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. Or, you will love this blueberry pretzel dessert!
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.
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
Preheat oven to 350 F.
Step 1
Mix all ingredients into a batter, leaving out blueberries until the next step.
Step 2
Reserve approx. ¼ cup blueberries. Coat the blueberries by gently tossing in a heaping teaspoon of cake mix or flour. Gently fold in blueberries into the batter.
Step 3
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.
Step 4
Place into oven at 350 Fahrenheit. Start checking to see if they are done 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 or pound cake will work too. blueberries.
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.
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FAQs
Yes, that will work perfectly!
That often happens when the muffins are overbaked. My old oven ran hot so I adjusted recipe temperatures by 10 degrees or started checking if muffins are done 3-4 minutes early. You test if they are done by poking the center of the muffin with a toothpick (or wooden skewer). If it comes out clean the muffins are done. This test over-rules how long the muffins should stay in the oven : ).
You can still make these blueberry muffins. They just won't have the extra tart flavor from the lemon zest.
Other easy muffins
Come back and leave a 5 star review if you enjoyed these easy muffins!
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 (I am not a nutritionist. These are estimates only)
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