Blueberry Muffins with Cake Mix

A basked of blueberries muffins are surrounded by other muffins.

5 from 2 votes

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!

Prep Time5

Cook Time20

Course: Breakfast

Cuisine: American

Servings: Muffins

Calories: 242kcal

Author: Lynn Polito

Equipment

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.

Nutrition