cake Mix To Use
Grocery stores have a ton of different types of cake mixes these days. Betty Crocker and Duncan Hines are two of the most popular brands. Yellow cake mix or white cake mix is what you want for this recipe. Sometimes, yellow cake mix comes with a vanilla pudding mix packet to add to the batter. That pudding mix will add even more moisture and flavor to these muffins, so that's a great option too!
Equipment You'll Need
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Whisk
- Ice Cream Scoop
- Muffin Liners
- Standard Muffin Tin
Let's Make Blueberry Cake Mix Muffins
Preheat the oven to 375 degrees F. Line a muffin tin with muffin liners. Set that aside.
In a small bowl, mix together the flour and blueberries. This will ensure the blueberries don't sink to the bottom of the batter as they bake.
In a large bowl, add the melted butter, Greek yogurt, and milk. Mix well until it is fully combined.
Crack the large eggs into the bowl and mix again.
Add the dry ingredients to the wet ingredients and mix until combined. It's ok if there are a few lumps left in the batter, you do not want to overmix at this point.
Add the blueberries to the batter and fold them in. Do not mix too hard, you don't want to mash the blueberries. They should be kept whole in the batter.
Scoop the batter into the prepared muffin tin. Bake for 18-20 minutes or until a toothpick is inserted and comes out clean. Allow the muffins to cool before serving.
Tips and Tricks
- For even baking, bake the muffin tin on the center rack in the oven.
- Spray the muffin tin with nonstick spray before adding the muffin cups. This will prevent the batter from sticking to the muffin tin if the batter overflows.
- Depending on the size of your muffin liners will depend on how much batter you should put into them. The paper liners I used are big, so I was able to make 12 muffins. Smaller paper cups will hold less batter and you may get 16-18 muffins.
Variations
- Make a blueberry muffin cake! For a blueberry muffin cake recipe, simply add the cake batter to a greased 9x13 inch pan, make sure it's in an even layer, and bake for 35 minutes. Cut into pieces and serve with butter.
- Use different add ins! Instead of fresh blueberries, add chocolate chips to the batter instead!
- Add a streusel topping! Just like on banana bread, streusel topping makes everything better! In a small bowl, mix together ¼ cup of brown sugar, ¼ cup sugar, ¼ cup of all-purpose flour, 2 tablespoons of melted butter, and 1 tablespoon of cinnamon. Sprinkle the streusel topping on top of the muffin batter before baking.
- Make them mini! Use a mini muffin tin and add the batter to the muffin tin sprayed with cooking spray. Bake for 15-20 minutes in the prepared pan.
Frequently Asked Questions
Allow the muffins to come to room temperature and then place them in an airtight container. Keep them on the counter for up to 4 days. To freeze the muffins, wrap them individually in plastic wrap and place them in a gallon Ziploc bag and freeze for up to 3 months. Defrost them on the counter when you are ready.
Yes! If it is not blueberry season and you only have frozen blueberries you can use them. Keep in mind that the frozen blueberries will turn the batter purple, and you will need to add 5-8 minutes more to the bake time.
Yes! If you do not want to mix this recipe by hand, feel free to use a hand mixer. Mix on low speed until the batter comes together, and then add the blueberries. Do not use the electric mixer to mix in the blueberries as that will mash the blueberries.
More Easy Recipes with Cake Mix
- Pumpkin Bread with Cake Mix
- Brownie with Chocolate Cake Mix
- Peach Cobbler with Cake Mix
- Chocolate Chip Angel Food Cake Mix Cookies
- Peanut Butter Cookies with Cake Mix
Did you make this recipe and love it?
If you did, don't forget to leave a 5-star review and comment below! Show me your creation on Instagram or Facebook. Just mention @Lynn'sWayofLife or use this hashtag #lynnswayoflife.
📖 Recipe
Blueberry Muffins with Cake Mix
Ingredients
- ¼ cup Butter Melted
- ¾ cup Milk
- ¼ cup Greek Yogurt
- 3 large Eggs
- 1 box Yellow Cake Mix
- 1 teaspoon Baking Powder
- ¼ cup Flour
- 1 ½ cups Blueberries Fresh or Frozen
Instructions
- Preheat the oven to 375 degrees F. Line a muffin tin with muffin liners. Set that aside.
- In a small bowl, gently mix together the blueberries and flour. Set that aside.
- In a large bowl, add the melted butter, Greek yogurt, and milk. Mix well until it is fully combined.
- Crack the large eggs into the bowl and mix again.
- Add the cake mix and baking powder to the wet ingredients and mix. It's ok if there are a few lumps left in the batter, you do not want to overmix at this point.
- Add the blueberries to the batter and fold them in. Do not mix too hard, you don't want to mash the blueberries.
- Scoop the batter into the prepared muffin tin. Bake for 18-20 minutes or until a toothpick is inserted and comes out clean.
Notes
- For even baking, bake the muffin tin on the center rack in the oven.
- Spray the muffin tin with nonstick spray before adding the muffin cups. This will prevent the batter from sticking to the muffin tin if the batter overflows.
- Depending on the size of your muffin liners will depend on how much batter you should put into them. The paper liners I used are big, so I was able to make 12 muffins. Smaller paper cups will hold less batter and you may get 16-18 muffins.
Maggie says
Turned out great!
Lynn Polito says
Perfect! I love to hear that!
Ronnie Maresca says
I’m making this tomorrow morning. I have lots of blueberries. It looks good and easy.