If you love blueberry muffins, then you’ll love this recipe for Easy & Moist Cake Mix Blueberry Muffins. This recipe is so simple to make – it only requires a few pantry and fridge staples, and and takes about 25 minutes from start to finish. Plus, the muffins turn out moist and delicious every time!
Cake Mix Muffins
Cake mix is a blessing to have on hand. It’s the perfect way to make a quick and easy dessert without having to measure out or mix all of the ingredients yourself. Although cake mix desserts are simple to make, they can be just as delicious as ones that are made from scratch.
There are so many different ways to use cake mix to make delicious desserts. You can make a simple cakes, cupcakes, cookies, bars, and so much more! In this case, I used white cake mix, freshly picked blueberries, and some other common ingredients. The end result was a fluffy, moist, flavorful muffin that was absolutely delicious and family-approved!
If you love blueberry, check out this Blueberry Crisp, Blueberry Angel Food Cake, and Blueberry Turnovers.
Ingredients
Cake Mix – I used white cake mix, but you could use French vanilla or yellow cake mix as well.
Baking powder – A little extra boost to help these rise. I made the mistake of opening my oven early and the muffins sank a bit so don’t be like me!
Flour – Helps to firm up the muffins and make them more dense than traditional cupcakes.
Oil – You can use canola oil or vegetable oil for these.
Milk – Adds moisture and liquid to create a thick batter. You can use a any fat percentage of milk or almond milk.
Blueberries – I love fresh the most, but you can use thawed, patted dry frozen berries as well.
How to Make Cake Mix Blueberry Muffins
Preheat the oven to 375°F. Line 2 cupcake tins with paper liners; set aside.
In a large bowl, whisk the dry ingredients. Add in the eggs, oil, and milk; combine until smooth. Fold in the blueberries.
Fill each paper liner with batter about ¾ of the way full.
Bake on the center rack for 16-20 minutes. Muffins will be golden brown, and feel firm and springy when gently depressed in the center.
Transfer muffins to a wire rack and allow them to cool. Enjoy!
Storing
These muffins freeze incredibly well. Just be sure to store them in an airtight bag, or container. We use our food vacuum sealer to freeze ours for up to 3 months.
At room temperature (non-humid environment), these will last for up to 5 days for best flavor and texture.
More Delicious Cake Mix Recipes
Easy Blueberry Cake Mix Muffins
Equipment
- oven adjusted to the center rack position
- cupcake tins
- cupcake liners
- Whisk
- large mixing bowl
- Measuring Cups & spoons
Ingredients
- 15.25 ounces white boxed cake mix
- 1 teaspoon baking powder
- 2 tablespoons all-purpose flour
- ⅓ cup vegetable oil
- 3 large eggs
- ⅔ cup whole milk
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 375°F. Line 2 cupcake tins with paper liners; set aside.
- In a large bowl, whisk the dry ingredients. Add in the eggs, oil, and milk; combine until smooth. Fold in the blueberries.
- Fill each paper liner with batter about ¾ of the way full.
- Bake on the center rack for 16-20 minutes. Muffins will be golden brown, and feel firm and springy when gently depressed in the center.
- Transfer muffins to a wire rack and allow them to cool. Enjoy!
These muffins turned out perfect! I’m usually not a muffin person but after making these I think I might be now!!
I love this idea for using one of the cake mixes floating around in my pantry! And so easy to do flavor variations too!
My family and I love these muffins! Using a cake batter is just genius! Love this recipe!
These muffins are so perfect! Using cake mix as a shortcut is so smart, and they turned out great. They’re yummy to have as a quick breakfast treat, and I’ll definitely be making them again!
Only you can turn a standard cake mix into spectacular muffins! Delicious and the texture of these were better than any others I’ve made! Great recipe!