Looking to make quick and delicious blueberry muffins? You start with muffin mix but no one needs to know. These have a special ingredient so these cake mix muffins taste like you've made them from scratch!
This recipe is a quick and simple way to upgrade basic cake mix muffins. Adding blueberries and some lemon zest sure adds to the flavor. Unless you say something, no one will know they aren't totally made from scratch.
Looking for another easy blueberry dessert idea? Try this easy blueberry cobbler.
Table of contents
Can I make muffins out of cake mix?
Of course! I make a few different muffins from cake mix and always feel that by adding either fruit or something like pumpkin makes them healthier. These recipes are the most popular muffin recipes on my site. First this two-ingredient pumpkin muffins which a whole can of 100% pumpkin puree in them! Or, if you are in need of some chocolate, try my three ingredient banana chocolate muffins. They are delicious and get those over-ripened bananas off the counter. Don't forget, you can also make three ingredient apple muffins using finely chopped apples and applesauce.
But, you are here for the blueberry muffin recipe so keep reading along. A printable is closer to the bottom for your convenience.
Ingredients
- Yellow cake mix - I prefer Betty Crocker. This is a great item to stock up on when it's on sale.
- Milk - any kind. Use what you have at home (I use 1%)
- Salted butter
- Fresh lemon zest
- eggs
- fresh blueberries (frozen will work too)
See the recipe card for quantities.
Instructions.
Mix all ingredients with the exception of the blueberries in a bowl. Adding the lemon zest makes these cake mix muffins taste wonderful! This can be stirred by hand or with an electric mixer.
Reserve approx. ¼ cup blueberries. Coat the rest of the blueberries by gently tossing in a heaping teaspoon of cake mix or flour. Gently fold in blueberries into the batter.
Fill muffin tins with paper liners then with batter. If you aren't using liners, spray well with cooking spray.
A scoop often makes portioning the batter easier.
Add the reserved fresh blueberries on top of the muffin batter.
Place into oven at 350 Fahrenheit.
Start checking once they have baked for 15 minutes. You know they are done when you insert a toothpick in the center of the muffin and it comes out clean.
Substitutions & Variations
- Frozen Blueberries - If fresh blueberries are hard to find or too expensive, frozen are fine. Make sure you toss them in a little of the cake mix (or a teaspoon or so of flour) prior to adding into batter. It helps both preventing the blueberries from sinking and from coloring the batter as much.
- The number of muffins per batch - When looking at the cake mix box, they say the recipe can make 24 muffins. When I bake this recipe I make 18 larger muffins.
- Cake mix flavors - I normally use yellow cake mix. However, using white cake mix, french vanilla or even spice cake mix works well with blueberries. If you have spice cake and a can of pumpkin, remember, you can make 2 ingredient pumpkin muffins!
Storage
Blueberry muffins should be covered and refrigerated for a maximum of 4 days. I also individually wrap them in plastic wrap to freeze in order to grab one at a time as a to-go snack. I normally keep them frozen for less than a month.
Cake Mix Blueberry Muffins
Ingredients
- 1 box yellow cake mix I use Betty Crocker and Duncan mixes
- 1 cup Milk I use 1%
- ¼ cup salted butter ½ stick
- 1 ½ teaspoon lemon zest
- 3 eggs
- 1 ½ cups blueberries fresh
Instructions
- Preheat oven to 350 degrees F.
- Mix together all ingredients with the exception of the blueberries. Adding the lemon zest makes these cake mix muffins taste wonderful!
- Coat blueberries by gently tossing in a heaping teaspoon of cake mix or flour. Gently fold in blueberries into the batter.
- Fill muffin tins with batter. A scoop often makes it easier.
- Add a few fresh blueberries on muffin batter. These are more visible after baking.
- Place into oven at 350 Fahrenheit.
- Start checking if they are done at 15 minutes. Insert toothpick in the center of the muffin and until it comes out clean.
Notes
- Frozen Blueberries - If fresh blueberries are hard to find or too expensive, frozen are fine. Make sure you toss them in a little of the cake mix (or a teaspoon or so of flour) prior to adding into batter. It helps both preventing the blueberries from sinking and from coloring the batter as much.
- The number of muffins per batch - When looking at the cake mix box, they say the recipe can make 24 muffins. I make 18 larger muffins.
- Cake mix flavors - I normally use yellow cake mix. However, using white, french vanilla or even spice cake mix works well with blueberries. If you have spice cake and a can of pumpkin, remember, you can make 2 ingredient pumpkin muffins!
Nutrition
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